Last weekends recipe testing resulted in this pink beauty 😍 A brightly coloured, tangy and light cheesecake just in time for nicer weather! Our cheeses aren’t only good for savoury, you know 😉
500g rhubarb , chopped into 4cm lengths
150g coconut sugar
1 blood orange , zested and juiced
1 vanilla pod
100g @thevegandairy Cultured Butter , melted, plus extra for the tin
200g gingernut biscuits
450g @thevegandairy Ashed Chevre
200g cashews, soaked overnight
100g thick vegan cream or coconut yoghurt
1 tbsp pistachios, chopped
1 tbsp pepitas, chopped
Heat oven to 180C fan. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with a silicone baking sheet (or foil) and roast for 20 mins. Remove from oven. Purée a third of the rhubarb, reserving the rest for the top of the cake.
Butter a 20cm springform cake tin and line it with baking parchment. To make the base, grind the biscuits to crumbs, pop into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Evenly and gently compress it with the back of a large spoon until it’s packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
To make the filling put the cheese and cream or yoghurt into a food processor, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
Pile the mixture on top of the biscuit base and smooth it down. Cover and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
Next day: Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over the syrup, then scatter with pistachios and pepitas to serve.