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Cakes

Raspberry, White Chocolate, Rhubarb & Ginger Cheesecakes

Name: Raspberry, White Chocolate, Rhubarb & Ginger Cheesecakes
Prep time: 3 h
Cook time: 1 h 30 min
Yield: 16
Ingredients: Gingerbread Cookie; 170g softened butter; 225g Chelsea Soft Brown Sugar; 225g Chelsea White Sugar; 2 eggs (beaten); 112g Chelsea Blackstrap Molasses; 1 tbsp apple cider vinegar; 565g gluten free flour; 2 tsp xanthan gum; 1 ½ tsp baking soda; 2 tbsp ground ginger; 1 tsp cinnamon; ¼ tsp ground cloves; Rhubarb Ginger & Custard Cheesecake; 250g gingerbread cookies; 60g unsalted butter (melted); 650g combined full-fat cream cheese & mascarpone combo; 170g Chelsea Raw Caster Sugar; 2 tsps ginger; 3 eggs; 1 egg yolk; 1 tbsp cornflour; 4 tbsp custard powder; 1 tsp vanilla extract; 200g sour cream; Rhubarb Sauce; 600g rhubarb, roughly chopped; 100g Chelsea Caster Sugar; Juice of 1 lemon; ½ tbsp cornflour

Preparation

3 hours

Bake

1 hours 30 mins

Difficulty

Moderate

Servings

Recipe by Larissa. Episode 7.

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Ingredients
Method

Ingredients

Gingerbread Cookie

170g softened butter
225g Chelsea Soft Brown Sugar
225g Chelsea White Sugar
2 eggs (beaten)
112g Chelsea Blackstrap Molasses
1 tbsp apple cider vinegar
565g gluten free flour
2 tsp xanthan gum
1 ½ tsp baking soda
2 tbsp ground ginger
1 tsp cinnamon
¼ tsp ground cloves

Rhubarb Ginger & Custard Cheesecake

250g gingerbread cookies
60g unsalted butter (melted)
650g combined full-fat cream cheese & mascarpone combo
170g Chelsea Raw Caster Sugar
2 tsps ginger
3 eggs
1 egg yolk
1 tbsp cornflour
4 tbsp custard powder
1 tsp vanilla extract
200g sour cream

Rhubarb Sauce

600g rhubarb, roughly chopped
100g Chelsea Caster Sugar
Juice of 1 lemon
½ tbsp cornflour
35g unsalted butter
1 egg (beaten)

Rhubarb Compote

Ginger
Spare rhubarb from making the sauce

Raspberry & White Choc Cheesecake

250g plain biscuits
60g butter (melted)
200g white chocolate (chopped into small chunks)
600g cream cheese (room temperature)
200g mascarpone
150g Chelsea Caster Sugar
2 tbsp custard powder
1 tbsp vanilla extract
1 tbsp water
2 eggs
2 egg yolks
250g fresh/defrosted raspberries (+ extra raspberries to decorate)

White Chocolate Temper

300g white chocolate

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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Method

Preheat oven to 160°C. Line a 18cm cake tin & a 23cm cake tin with baking paper.

Gingerbread Cookie : In an electric mixer, cream the butter, Chelsea Soft Brown Sugar and Chelsea White Sugar together until soft and creamy (about 5 minutes). Mix the eggs, Chelsea Blackstrap Molasses and cider vinegar together. Add to the creamed butter and sugar mixture and beat until thoroughly combined.

Sieve the flour, xanthan gum, baking soda and spices into the butter and molasses mixture and stir until the flour is just incorporated - don't overmix. (Note: the mixture is very thick and a little difficult to stir, so you'll need a sturdy metal spoon). With a teaspoon, scoop a heaped teaspoon of the mixture, roll roughly into a ball in your hands and place on a lined baking sheet, at least an 1 inch apart as they spread. Flatten the dough slightly by gently patting with a dampened finger. Sprinkle granulated sugar over the biscuits if you like. Place in the oven and bake for 15 minutes. They will still feel a little soft, but they do harden as they cool. Place on a wire rack to cool.

Rhubarb Ginger & Custard Cheesecake

Heat oven to 140°C fan bake.

For the base, whizz the biscuits to crumbs in a food processor, then add the melted butter and whizz again. Press the crumbs into the base of a buttered, round loose-bottomed 18cm tin. Pushing up sides a bit. Bake the base in the oven for 5 minutes, then set aside to cool.

For the filling, beat the soft cheese for a minute until smooth, add Chelsea Raw Caster Sugar and ginger and beat again. Add the eggs and egg yolk, cornflour, custard powder and vanilla, and mix again until well combined. Fold through the sour cream.

Rhubarb Sauce : Put the rhubarb in a pan with water, Chelsea Caster Sugar and lemon, bring to the boil and simmer for 8 to 10 minutes or until the rhubarb is soft. Transfer to a food processor and blend to a purée. Set aside 1/3 of this mixture for the compote.

Add the rest of the rhubarb back to the pan and leave to cool slightly. Mix the cornflour with 1 tsp water and 1 tsp of the purée and add to the pan. Bring back to a simmer, whisking on a high heat until thickened. Take the sauce off the heat and stir in the butter. Leave to cool slightly, then gently whisk in the egg until fully incorporated, transfer to a bowl.

Rhubarb Compote : Add ginger to the 1/3 of the rhubarb sauce that had been set aside from before.

Set aside to cool. To assemble & bake:

Spoon half the cheesecake mix onto the gingerbread base. Dollop over half the rhubarb sauce then add another layer of cheesecake mix and dollop over the rest of the sauce. Use a skewer to swirl the rhubarb into the cheesecake. Put on a baking tray and bake in the oven for 1 hour until the mixture is set but still has a slight wobble.

Turn the oven off and leave the oven door slightly ajar, then allow to cool for 20 minutes

Place in the fridge to cool for as long as possible.

Raspberry & White Chocolate Cheesecake

16
Whizz the biscuits and melted butter together in a food processor until they resemble fine breadcrumbs then pour into the tin and squash down first with your fingers, then smooth out.

Go a little bit up the sides just to give the cheesecake a bit of extra support but keeping it not too thick on the base. Pop the base in the fridge to cool slightly while you make the filling.

For the filling, melt the white chocolate in a heat proof bowl over a saucepan of gently boiling water Whisk until smooth. Whizz the cream cheese, mascarpone and Chelsea Caster Sugar together in a food processor until smooth. Mix the custard powder together with the vanilla and water and add to the filling with the eggs and extra yolks. With the motor running add the white chocolate in a couple of lots and whizz until well incorporated.

Pour the filling on top of the base. If raspberries were frozen, drain them in a sieve, and if they are fresh, give them a gentle mash with a fork until a little squishy. Put on top of the filling in little blobs. Cook for 70 minutes, then turn off the heat and allow to cool in the oven with the door open a bit.

Place in the fridge to cool for as long as possible.

To serve: : Serve cheesecakes with the rhubarb one on top and the raspberry one on bottom, decorate top with rhubarb compote and bottom with fresh raspberries and white choc tempered decorations around the cheesecake.