White chocolate and rhubarb cheesecake

The combination of sweet white chocolate and tart rhubarb is simply wonderful. Neither flavour overpowers the other, resulting in a cheesecake that is beautifully balanced rather than overly sweet. It has a rich, creamy texture and plenty of delicious rhubarb in the form of a silky sauce, enhanced with a subtle hint of orange. All of this sits on a crisp chocolate shortcrust base. Highly recommended!

Ingredients for the chocolate shortcrust base:

• 100 g plain flour
• 60 g butter, at room temperature
• 60 g icing sugar
• 15 g cocoa powder
• a pinch of salt
• 1–2 tablespoons cold water

Combine all the ingredients for the pastry base, except the water, either by hand or in a food processor, until the mixture resembles coarse crumbs. If the mixture seems too dry, add the cold water and continue mixing until it comes together.

Scatter the chocolate crumble mixture into a 23 cm springform tin lined with baking parchment. Press firmly into the base of the tin.

Bake at 180°C for approximately 15 minutes. Remove from the oven and wrap the outside of the tin twice with aluminium foil, as the cheesecake will be baked in a water bath.*

Ingredients for the rhubarb sauce:

• 300 g rhubarb
• 50 g sugar
• 30 ml freshly squeezed orange juice

Cut the rhubarb into small pieces (do not peel the stalks). Place the rhubarb, sugar and orange juice into a saucepan. Cook gently over a low heat, uncovered, for approximately 10 minutes or longer, stirring frequently, until the rhubarb has completely softened and broken down. The liquid should reduce so that the sauce becomes thick rather than watery. Remove from the heat and leave to cool to room temperature. Blend until smooth.

Ingredients for the cheesecake filling:

• 700 g full-fat or medium-fat curd cheese, triple-ground
• 450 ml thick sour cream or crème fraîche
• 3 large eggs
• 150 g sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• 225 g white chocolate, finely chopped

All ingredients should be at room temperature. Melt the white chocolate in a heatproof bowl over simmering water or in the microwave. Leave to cool slightly, but keep it fluid.

Place all the filling ingredients, except the chocolate, into a mixing bowl. Mix just until combined. Avoid overmixing, as incorporating too much air into the batter may cause the cheesecake to rise excessively during baking and then collapse as it cools. Ideally, the finished cheesecake should remain beautifully level. Add the melted white chocolate and mix briefly until incorporated.

Pour half of the cheesecake filling over the baked chocolate base. Using a teaspoon, dot half of the rhubarb sauce over the surface. With the tip of the spoon, gently swirl the sauce into the cheesecake mixture to create a marbled effect. Pour over the remaining cheesecake filling. Repeat with the remaining rhubarb sauce, creating decorative swirls across the top.

Bake the cheesecake at 175°C in a water bath* for approximately 60–70 minutes. The cheesecake is ready when the surface feels set and slightly springy when gently touched with a skewer or fingertip. Remove from the oven and leave to cool completely. Run a sharp knife around the edge of the tin, release the springform sides and remove them carefully.

Chill the cheesecake in the refrigerator for approximately 12 hours before serving.

*How to bake a cheesecake in a water bath

To bake a cheesecake in a water bath, place the springform tin inside a larger roasting tin or ovenproof dish. Pour boiling water into the outer dish until it reaches about halfway up the sides of the cheesecake tin. The steam created during baking provides a humid environment, allowing the cheesecake to bake evenly throughout, including the centre. This helps prevent cracking and ensures an exceptionally smooth and creamy texture.

Enjoy!