Recipe For Rhubarb Crumble Cheesecake
With a pastry case, a cheesecake filling and a crumble topping, cake eating does not get much better than this
Makes enough for: 1 cheesecake
Ingredients
for the pastry case
- 375 g bread flour, plus extra for dusting
- 250 g fructose
- 100 g ground almonds
- 125 g butter
- 1 egg
- 30 mls water
For the cheesecake
- 560 g rhubarb, thickly sliced
- 15 mls lemon juice
- 30 mls fructose
- 500 g Mascarpone cheese
- 400 g cream cheese
- 125 g fructose
- 1 vanilla bean, seeds only
- 150 mls sour cream
- 4 eggs
- 10 mls ground ginger
for the crumble topping
- 100 g flour
- 100 g fructose
- 2.5 mls ground ginger
- 50 g butter
- 5 mls liquid from cooking the rhubarb
Method
for the pastry case
- Place all of the ingredients into a stand mixing bowl
- Using your whisk attachment, beat until smooth
- Turn out onto a lightly dusted surface and shape into a disc
- Cover with cling film and place in the fridge for 30 minutes
- Roll the disc out into a large circle, getting the pastry as thin as possible
- Line a spring form baking tin
- Place the pastry into the baking tin, pressing it firmly on the bottom and sides
- Place the tin into the fridge for 30 minutes to rest
For the cheesecake
- Preheat the oven to 180° Celsius
- Place the rhubarb into an oven proof dish
- Place the lemon juice into a jug and mix in the fructose
- Pour over the rhubarb
- Cover the rhubarb with tin foil
- Bake for 50 minutes
- Remove from the oven and strain off the liquid, reserving for the crumble
- Set aside to cool completely
- Place the Mascarpone and cream cheese into a stand mixer bowl
- Using a paddle beater on a low speed, mix until smooth
- Add the fructose, vanilla and sour cream
- Mix until smooth
- Add the eggs, one at a time, mixing until completely combined
- Add the rhubarb and ginger and mix in using a spatula
- Pour the mixture into the pastry shell
- Bake for 40 minutes
for the crumble topping
- Place the flour, fructose and ginger into a mixing bowl
- Mix and then add the butter
- Rub the butter in, until the mixture resembles bread crumbs
- Stir in the reserved rhubarb cooking liquid
- Carefully remove from the oven and sprinkle over the crumble topping
- Bake for an additional 30 minutes
- Turn the oven off and leave to cool for 2 hours
- Remove from the oven and leave to cool completely
- Carefully remove from the tin