An absolutely delightful cheesecake topped with rhubarb mousse, whipped cream and pistachios. The rhubarb layer is, of course, a treat for true fans of this wonderful vegetable. By using only the red parts of the stalks, we achieve a soft, blush-pink, almost candy-like colour that looks as good as it tastes. This recipe is a lovely addition to my collection of rhubarb bakes — one I’ll happily return to next season.
Ingredients for the base:
- 2 packets of plain tea biscuits (such as petit beurre)
Ingredients for the cheesecake filling:
- 750 g full-fat or half-fat curd cheese, finely ground
- 250 ml double cream
- 2 large eggs
- 1½ tablespoons potato starch (or cornflour)
- 1 cup caster sugar
- 1 teaspoon vanilla paste, vanilla extract or 1 sachet vanilla sugar
All ingredients should be at room temperature.
Place all the cheesecake filling ingredients into the bowl of a stand mixer. Mix until just combined, or whisk by hand. Avoid overmixing, as incorporating too much air will cause the cheesecake to rise excessively and then collapse. Ideally, the baked cheesecake should have a perfectly level surface.
Line a deep baking tin (33 x 23 cm) with baking parchment. Arrange the biscuits in a single layer across the base. Pour the cheesecake mixture over the biscuit base and smooth the surface.
Bake at 160°C for approximately 45–50 minutes, until the surface is set and firm to the touch. If necessary, extend the baking time slightly. Remove from the oven and allow to cool completely.
Ingredients for the rhubarb mousse:
- 750 g pink rhubarb or red parts of rhubarb stalks (fresh or frozen)
- freshly squeezed juice of ½ lemon
- 100 g sugar
- 12 g powdered gelatine + 60 ml cold water
- 400 ml double cream (well chilled)
Sprinkle the gelatine over cold water, stir and leave to bloom for 10 minutes.
Place the rhubarb (cut into 1 cm pieces), lemon juice and sugar into a saucepan. Heat gently until the sugar dissolves, then simmer over low heat until the rhubarb softens and begins to break down. Remove from the heat and blend into a smooth purée. (It will be thicker than strawberry or raspberry purée.)
Gently heat the bloomed gelatine until fully dissolved (either in a saucepan or microwave). Do not boil. Add the dissolved gelatine to the warm rhubarb purée and mix thoroughly. Allow to cool, but do not let it set.
Whip the chilled double cream until soft peaks form. To loosen the rhubarb purée, fold in a few spoonfuls of whipped cream. Then gently fold in the remaining cream until smooth.
Pour the rhubarb mousse over the cooled cheesecake and refrigerate for several hours, preferably overnight.
To serve: Cut into squares and decorate each portion with whipped cream and finely chopped pistachios.
Additional topping:
- 300 ml double cream (chilled)
- 1 teaspoon icing sugar
- a handful of finely chopped pistachios
Whip the cream with icing sugar until thick. Transfer to a piping bag fitted with a decorative nozzle and pipe onto the cheesecake. Store the cheesecake in the fridge.
Enjoy!
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