my other passion in life,
cheesecakes because they can be made in so many different ways
: they work
with many different types of dairy: cream cheese of course, but also fromage frais, mascarpone and even
ricotta. You can put any fruit in it and even vegetables (as in my butternutsquash cheesecake).
They can be
cooked or not, and I even discovered they can be steamed!
new season, new ingredients are coming back in the market. And rhubarb is one
of them, so check out my rhubarb and ginger cheesecake made with petit-suisse cheese.
I also wanted to add some extra colours so I
infused a few hibiscus leaves (can be found in Dalston Market in London or any Afro-Caribbean
Ginger petit-suisse cheesecake
(Use a 19
cm large mould for 6 to 8 people)
– 600g petit-suisse cheese
– 2 eggs
– 90g sugar
– Juice of 1 lemon
2 hibiscus flowers for the colouring
oven at 150°C.
your biscuits (you can put them in a bag or cloth and beat with a rolling pin).
In a mixing
bowl, put together the biscuit and the butter (must be at room temperature)
The best is
to use a mould with a removable base so the cake is easy to take out. Otherwise
make sure you cover your mould tightly with greaseproof paper.
mix onto the bottom of the mould and spread gently then beat it with the back
of a spoon.
petit-suisse with sugar until you obtain a smooth texture. Add the egg and the lemon
juice and keep mixing. When ready, pour all over the biscuit base.
Fill up a
tray with water and place at the bottom of your oven. Then put the cake on the
middle shelf. Cook for 1 hour to 1hour 10’.
Take out of
the oven and set aside to cool down.
in the fridge for at least 2 hours
In a pan
heat the sugar and water and when the sugar has dissolved, add the rhubarb bits
and hibiscus leaves. Cook for 7 minutes and take out the rhubarb (it shouldn’t
be too squishy). Leave the rest of the content of the pan to heat until it
turns into a thick coulis. Remove the hibiscus.
and let it cool.
Before serving just cover the cake with the coulis
and the rhubarb bits.