Nothing new under the sun :) I took last year's favourite rhubarb cheesecake recipe, tweaked it a little, and ended up with yet another definite favourite. An exceptionally good-looking favourite as well :) The rhubarb is from a farm near Raplamaa (a county in Estonia), and the stalks were especially and beautifully pink this time - both inside and outside. Also, I never peel young rhubarb stalks. Hence the impressive colour scheme of the cake.
Baked Rhubarb Cheesecake
(Rabarbri-toorjuustukook)
Serves 8
Base:
100 g unsalted butter, softened
85 g caster sugar (1 dl/100 ml)
1 large egg
180 g plain flour (3 dl/300 ml)
0.5 tsp ground cardamom
0.5 tsp baking powder
a pinch of salt
Cream cheese topping:
400 g full-fat cream cheese, softened
200 g sour cream or soft curd cheese
125 g caster sugar (1,5 dl/150 ml)
3 large eggs
1 tsp vanilla extract
Topping:
300 g young pink rhubarb stalks
a tablespoonful of demerara sugar
For the base, cream the butter and sugar. Add eggs, one at a time, thoroughly beating each time. Add the dry ingredients and stir until combined. Press the mixture onto the base and sides of a 26 cm springform tin lined with parchment paper. Place into the fridge to wait while you prepare the cheesecake mixture.
For the cheesecake topping, mix all ingredients thoroughly (you may use a whisk for a fluffier result).
To assemble the cake, pour the cream cheese mixture over the cake base. Scatter or lay the rhubarb on top, sprinkle with demerara sugar.
Bake in a preheated 200 C oven for 40-45 minutes, until the filling is set and the cake base cooked.
Remove from the oven and let cool completely before serving.
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