roasted rhubarb cheesecake

RHUBARB SEASON!!!!!!!!!!

base

150g digestive biscuits, crumbs

70g butter, melted

1 tbsp sugar

1 tsp salt

filling

from tartine

900g cream cheese, softened

250g sugar

capful of vanilla

zest of 1 lemon

4 eggs

2 egg yolks

300g sour cream

topping

300g rhubarb, cut into 3-4 inch pieces

40g sugar

zest, juice from half an orange

base

preheat the oven to 350F.

in a bowl, stir together the crushed digestives, butter, sugar and salt until it feels and looks like wet sand.

press the mixture into a 9inch springform tin using a spoon or the bottom of a glass to pack it down.

bake for 10 minutes.

filling

lower the oven to 325F.

in the bowl of a stand mixer or by hand, beat together the softened cream cheese and sugar until light and fluffy, add the vanilla, zest. beat in the eggs, yolks until everything is combined, a thickish batter. stir in the sour cream thoroughly.

pour the mixture onto the base, smooth out the top, wrap the sides of the pan tightly with tin foil, then place it into a deep roasting tray with high sides. place the roasting tray with the cheesecake tin into the oven and carefully fill the roasting tray with water until it’s about 3/4 up the side of the tin.

bake for 1 1/4 hours to 1 1/2 hours, until it has a firm wobble (not a loose wobble).

remove from the water tray, take off the tin foil, place the cheesecake in the fridge overnight.

topping

preheat the oven to 400F.

combine all the ingredients on a small baking tray, stir together, cover with tin foil.

bake for 15 minutes, remove the tinfoil and bake for another 5 minutes, until just soft.

cool.

take the cheesecake out of the tin, carefully spoon the rhubarb on top.

keep in the fridge:)