No-bake rhubarb cheesecake

Delicate, mousse-like no-bake rhubarb cheesecake. The rhubarb is roasted before being added to the cake, in small pieces, which makes it perfectly tender while allowing the cheesecake to hold its shape and slice beautifully. Refreshing and perfect for warmer days, this is a generous traybake that’s ideal for sharing in the garden :).

Ingredients for the biscuit base:

• 2–3 packets of petit beurre biscuits

Line a 35 x 24 cm tin with baking paper. Arrange the biscuits closely together over the base, trimming them if necessary to fit.

Ingredients for the roasted rhubarb:

• 1 kg rhubarb
• 5 tbsp sugar
• freshly squeezed juice of 1 small orange

Wash the rhubarb (do not peel) and cut into 1 cm pieces. Add the remaining ingredients and mix. Transfer to an ovenproof dish or a baking tray lined with baking paper.

Bake at 180°C for about 15–17 minutes, or until the rhubarb has softened slightly. It should not fall apart; the pieces should keep their shape. Remove from the oven and leave to cool.

Ingredients for the cheesecake mixture:

• 500 ml Greek yoghurt
• 250 g mascarpone
• 250 g full-fat or semi-fat curd cheese, passed through a fine sieve three times
• 1 cup icing sugar
• juice and finely grated zest of 1 lemon
• 500 ml double cream, chilled
• 18 g (6 tsp) powdered gelatine + 100 ml water

All the ingredients except the double cream should be at room temperature.

Wash and scald the lemon, then finely grate the zest and squeeze out the juice. Set aside.

Place the Greek yoghurt, mascarpone, curd cheese, icing sugar, lemon zest and lemon juice in the bowl of a stand mixer. Beat with the whisk attachment until smooth and lump-free.

Sprinkle the gelatine over 100 ml cold water, stir and leave to bloom for 10 minutes. Place over low heat and warm, stirring, until completely dissolved. Alternatively, heat briefly in the microwave. Do not allow it to boil, as this will affect its setting properties. Remove from the heat and leave to cool slightly, while keeping it liquid.

Add a spoonful of the cheesecake mixture to the lukewarm gelatine and mix thoroughly. Add another 2 spoonfuls and mix again, making sure there are no lumps. Add the tempered gelatine mixture to the cheesecake mixture and immediately mix until combined. In a separate bowl, whip the chilled double cream until stiff. Add it to the cheesecake mixture in two batches and gently fold in. Add half of the cooled roasted rhubarb and fold through gently.

Spread the cheesecake mixture over the biscuit base and smooth the surface with a spatula. Refrigerate for several hours, until set.

Also:

• 1 packet raspberry or strawberry jelly, made with 500 ml water

Prepare the jelly according to the packet instructions, but use 450 ml water instead of 500 ml. Leave to cool to room temperature.

Arrange the remaining roasted rhubarb over the chilled, set cheesecake and carefully pour over the jelly. Refrigerate until the jelly has completely set.

No-bake rhubarb cheesecake should be stored in the refrigerator.

Enjoy!