Wednesday, May 29, 2013

I am clearing out my freezer to make room for this summer’s bounty. Fresh rhubarb is now here, but I am determined to use last year’s frozen stash. How about stewed rhubarb? My recipe makes a nice batch, so I decided that half of it would be solely for scooping and eating (maybe one serving with a giant dollop of vanilla yogurt) and the other half would be for the middle layer in a cake. A cheesecake. Rhubarb cheesecake. My seasonal take. 

Rhubarb Cheesecake

For the stewed rhubarb:
3 cups frozen rhubarb
½ cup sugar
2 heaping Tbsp strawberry jam

Cook first 2 ingredients in a pot over medium-high heat, uncovered, for 15-20 minutes until thickened and pulpy. Take off heat and swirl in strawberry jam. Let cool or refrigerate overnight.

For base:
1 cup butter, room temperature
½ cup sugar
1 tsp vanilla
pinch salt
1 egg
1 ¼ cup flour
1 tsp baking powder

For filling:
1 ½ cup cream cheese
300g container ricotta cheese, drained
½ cup sour cream
1 tsp vanilla
2/3 cup sugar
4 eggs
¼ cup cornstarch
2/3 cup melted butter

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To make the base, whip butter and sugar together until creamy. Add vanilla and egg. In a bowl, mix flour, salt and baking powder together, then incorporate into the butter mixture. Spread evenly on a buttered 10-inch spring form pan. Dollop spoonfuls of stewed rhubarb throughout the base- do not spread evenly. Set aside. Preheat oven at 375°F.

 For the filling, whip cheeses and sour cream together, then add the vanilla and sugar. 

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Whisk in eggs one at a time, then mix in cornstarch and melted butter.

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Pour filling on top of the rhubarb, making sure the top of the filling is smooth and even. Bake for one hour. While leaving oven door closed, turn off oven and let the cake sit inside for one more hour. Remove from oven and let cake cool completely on a wire rack before cutting.

© 2013

© 2013

Inspired by Grandma’s German Cookbook

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