The second crop of Rhubarb is well under way in the garden. Strong pink stems, fading to gentle green and topped with ridiculously huge umbrella-like leaves again surround the pond area. I love it.
And it’s Friday, so that means Fiesta time with The Novice Gardener…
The perfect excuse for a rhubarb recipe trial – hence this quick little gem 🙂
For Fiesta Friday ± 30
Easy Peasy Rhubarb Cheesecake.
This tasty dessert can change with the seasons – featuring whatever fruit you have to hand.
It’s an almost instant pudding that will look as though you’ve given put in far more effort than was actually the case, but nobody will know…
I’d admired Moira Stewart’s Raspberry Swirl Cheesecake recipe online recently – original post here: http://www.marthastewart.com/340227/raspberry-swirl-cheesecake What follows is an adaption of that recipe – much simpler. Quick and effective. Not the best cheesecake ever, but it was received very well, required very few ingredients, and took less than 20 minutes to prepare, so what’s not to like?
Serves 6, depending on how much everybody eats (!)
Make in a round cake tin, approx 18cm, which has been pre-lined with baking paper. Pre-heat oven, 180 degrees.
Home grown rhubarb
I used rhubarb that I’d previously baked. See post here:
Try to this dessert rest for at least 6 hours before eating – up to 2 days is fine.
If kept in the fridge, it should ideally be removed and left at room temperature for 20 minutes or so before eating, or the flavours will be slightly dulled.
1.5 Cup finely ground Digestive Biscuits
2 Tablespoons butter
1 x 200g pack cream cheese
1 x 200g pack low-fat cream cheese
Half a teaspoon of pure vanilla extract
1 cup sugar
2 x eggs
Easy Peasy rhubarb Cheesecake.
Melt butter and mix in biscuits, then press over the base of the prepared cake tin. Cool whilst making the filling.
Mix cheese and sugar. Add vanilla essence and slowly add eggs, continuing to mix.
Turn cheese topping onto base, adding some drained pieces of baked rhubarb.
Smooth top, then scoop up some rhubarb juice with a small deep spoon and blog onto the top – swirl with the tip of a knife to make a pretty pattern.
Bake in a preheated oven for around one hour.
Turn the oven off, leave door open a bit and let the cheesecake cool in the oven.
Cool thoroughly before removing from tin – this will help it to firm up first!
Enjoy – we had ours with home-made ice cream 🙂
Easy Peasy Vanilla Ice Cream
Almost Instant Ice Cream
Now I’m off to the Novice Gardener, to see what everyone else has brought to the party –
or click on the purple FF link in the sidebar; happy Fiesta Friday!