Michael Wignall from The Latymer at Pennyhill Park shares his recipe for rhubarb cheesecake.
Chef Michael Wignall’s Rhubarb Cheesecake
- Cheese cake
- 190g good quality cream cheese
- 57g castor sugar
- 75g rhubarb purée
- 1 egg
- Poached Yorkshire rhubarb
- 150g sugar
- 250g young thin rhubarb
- 100g water
- 30g grenadine (optional)
- For the cheese cake
Mix all the ingredients together with a hand blender until smooth.
Pour into a small oven proof dish lined with cling film.
Place into a pre heated oven at 98C for 30 minutes.
Remove from dish and place into a bowl and blend until smooth.
Once smooth pour into small moulds and freeze for 8 hours.
- For the rhubarb
Bring sugar, water and grenadine to a low simmer.
Place prepared rhubarb into the above and slowly cook for about 8/10 minutes
Once cooked carefully remove from the pan and onto a plate to cool.
Reduce the liquid until syrupy
- To serve
Remove from moulds and serve with poached rhubarb, pour a small amount a the syrup around the frozen cheeses cake and serve.