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    Rose & rhubarb-ripple cheesecake

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    Rose & rhubarb-ripple cheesecake

    • Preparation time: 30 minutes, plus cooling and chilling overnight
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 50 minutes, plus cooling and chilling overnight

    Makes: 12 slices

    Ingredients

    x 135g packs Waitrose Seriously All Butter Rose Shortbread
    50g unsalted butter, melted, plus extra for greasing
    2 x 400g packs essential Waitrose British Rhubarb, trimmed and cut into 3cm pieces
    350g caster sugar
    1–2 tsp Monin Grenadine (optional)
    ½tsp Nielsen-Massey Rose Water, or to taste
    25g cornflour
    3½ x 200g tubs essential Waitrose Creamy Soft Cheese
    2 large Waitrose British Blacktail Free Range Eggs, beaten
    100ml double cream
    ½ tsp vanilla bean paste
    Zest of 1 unwaxed lemon, finely grated
    Zest of 1 orange, finely grated


    Method

    1. Preheat the oven to 200ºC, gas mark 6. Grease a 20–22cm springform tin and line the base with baking parchment. Blitz the shortbread in a food processor to make fine crumbs, then stir in the melted butter. Press into the base of the prepared tin and cook for 10 minutes or until golden. Remove from the oven and leave to cool.

    2. Put the rhubarb, 250g of the sugar, grenadine, if using, and 4 tbsp cold water into a large frying pan. Warm over a high heat until just simmering, then cover, reduce the heat to low and poach for 5–7 minutes until just tender. Using a slotted spoon, remove the rhubarb to a plate and set aside. Return the liquid to a high heat and boil, uncovered, for 3–5 minutes until thick and syrupy.


    3. Place a quarter of the rhubarb into a sieve over a bowl and press through to make a purée, adding a little of the cooking syrup if needed. Pour the rest of the syrup over the reserved rhubarb pieces. Sprinkle both batches of rhubarb with rose water, to taste, then leave everything to cool. Place the rhubarb pieces in the fridge until needed the following day.


    4. In a large bowl, mix the remaining 100g sugar with the cornflour and soft cheese, and beat until creamy. Gradually add the eggs, cream, vanilla and zests, beating well between each addition until smooth. Spoon onto the cooled biscuit base. Dot spoonfuls of the cold rhubarb purée over the filling and ripple through with the spoon.


    5. Bake in the oven for 10 minutes, then reduce the temperature to 120ºC, gas mark ½, and cook for 55 minutes. Turn the oven off and, without opening the door, leave the cheesecake for 1 hour, then open the door slightly and leave it for a further hour. Remove from the oven and cool completely at room temperature. Cover and chill in the fridge overnight, then cut into wedges and serve with the remaining rhubarb pieces alongside.

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