Рецепт Recipe For Rhubarb Crumble Cheesecake
Rhubarb Crumble Cheesecake combines the best of two worlds with a crumble topping and a rhubarb flavoured centre. Surrounded by a pastry layer, cake eating does not get much better than this. Head straight on to the recipe ♥
Rhubarb Crumble Cheesecake
“First of all,” he said, “if you can learn a simple trick, Scout, you’ll get along a lot better with all kinds of folks. You never really understand a person until you consider things from his point of view […] until you climb into his skin and walk around in it.” (To Kill A Mockingbird Chapter 3). I really consider myself to be full of empathy, trying to understand where people are coming from, based on their life experiences. But, I know that some things you cannot relate to, until you experience them first hand for yourself. My father has suffered from sinus problems for as long as I can remember, ensuring that one drug company has been kept in business from the medication he has to take. Last week I developed a low grade headache. This is not usual for me, but I am always loathe to take anything without trying to resolve the problem naturally. Usually a headache is a sign of dehydration. And even though I drink a lot of water, I thought that a lack of water could be the cause. And so I had another glass of water. The headache did not go away, and only when I was washing my face that night did I realise that the pain was coming from my sinuses. I have medication for this and took two tablets that night, and the headache went away for a bit. But it came back and made me feel so uncomfortable. I have now gone and bought some no dose tablets that contain pseudoephedrine, a banned substance on the WADA list. Thankfully I no longer compete in anything where drug tests are used as I can see myself needing these tablets for a while as the sinus congestion is a result of the environmental conditions we live in. While suffering from this headache on Saturday, I made the pastry for my rhubarb crumble cheesecake. I did not press it thin enough as you can see from the photographs. I think if I were to make this again, I would also bake the crumble for 5 minutes less as the crumble got a bit too dark on top, making it very hard.
- A Slice Of Rhubarb Crumble Cheesecake
- Recipe For Rhubarb Crumble Cheesecake ALL RIGHTS RESERVED: an adapted recipe from Lavender and Lime
Adapted from Paul Hollywood's 100 Great Breads page 140 375g bread flour, plus extra for dusting 250g caster sugar - I used fructose 100g ground almonds 125g butter 1 egg 30mls water adapted from bbc.co.uk 560g rhubarb, thickly sliced 15mls lemon juice 30mls sugar - I used fructose 500g Mascarpone cheese 400g cream cheese 125g caster sugar - I used fructose Seeds from 1 vanilla bean 150mls sour cream 4 eggs 10mls ground ginger
100g flour 100g sugar - I used fructose 2.5mls ground ginger 50g butter 5mls liquid from cooking the rhubarb
Place all of the ingredients into a stand mixing bowl Using your whisk attachment, beat until smooth Turn out onto a lightly dusted surface and shape into a disc Cover with cling film and place in the fridge for 30 minutes Roll the disc out into a large circle, getting the pastry as thin as possible Line a spring form baking tin Place the pastry into the baking tin, pressing it firmly on the bottom and sides Place the tin into the fridge for 30 minutes to rest Preheat the oven to 180° Celsius Place the rhubarb into an oven proof dish Place the lemon juice into a jug and mix in the sugar Pour over the rhubarb Cover the rhubarb with tin foil Bake for 50 minutes Remove from the oven and strain off the liquid, reserving for the crumble Set aside to cool completely Place the Mascarpone and cream cheese into a stand mixer bowl Using a paddle beater on a low speed, mix until smooth Add the sugar, vanilla and sour cream Mix until smooth Add the eggs, one at a time, mixing until completely combined Add the rhubarb and ginger and mix in using a spatula Pour the mixture into the pastry shell Bake for 40 minutes Place the flour, sugar and ginger into a mixing bowl Mix and then add the butter Rub the butter in, until the mixture resembles bread crumbs Stir in the reserved rhubarb cooking liquid Carefully remove from the oven and sprinkle over the crumble topping Bake for an additional 30 minutes Turn the oven off and leave to cool for 2 hours Remove from the oven and leave to cool completely Carefully remove from the tin 3.5.3208
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Blog-checking lines: For the month of November Krista & Nicole of “Two Cups of Sugar.” challenged us to make our own version of cheesecake crumble pie.
What I blogged November 30:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.