Vanilla & Rhubarb Baked Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a springform cake tin.
• STEP 2.In a food processor, crush the biscuits until they resemble fine crumbs. Mix in melted butter and press the mixture into the base of the tin.
• STEP 3.In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
• STEP 4.Pour the cream cheese mixture over the biscuit base and smooth the top with a spatula. Bake for 45-50 minutes or until the cheesecake is set but still slightly wobbly in the center.
• STEP 5.While the cheesecake is baking, prepare the rhubarb topping. In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft and the mixture has thickened slightly.
• STEP 6.Once the cheesecake is baked, remove it from the oven and let it cool for 10 minutes. Then, carefully spread the rhubarb topping over the cheesecake.
• STEP 7.Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
• STEP 8.Before serving, remove the cheesecake from the tin and garnish with fresh rhubarb slices, if desired. Slice and serve chilled.

Cooking Tips

• Make sure to use full-fat cream cheese for a rich and creamy texture.
• To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door during baking.
• For a smoother texture, strain the rhubarb topping before spreading it over the cheesecake.

Storage and Serving

• Store the leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
• Serve the cheesecake chilled for the best taste and texture.
• This Vanilla & Rhubarb Baked Cheesecake is perfect for special occasions or as a delightful dessert to enjoy with family and friends.