Rhubarb is currently is season here in Tasmania. Last week with an abundance available, I experimented with making a rhubarb cheesecake, thinking that the flavour and acidity of the rhubarb would be a perfect complement to the creamy cheese filling. As I didn’t want to lose the inegrity of the fruit and dampen down its intensity, I swirled it through rather than beat it in. I have to say the result was very pleasing, so here is the recipe for you to try:
Rhubarb Swirl Cheesecake
150g crushed plain sweet biscuit crumbs
70g melted butter
1 bunch (about 6 to 8 stalks) rhubarb
½ cup sugar (or to taste)
3 teaspoons cornflour mixed to a paste with ¼ cup cold water
4 teaspoons gelatine
½ cup hot water
500g cream cheese, softened
½ cup icing sugar
Juice 2 lemons
395g tin sweetened condensed milk
Grease a 20cm round spring form tin.
Mix together the biscuit crumbs and butter and press evenly into the base of the tin. Place in fridge to set (this will only take a few minutes).
Remove any tough or stringy pieces of the outer surface of the rhubarb, then cut into 1cm lengths and place in a saucepan with ¼ cup water and sugar. Bring to the boil and simmer gently until the rhubarb is just tender. Add the cornflour paste and stir until thickened. (Add extra sugar if needed.) Remove from heat. Sprinkle the gelatine on the hot water and whisk until dissolved. Mix into the rhubarb and allow the mixture to cool completely.
Whisk the cream cheese with the icing sugar, lemon juice and condensed milk until smooth. Pour onto the biscuit crust and leave to stand for 5 to 10 minutes until it begins to set. Dollop spoonfuls of the cooled rhubarb mixture over the top, then swirl through with a knife to give a marbled effect.
Place in fridge to set.