Dear Reader, you simply must make this cheesecake. Rhubarb is a perennial and there's plenty of it right now. This rhubarb unbaked cheesecake is light yet beautifully creamy in texture from cream cheese, ricotta and white chocolate with a full cookie crumb crust and a layer of vanilla poached rhubarb on top. I also share one of my favourite tips for making cheesecake. I called her Millie. This is a pushy recipe Dear Reader!
This is one of my favourite cheesecakes ever my lovelies. It's as much as celebration of the filling as it is the crust. I also love the textures; the cream cheese and ricotta filling is so light and I love the texture of the moreish browned butter cookie crust. This cheesecake is for you fellow cookie crumb lover.
My secrets to making a delicious cheesecake crust:
1 - Add a few tablespoons of raw sugar to the crust to give it a really nice crunch especially when compared to the creamy filling. I am a texture freak so I always appreciate a range of textures.
2 - Use browned butter instead of regular melted butter. The browned butter makes the crust smell wonderfully aromatic.
What are the best cookies for a cheesecake crust?: I know American recipes specify Graham Crackers but these can be hard to find in Australia (try Filipino stores if you really want to use Grahams). I prefer Lotus biscoff cookies because they're so crisp and moreish or Tennis Biscuits (in the South African section of some supermarkets).
How to easily make the cheesecake crust: use a flat bottomed glass that doesn't taper up the sides (straight up and down). Use it to press against the base and sides instead of your fingers.
What can I use instead of rhubarb? Rhubarb not in season? Use raspberries-frozen ones would work well too.
I used Ruby chocolate for the filling which is a type of chocolate introduced in 2017 by Barry Callebaut. Ruby chocolate tastes like fruity white chocolate. But don't worry if you can't get Ruby chocolate. You can also use white chocolate and then add a bit of pink colouring to the cream (don't add to the chocolate). Liquids make chocolate seize but if you do need to incorporate small amounts mix it with the cream and then incorporate with the melted chocolate.
Other rhubarb recipes: Rhubarb Chevron Tart, Rhubarb Fool, Rhubarb, Raspberry & Ginger Custard Tart, Chai Porridge Oats with Rhubarb & Pear Compote, Rhubarb Meringue Cake, Little My's Rhubarb Pie Cake (Gluten Free), Pandan Rhubarb Tarts, Rhubarb Meringue Tart, Upside Down Rhubarb Ginger Cake, Cherry & Rhubarb Oven Pancake, Rhubarb and Strawberry Pie and Rhubarb and Strawberry Pop Tarts!
I brought this cheesecake to dinner at a friend's house. He's a chef that cooks AMAZING food and we ate the fluffiest, fattest focaccia, delicious artichoke pizza, burrata salad and the most incredible gnocchi. Dessert was this cheesecake and I know what you're thinking. What kind of sucker for punishment brings a home made cheesecake to a chef's house? Me, but I already had two cakes at home Your Honour. I was very relieved that they liked it.
He and his girlfriend have a dog called Lola who is a cross between a German Shepherd and a Golden Retriever but looks like a Black Labrador. She was the sweetest girl and very calm for a 7 month old puppy. I took a liking to her straight away and I think she sensed that I was the cheesecake lady because she gave me kisses and would sit at my feet occasionally licking my leg or toes for much of the time.
During the night I accidentally lightly kicked her when I was repositioning my feet. "Oh I'm so sorry sweet girl!!" I said cooing at Lola at my feet. "Are you ok sweet baby? I didn't see you there," I said bending down to pat her. I reached down and pet her. Instead of feeling warm, soft fur, I felt something else.
It wasn't Lola at all, I was busy cooing at and petting my black handbag that was sitting on the floor! I got new contact lenses and they aren't quite right for me (clearly right! LOL)! Nobody else noticed as Lola was somewhere else under the table but Mr NQN who was sitting next to me did and he just rolled his eyes and laughed. Yep, classic me!
So tell me Dear Reader, are you a fan of the cheesecake crust or filling more? Are you a textural person? Do you have a favourite texture?