Rhubarb crumble cheesecake bars

A wonderful rhubarb cheesecake with a crumbly topping, baked on a shortcrust base and infused with notes of cinnamon, nuts and orange. The rhubarb fits perfectly into this combination, adding a refreshing tartness that balances the rich cheesecake filling beautifully. This recipe makes a generously sized traybake cheesecake, served as neat cheesecake bars. It slices beautifully, does not crumble and can be stored at room temperature, making it perfect for entertaining. Highly recommended!

Ingredients for the crumble case:

• 2½ cups plain flour
• ½ cup ground walnuts or pecans
• ½ teaspoon baking powder
• 220 g cold butter, diced
• 1 cup light soft brown sugar
• 1 large egg
• 1 teaspoon ground cinnamon
• a pinch of salt

Sift the flour into a large bowl. Add the ground nuts and butter, then cut the butter into the flour until the mixture resembles coarse crumbs. Add the remaining ingredients and work them together until a crumble forms. You can also use a food processor, but stop mixing as soon as a crumbly texture develops.

Transfer to a bowl, cover with cling film and chill in the refrigerator for 30–60 minutes. Once chilled, scatter half of the crumble mixture into a 23 × 30 cm baking tin lined with baking parchment. Press firmly into the base to form an even layer.

Bake at 180°C for 15–18 minutes, or until lightly golden.

Additionally:

• 600 g rhubarb, diced (do not peel the stalks)

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese (twaróg), finely ground three times
• 250 g mascarpone
• 3 large eggs
• ¾ cup caster sugar
• finely grated zest of 1 orange
• 1 teaspoon orange extract (or orange flavouring)
• 3 tablespoons plain flour

All ingredients should be at room temperature.

Place all the filling ingredients into the bowl of a stand mixer. Mix only until combined, or whisk together by hand. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively during baking and then sink as it cools. Pour the cheesecake mixture over the pre-baked base. Scatter the diced rhubarb evenly over the filling. Sprinkle the remaining crumble mixture over the top.

Bake at 170°C for approximately 50–60 minutes. The cheesecake is ready when the entire surface is set and feels firm when gently touched with a skewer or fingertip. If necessary, extend the baking time slightly. Remove from the oven and leave to cool completely.

If desired, dust with icing sugar before serving.

There is no need to store this cheesecake in the refrigerator.

Enjoy!