Rhubarb Cheesecake Food

RHUBARB CHEESECAKE BARS

Steps:

• Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
• Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
• Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
• Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

CREAMY RHUBARB CHEESECAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
• Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.

RHUBARB & GINGERNUT CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. 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 foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
• Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip 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. Tap the side of the tin with your hand to even the crumbs out, 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 quark or yogurt into a mixing bowl, 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 with cling film 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.
• Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.

RHUBARB CHEESECAKE DESSERT

Steps:

• In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.

NO BAKE RHUBARB CHEESECAKE

Steps:

• Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
• Mix the butter and salt with the crumbs.
• Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
• Place in the fridge to set.
• Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
• Line a large baking tray with parchment paper.
• Align the rhubarb in a single layer on top of the parchment paper.
• Sprinkle evenly with caster sugar.
• Sprinkle with the blood orange zest and juice.
• [Optional] Place peppercorns in muslim and tie it up. Put in the orange juice.
• Bake in the oven for 20 minutes, then leave to cool.
• Drain the rhubarb juices into a small saucepan and place over a low heat. Place the gelatine leaves in the liquid to soften and stir until everything is dissolved.
• Place the liquid and three quarters of the cooled rhubarb batons into a food mixer and process until smooth. Set aside the rhubarb puree and store the remaining rhubarb batons in the fridge.
• Place the cream cheese in a stand mixer.
• While it's running, slowly add the icing sugar.
• Fold the rhubarb puree into the cream cheese mixture.
• In a separate bowl, whisk double cream until soft peaks form.
• Fold the double cream into the cream cheese mixture a bit at a time. Repeat until the double cream is finished.
• Remove the cheesecake base from the fridge and tip the mixture into the springform tin. Gently drop the tin onto the kitchen counter a few times to let any bubbles out.
• Place the cheesecake in the fridge to chill for at least 6 hours.
• Before serving, decorate with the remaining rhubarb batons. Enjoy!

RHUBARB CHEESECAKE RECIPE

Steps:

• Heat oven to 350ºF.
• Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Cool.
• Bring rhubarb, 1/4 cup sugar, water and cornstarch to boil in medium saucepan on medium heat. Cook on medium-low heat 5 to 7 min. or until thickened, stirring frequently.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Top with rhubarb mixture; swirl batters gently with knife.
• Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Microwave jam in microwaveable dish on HIGH 20 sec.; brush on cheesecake.

CREAMY RHUBARB CHEESECAKE

Steps:

• 1. FOR CRUST: Mix together flour, sugar and butter. Press crust into 10 inch pie plate covering bottom and sides. Set aside
• 2. FOR LAYER 1, RHUBARB: Combine rhubarb, sugar and flour. Stir together lightly and pour into crust. Bake at 375 degrees for about 15 minutes. Prepare Layer 2 mixture while this layer bakes. Remove from oven.
• 3. FOR LAYER 2, CREAM CHEESE: With mixer beat together cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour this mixture over hot rhubarb layer and return to oven to bake at 350 degrees (temperature reduced from previous layer) for about 30 minutes or until almost set. Remove from oven.
• 4. FOR LAYER 3, SOUR CREAM: Stir together topping ingredients and spread over hot cheesecake. Chill until firm and cold. If you like garnish with a bit of rhubarb, rhubarb jam, or even strawberries.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• Place foil or another pan under this to bake.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
• Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
• Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
• I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.

RHUBARB SWIRL CHEESECAKE

Steps:

• In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside. , In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined. , Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 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 chill overnight. Refrigerate leftovers.

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 CHEESECAKE TART

Steps:

• Heat oven to 425°F.
• Beat butter and 1/3 cup granulated sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese and 1/3 cup of the remaining granulated sugar with mixer until blended. Add egg and vanilla; mix well. Spread over crust. Combine remaining granulated sugar and spices; toss with rhubarb in large bowl. Spoon over cream cheese layer. Bake 10 min.
• Reduce oven temperature to 375°F; bake tart 40 min. or until centre is almost set. Cool completely. Run knife around rim of pan to loosen tart; remove rim. Sift icing sugar over tart just before serving.

RHUBARB CHEESECAKE

Steps:

• Combine rhubarb, cut into 1 inch pieces, in a saucepan with the sugar or sugar substitute. Cook covered over low heat, stirring occasionally, until the rhubarb has broken down. It should be similar to a chunky applesauce in texture.
• Take 1 cup of the rhubarb compote and puree it in the blender or food processor until smooth.
• Toast the almonds in a 350 degree oven until golden brown, rub off any loose skins, but some skins are fine, let cool.
• Combine the toasted almonds, the sugar or sugar substitute, the almond extract and the salt in a food processor, and process until the nuts resemble coarse crumbs.
• Transfer crumbs to a bowl and add in melted butter. Mix thoroughly.
• Butter a 7 inch springform pan. Pat the almond mixture into the bottom of the pan and up the sides, compacting as much as possible. Wrap the bottom and sides of the outside of the pan with aluminum foil.
• Refrigerate or freeze the crust until you're ready to bake the cheesecake.
• Preheat oven to 450 degrees. Place a baking dish into the oven filled with 1-2 inches of water while preheating.
• Place the cream cheese into the stand mixer and process until smooth. Add the eggs and the egg yolk, processing each until thoroughly incorporated, and scraping down the sides of the processor bowl. Add the sugar or substitute, vanilla and salt, and the sour cream, and process until the mixture is smooth and uniform with no lumps.
• Pour half the cheesecake batter into the pan with the prepared crust. Dollop half of the pureed rhubarb over the surface of the cheesecake, and, using a skewer, swirl the rhubarb mixture. Pour the remaining cheesecake mixture into the pan, and dollop the remaining pureed rhubarb, swirling into a pleasing pattern.
• Place the cheesecake into the prepared water bath. Bake at 450 degrees for 12 minutes, then reduce the heat to 200 degrees and bake for 1 hour more.
• Cool thoroughly before serving. Serve topped with the remaining rhubarb compote.