Vanilla and Rhubarb Cheesecake with a Pistachio Brittle.

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Vanilla and Rhubarb Cheesecake with a Pistachio Brittle.

 

Prep Time: 45 minutes

Cook Time: 2.5 hours  

Level: Moderate  

Makes: Cheesecake for 16

Note: Great for Dinner Parties as you can prepare all the elements the day before!

 

Ingredients:

·      150g Unsalted Butter, plus extra for greasing

·      100g Pistachio nuts

·      2 stalks of Rhubarb curt into 2cm pieces

·      2/3rds of a packet of digestive biscuits (300g)

·      1 teaspoon of ground cinnamon

·      550g caster sugar

·      700g cream cheese

·      4 free range egg yolks

·      200g crème fraiche

·      11/2 teaspoon of Vanilla extract

·      3 tbl spoons cornflour

 

Method

1.     Preheat oven to 180 0C. Cut a circle out of greaseproof paper for the base of the cake tin and then cut a long strip to put around the inside wall of the cake tin and grease line with butter.

2.     Put the digestives into a freezer bag and smash them up with a rolling pin turning them into fine crumbs.

3.     Heat the butter in a pan and combine with the digestive crumbs and the cinnamon. Mix well and place the mixture firmly onto the base of the prepared cake tin. Bake for 10 minutes and then set aside and leave to cool.

4.     Place pistachios on a greaseproof baking sheet and roast for 10 mins. Remove and turn the oven down to 120 0C.

5.     Put 250g of sugar in a saucepan with 6 tablespoons of water. Cook over a gentkle heat, do not stir or mix. Eventually the the sugar will turn into caramel. When the sigar has turned into a thick brown liquid pour over the pistachios to make the pistachio brittle topping. Leave to cool.

6.     In a large mixing bowl, combine the egg yolks, cream cheese, crème fraiche, 200g of sugar, vanilla extract and cornflour together with a spoon and or whisk until a smooth consistency. Pour into the cake tin and smooth the top.

7.     Bake for 1 ½ hours – the middle should wobble slightly. Turn the oven off and leave for an hour to cool in the oven. This will prevent your cheesecake from collapsing.

8.     Remove from oven and leave to completely cool. With a hot palette knife warmed under a hot tap release the cheesecake from the cake tin and parchment. Don’t worry about the greaseproof paper on the base.

9.     Chill until ready to serve.

10.  Meanwhile, in a saucepan, heat the rhubarb and 100g of sugar over a medium heat. You do not want the rhubarb to completely break down as you want it to retain its shape. This should take around 8 minutes. Leave to cool until ready to dress the cheesecake.

11.  When ready to serve cheesecake, pour rhubarb over the top of your cheesecake. Smash up the pistachio caramel brittle with a hammer and sprinkle over the top.

12.  Enjoy!

 

Jack ScatesComment