Coconut Cheesecake Rhubarb Compote Food

STILTON CHEESECAKE WITH RHUBARB COMPOTE

Steps:

• Make shortbread crust:
• Preheat oven to 350°F.
• Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
• Reduce temperature to 300°F.
• Make filling:
• Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
• Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1‚ hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
• Make compote while cake is cooling:
• Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
• Make optional caramel topping:
• Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.

RHUBARB-TOPPED CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon zest and juice. Pour filling over crust. , Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. , In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.

COCONUT-RHUBARB SPICE CAKE

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb., Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 325°.
• Spray a 9-inch springform pan with non-stick spray. Set aside.
• In a small bowl, mix together graham crumbs and sugar. Add butter. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 10 - 15 minutes. Be careful not to over bake. Set aside to cool. Reduce oven to 300°.
• In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, and vanilla and process again until well blended.
• Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with rhubarb topping.
• Rhubarb Compote:.
• Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
• Bring orange juice, orange zest, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.

RHUBARB COMPOTE WITH YOGURT & ALMONDS

Steps:

• In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.