Baked Rhubarb and Custard Cheesecake

Name: Baked Rhubarb and Custard Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 8 people
Ingredients: ½ quantity Palet Breton dough; 400 g (14oz/ 1¾ cups) cream cheese; 50 g (1.75oz/ ¼ cup) caster sugar; 2 large eggs; 2 egg yolks; 60 g (2½oz / ¼ cup) crème fraîche or heavy cream; 250 g (8oz/ 1 cup) Rhubarb compote; 1 teaspoon vanilla powder; 10 strawberries

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Prep Time
30 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 30 mins
Servings
8 people
Calories
468 kcal
Course
Dessert
Cuisine
French, British

Baked Rhubarb and Custard Cheesecake

Iris Warren

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Baked Rhubarb and Custard cheesecake with a French sablé breton butter biscuit base and decorated with rhubarb chips and strawberries. The base can also be made with petit beurre biscuits or Graham crackers without pre-baking - see notes.

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Ingredients

Servings

½ quantity Palet Breton dough see below recipe or make with biscuits (notes)
400 g (14oz/ 1¾ cups) cream cheese (e.g. Philadelphia) at room temperature
50 g (1.75oz/ ¼ cup) caster sugar superfine
2 large eggs organic/free-range
2 egg yolks
60 g (2½oz / ¼ cup) crème fraîche or heavy cream
250 g (8oz/ 1 cup) Rhubarb compote (see recipe below)
1 teaspoon vanilla powder or extract
10 strawberries optional (to decorate)

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Instructions

Preheat the oven to 180°C/160°C fan/360°F (gas mark 4).
Roll out the sablé breton pastry dough (to about 2cm thickness) and press gently into the bottom of a greased springform cake tin (20cm diameter). Bake in the oven for 15 minutes. Otherwise make the biscuit base from notes (no need to pre-bake).
In a large bowl, gradually beat together the ingredients at room temperature: cream cheese, sugar, eggs, yolks, cream and vanilla just until mixed and smooth. Stir in the rhubarb compote.Lower the oven temperature to 140°C/120°C fan/280°F (gas mark 1).
Once the base has cooled, pour in the rhubarb and custard mixture.
Bake in the oven for 50-55 minutes, or until the top is cooked but still quite wobbly on the top. If making smaller individual cheesecakes using muffin moulds, then bake for just 35-40 minutes.
Leave to cool before turning out of the cake tin then chill in the fridge for at least 2 hours.

Notes

Served either chilled or at room temperature and decorate with sliced strawberries, a dollop of extra rhubarb compote and dried rhubarb chips. Also delicious next day.
Quick Biscuit Base: don't have time to make the base from scratch? Crush 220g (8oz/about 2 cups) Petit beurre biscuits (digestives or Graham Crackers) and mix with 100g (3.5oz/ ½ cup) melted butter. Press into the bottom of the cake tin and no need to pre-bake.
Also ideal with the Rhubarb and Poppy Macarons if you have a copy of my cookbook, 'Teatime in Paris'.