Rhubarb Basque Cheesecake Recipe - Rhubarb at its finest
A Recipe to Stew Over – Rhubarb at Its Finest
With rhubarb season in full swing, we wanted to share this delicious recipe that truly celebrates this vibrant British ingredient.
Developed by Ben Champkin, Chef Patron at Catch at The Old Fish Market, it showcases the perfect balance of tart and sweet, highlighting rhubarb's versatility and seasonal appeal.
We love rhubarb and can't wait to give this recipe a try!
Rhubarb Basque Cheesecake
Serves 4-6 people
Ingredients - cheesecake
500g cream cheese
175g sugar
3.5 eggs (use 3 whole eggs + 1 yolk)
1 vanilla pod (or 1 tsp vanilla extract)
375g cream
4g salt (just under a teaspoon)
25g flour (about 2.5 tbsp)
Ingredients - rhubarb
500g Forced Rhubarb
75g caster sugar
1/2 used vanilla pod after beans have been extracted
1x Orange juiced
Method - cheesecake
- Preheat your oven to 220C
- Line a circular cake mold with greaseproof paper
- Cream together cream cheese and sugar
- Sift in flour and salt and stir until there are no lumps
- Blend eggs and sugar together and add to the cheesecake mix - continue to stir, add in stages rather than all at once
- Now add your cream to the mix, again stir in and add in stages rather than all at once. The aim is for the mix to look smooth and glossy.
- Add your mixture to the cake mold and cook in the oven for 30 - 35mins. The top should be well browned and the middle wobbly when it comes out.
Method - rhubarb
- Firstly, wash the rhubarb and then cut into equal 3cm battens
- Cover the rhubarb with the sugar and orange juice in a mixing bowl
- Leave at room temperature for one hour so the rhubarb begins to bleed the juice and lightly cure from the sugar
- Roast at 190 degrees for 8-12 minutes in an uncovered tray until just starts to break down al dente
- Allow to cool naturally before plating
