May 29, 2016

Cheese cake with white chocolate and rhubarb

As the sweet finishing touch for the birthday lunch I served a cheese cake with white chocolate and rhubarb. I have used a recipe from the magazine "Isabella's issue 03/2015" as starting point for this cheese cake.

If you remove the water part of the rhubarb compote, there should be no need for addition of pectin or starch. The rhubarb is giving off plenty of water in connection with the cooking.

Cheese cake with white chocolate and rhubarb:
  • 100 g butter - melted
  • 175 g Digestive biscuit - crushed to finer powder
  • 100 g rhubarb - cut in 1-2 cm
  • 100 g water
  • 100 g sugar
  • ½ teaspoon pectin
  • 100 g strawberries - cut in quarters
  • 4 leaves of gelatine
  • 75 g white chocolate - medium chopped
  • 75 g sugar
  • 2 eggs pasteurised
  • 250 g mascarpone
  • 250 g dairy whipping cream, 35-40% fat
  • 2 tablespoons lime juice
  1. Mix the melted butter and crushed Digestive biscuit together in a mixing bowl.
  2. Press this butter-biscuit mix together as a bottom layer of a spring form, 20-22 cm in diameter.
  3. Cook up the water, sugar and rhubarb pieces in a smaller cooking pot.
  4. Bring the rhubarb compote to the boil.
  5. Stir in the pectin in to the rhubarb compote. Cook until the rhubarb pieces are soft.
  6. Remove the rhubarb compote from the heat, mix in the strawberry pieces. Cool down this rhubarb compote.
  7. Place the gelatine leaves in a bowl with cold water for minimum 10 minutes.
  8. Melt the white chocolate over a water bath.
  9. Whip the sugar and eggs into a foamy mass.
  10. Whip in the mascarpone into the sugar-egg mass.
  11. Melt the gelatine leaves over a water bath.
  12. Stir the melted gelatine into the lime juice.
  13. Whip the dairy whipping cream in a stiff foam.
  14. Add the melted white chocolate into the mascarpone-egg-sugar mix.
  15. Add the lime juice-gelatin mix, while whipping.
  16. Gentle stir the whipped cream.
  17. Pour the cheese cake mix into the spring form on top of the biscuit bottom layer.
  18. Pour the rhubarb-strawberry compote on top of the cheese cake base.
  19. Store the cheesecake cold in the refrigerator cold for minimum 3 hours or night over.
  20. Remove the spring form prior to serving.

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