No Bake Rhubarb Cheesecake comprises a ginger biscuit base, a creamy orange scented filling topped with roasted rhubarb batons.
- 300g (10oz) chocolate gingernut biscuits
- 125g (½ cup) butter
- 1.25ml (¼ tsp) salt
- 500g (1lb) rhubarb, washed and cut into 5cm (2in) batons
- 1 blood orange, zest and juice
- 1 vanilla pod
- 15ml (1 tbsp) pink peppercorns [optional]
- 150g (¾ cup) caster sugar
- 500g (2 cups) cream cheese
- 300ml (1¼ cup) double cream
- 50g (½ cup) icing sugar, sifted
- 3 gelatin leaves
For the Cheesecake Base:
- Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
- Mix the butter and salt with the crumbs.
- Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
- Place in the fridge to set.
For the Cheesecake Topping:
- Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
- Line a large baking tray with parchment paper.
- Align the rhubarb in a single layer on top of the parchment paper.
- Sprinkle evenly with caster sugar.
- Sprinkle with the blood orange zest and juice.
- [Optional] Place peppercorns in muslim and tie it up. Put in the orange juice.
- Bake in the oven for 20 minutes, then leave to cool.
For the Cheesecake Filling:
- Drain the rhubarb juices into a small saucepan and place over a low heat. Place the gelatine leaves in the liquid to soften and stir until everything is dissolved.
- Place the liquid and three quarters of the cooled rhubarb batons into a food mixer and process until smooth. Set aside the rhubarb puree and store the remaining rhubarb batons in the fridge.
- Place the cream cheese in a stand mixer.
- While it’s running, slowly add the icing sugar.
- Fold the rhubarb puree into the cream cheese mixture.
- In a separate bowl, whisk double cream until soft peaks form.
- Fold the double cream into the cream cheese mixture a bit at a time. Repeat until the double cream is finished.
- Remove the cheesecake base from the fridge and tip the mixture into the springform tin. Gently drop the tin onto the kitchen counter a few times to let any bubbles out.
- Place the cheesecake in the fridge to chill for at least 6 hours.
- Before serving, decorate with the remaining rhubarb batons. Enjoy!
- You can use regular gingernut biscuits as well.
- Use forced rhubarb where possible.
- Category: Dessert
- Method: Chill
- Cuisine: British
Keywords: no bake rhubarb cheesecake, rhubarb cheesecake recipe, rhubarb recipe, rhubarb dessert, summer dessert