Recipe

用水煮大黄香草奶酪蛋糕

The contrast between sweet rhubarb and creamy vanilla cheesecake filling is divine in these impressive desserts.

Apr 30, 2011 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 6 Item
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Ingredients

Vanilla cheesecakes
  • 125 gram packet plain sweet biscuits
  • 90 gram butter, melted
  • 250 gram packet cream cheese, chopped, at room temperature
  • 1/2 cup light sour cream
  • 1/2 cup natural yoghurt
  • 2 eggs
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla bean paste
Poached rhubarb
  • 1 bunch rhubarb, trimmed, chopped
  • 2 cup water
  • 1 cup sugar
  • finely grated zest and juice of 1 orange
  • 1/2 teaspoon vanilla bean paste

Method

用水煮大黄香草奶酪蛋糕
  • 1
    Preheat oven to 180°C. Lightly grease 6 holes of a Texas muffin pan. Line each hole with 2 thin strips of baking paper, crossing at the base.
  • 2
    Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined.
  • 3
    Divide biscuit mixture evenly between recesses, pressing firmly. Chill for 15 minutes until firm.
  • 4
    In a bowl, beat cream cheese with sour cream, yoghurt, eggs, sugar and vanilla. Pour evenly into prepared muffin pan.
  • 5
    Bake for 20-25 minutes until firm. Cool in pan, then chill until required.
  • 6
    Meanwhile, for the poached rhubarb, combine all ingredients in a medium saucepan. Bring to the boil, stirring. Simmer for 4-5 minutes until tender. Set aside to cool.
  • 7
    Serve cheesecakes topped with poached rhubarb.

Notes

You can use leftover poached rhubarb for breakfast with porridge or with ice-cream for dessert. If you prefer, chocolate biscuits can be used to make the base.

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