Rhubarb & Ricotta Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes plus overnight setting
Cooking time: 15 minutes
This cake is best started 1 day ahead
For Crust
- 300g/10.6ozs. graham crackers or Lotus biscoff cookies
- 150g/5ozs. melted browned butter
- 4 tablespoons/50g/1.7ozs raw sugar
For filling
- 200g/7ozs. rhubarb
- 100g/3.5ozs. white sugar
- 1/2 cup/125ml/4flozs water
- 100ml/3.5ozs double cream
- 200g/7ozs. ruby or white chocolate, chopped
- 4 teaspoons gelatine powder
- 60ml/2flozs. water
- 300ml/10.6ozs double cream, chilled well
- 375g/13.2ozs. ricotta cheese
- 375g/13.2ozs. cream cheese, softened at room temperature
- 1 teaspoon vanilla
For rhubarb decoration
- 4-5 sticks rhubarb (300g/10.6ozs. or so)
- 2 cups/500ml/17.6flozs. water
- 1 cup/211g/7.4ozs. sugar
Step 1 - First line a 20cm/8inch springform tin on the base and sides. Place the cookies in a food processor or Thermomix (10 seconds, speed 7) until very fine (this is very important) and then mix with the melted butter and sugar until the crumbs start to cling together when pressed together (if not, add more butter). Press some of the crumbs into the base of your prepared tin and then press some into the sides using a straight sided glass to press into the sides. Place in the freezer until needed.
Step 2 - Cook the rhubarb with the sugar and water until very soft (it will take less than 10 minutes). Cool completely.
Step 3 - Heat the 100ml/3.5flozs cream until almost boiling and then pour on top of chocolate and allow to melt and stir to create a ganache. Set aside.
Step 4 - Sprinkle the gelatine over the water in a wide bowl and microwave for 20 seconds until liquid.
Step 5 - Whip the remaining cream until soft peaks and set aside. Beat the ricotta, cream cheese and vanilla until smooth and then add the ganache and gelatine mixture and beat to incorporate. Fold in the whipped cream.
Step 6 - Add the rhubarb and swirl through the mixture (do not over-stir or the rhubarb will disappear into the cream). Scoop into the prepared tin and refrigerate overnight.
Step 7 - Line a tray with paper towels. Using a mandolin on setting 2 (the middle setting) carefully slice each stick of rhubarb-I got three slices from each stick of rhubarb.
Step 8 - Heat a frying pan on medium heat and add the water and sugar and melt the sugar. Reduce heat to low and gently poach the rhubarb sticks. Watch them carefully as they will turn to mush if they are overcooked and it should only take 1-2 minutes. Lay out on paper towels to cool. Then overlap the rhubarb slices on top of the cake trimming to fit the cake with a pair of scissors. Tip: this is best cut with a very sharp knife.