Rhubarb Brûlée Cheesecake
BACOFOIL & DEAN EDWARDS’ RHUBARB BRÛLÉE CHEESECAKE
From the classic New York to indulgent chocolate, a cheesecake is the perfect crowd-pleaser. Now, thanks to Bacofoil and Dean Edwards, you can spruce it up for summer with our brand new recipe – Rhubarb Brûlée Cheesecake. This lively little number is a sweet and sour treat baked with just the right amount of bite. Enjoy!
- 250g gingernut biscuits
- 80g unsalted butter
- 400g rhubarb cut into 4cm pieces
- 15g unsalted butter
- 30g golden caster sugar
- tbs Amaretto (optional)
- ½ tsp ground cinnamon
- 400g cream cheese
- 100ml sour cream
- 120g caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 20g icing sugar
- Bacofoil Easy Bake Non-Stick paper
- Bacofoil Non-Stick foil
- Line the inside of a 24cm rounded cake tin with Bacofoil Easy Bake Non-Stick paper.
- Using a food processor, break down the biscuits to fine crumbs, add to a bowl and mix in the melted butter until fully incorporated. Place the mixture in the tin, compress down.
- Take a large piece of Bacofoil 45cm foil, double it up, then wrap this around the outside; surrounding the base of the tin, then bring up the sides to make a waterproof seal.
- Melt the butter into a pan, then add the rhubarb, sugar, amaretto and cinnamon. Cook gently for around 6-7 minutes or until rhubarb is tender.
- Drain off any excess liquid and reserve, then leave to cool before pouring over the base and smoothing into an even layer.
- Place the cream cheese, sugar, vanilla extract and eggs into a bowl then mix using a hand whisk until fully combined. Pour this mixture into the cake tin then bake in a bain marie in a preheated oven set at 160c/gas mark 2 for around 55-60 minutes.
- To serve, cut the cheesecake into portions, dust with icing sugar and caramelize the top with a cook’s blowtorch.
Enjoy! Serves ten.