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Spice Infused Rhubarb Cheesecakes

November 13, 2016 by Salma Leave a Comment

Spice Infused Rhubarb CheesecakeTiny pieces of ruby red rhubarb are roasted and poached with spice, vanilla and lemon in this strikingly beautiful dessert. These silky smooth cheesecake layers are infused with fresh ginger, cardamom pods and cinnamon, and then mingled with tangy rhubarb to sit proudly atop a sweet crumbly base. This delicate dessert is truly a delight for the senses.

Spice Infused Rhubarb Cheesecake Spice Infused Rhubarb CheesecakeBaking Notes
(1) These mini cheesecakes make a great dessert for entertaining because they can be prepared ahead of time. Commence this recipe 2 days prior to serving, by making the spice infused cream and leaving it to steep overnight. The rhubarb can also be roasted, poached and pureed 2 days prior to serving. Make the cheesecakes the following day and then leave them to set overnight before serving the next day.

(2) Thin rhubarb stalks will give these cheesecakes a more delicate appearance. If only thick stalks are available they will still taste amazing, just have a more chunky appearance.

(3) The beautiful neat layers of these mini cheesecakes come from using a piping bag, so ensure you follow that step in the recipe to get the best results.

(4) Gelatine helps these cheesecakes set, but will also set by itself if left too long to cool, so I usually avoid leaving it to stand for more than 5 minutes once dissolved in hot water. Ensure the gelatine is at any easy pouring consistency to avoid encountering lumps in your cheesecake and/or preventing your cheesecakes from setting.

Spice Infused Rhubarb CheesecakeSpice Infused Rhubarb Cheesecakes
Makes 12 mini cheesecakes

Ingredients
Spice Infused Cream
125ml (1/2 cup) cream
2cm x 2cm piece of fresh ginger, peeled and thinly sliced
6 green cardamom pods, cracked
1 medium-sized cinnamon stick

Roasted and Poached Rhubarb
450g rhubarb
75g (1/3 cup) caster sugar
1 tsp vanilla paste
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
Zest of 1 lemon
Juice of ½ lemon (approx. 2 tbsp)

Spice Infused Rhubarb Cheesecakes
150g digestive biscuits (approximately 10 biscuits)
50g butter, melted
250g cream cheese, softened
110g (1/2 cup) caster sugar
1 tsp vanilla paste
1 large egg, at room temperature
125ml (1/2 cup) spice infused cream, cold (from above)
1/3 cup poached rhubarb puree (from above)
2 tsp powdered gelatin

Method
Spice Infused Cream
(1) Place cream, ginger, cardamom pods and cinnamon stick in a small saucepan on the stove.
(2) Bring to the boil while stirring continuously then remove from heat immediately and allow to cool to room temperature.
(3) Cover and refrigerate overnight, allowing spices time to steep in cream.

Roasted and Poached Rhubarb
(1) Pre-heat oven to 180° (160° fan-forced).
(2) Wash rhubarb, remove leaves and dry ends, then slice into small (approx. 1cm) pieces. This should yield approx. 350g rhubarb after leaves removed.
(3) Mix sugar, vanilla, spices, zest and juice in a small bowl, then pour over rhubarb, ensuring all pieces are well coated.
(4) Divide rhubarb in half, placing one half in a wide-based oven proof dish and the other half in a small saucepan.
(5) Place the rhubarb in the oven-proof dish in your preheated oven and roast for 8-10 minutes, until rhubarb is tender but still intact. Reserve roasted rhubarb for serving, including the small amount of rhubarb syrup generated by roasting.
(6) Cook the rhubarb in the small saucepan on the stove over low heat for approx. 15 minutes until rhubarb is very soft and breaks down. Allow to cool, then process until thick and smooth. This should generate approx. 1/3 cup of poached rhubarb puree. 

Spice Infused Rhubarb Cheesecakes
(1) Prepare 12-hole mini cheesecake pan by placing removable bases in holes.
(2) Finely process digestive biscuits, then combine with melted butter to form moist crumbs. Divide crumbs evenly between holes of pan, then use the back of a spoon or your fingers to press the crumbs down to form firm bases. Refrigerate cheesecake pan for 20-30 minutes while making the cheesecake filling.
(3) Whisk cream cheese, caster sugar and vanilla paste in free-standing mixer on medium speed until smooth, then whisk in egg until light and airy.
(4) Remove spice-infused cream from fridge and pass through a sieve to remove ginger, cardamom pods and cinnamon stick, then slowly add cold spice-infused cream to cheesecake mixture while whisking, until soft peaks form. The cheesecake mixture should be well aerated but take care not to over-whisk as it will split.
(5) While the cheesecake mixture is being whisked, dissolve gelatine in 2 tbsp of hot water in a small saucepan over low heat, stirring continuously. Set gelatine aside to cool slightly for a couple of minutes (avoid leaving it for any longer than 5 minutes or it will start to set).
(6) Slowly pour the gelatine into the cheesecake mixture while continuously whisking on low speed.
(7) Divide the cheesecake mixture evenly between two bowls, then remove 2-3 tbsp of cheesecake mixture from one bowl and place it in the other (this is to account for the fact that one half will have a slightly greater volume when rhubarb puree is added).
(8) Fold in rhubarb puree into the bowl with slightly less cheesecake mixture. It should take on a lovely pink hue of the rhubarb.
(9) Place the pale-toned spice-infused cheesecake mixture into a piping bag, then pipe evenly in holes of the mini cheesecake pan on top of the cheesecake bases. Give the pan a very gentle shake at the end to allow the mixture to be evenly distributed and form a neat smooth layer.
(10) Place cheesecake pan in the freezer for 5 minutes to allow the pale-toned spice-infused layer to firm up slightly.
(11) Place the pink-toned poached rhubarb cheesecake mixture into a piping bag, then pipe evenly in holes of the mini cheesecake pan on top of the previous cheesecake layer. Give the pan a very gentle shake again at the end to allow the mixture to be evenly distributed and form another neat smooth layer.
(12) Refrigerate for at least 8 hours or overnight.

Assembly
(1) The cheesecakes should be served chilled, and the roasted rhubarb at room temperature or chilled according to your preference.
(2) Pop each mini cheesecake out of the pan and place them on dessert plates.
(3) Divide roasted rhubarb pieces evenly between cheesecakes, and drizzle with a little rhubarb syrup on each cheesecake.

Enjoy!

Spice Infused Rhubarb Cheesecake


Credits and Sources
Vintage lace dessert plates from Kim Wallace Ceramics
Small white nesting bowl from Antler and Moss
Marble serving platter from Country Road

Filed Under: Cheesecakes Tagged With: Cardamom, Cinnamon, Ginger, Rhubarb, Spice, Vanilla

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Go placidly amidst the noise and haste, and rememb Go placidly amidst the noise and haste, and remember what peace there may be in silence.
~ Max Ehrmann

Love this quiet scene at Pappa Sven. It was actually a test shot of the lighting, my first shot of the day. The lovely Libby had handed me a bud vase filled with a casual spray of flowers picked from one of Pappa Sven’s flower pots, and I had set out a few unfrosted coconut cupcakes on a her lovely cake stand, getting them ready to glam up with roasted strawberry icing.

I never usually care too much for my test shots, they are what they are, and I often prefer my last shots of a session, when the cakes are cut, the crumbs are scattered and the drizzles have dripped in their imperfectly perfect ways. And I’ve had a sneaky chance to indulge in whatever dessert I have prepared, all in the name of good photography and recipe testing.

But it’s true what they say, there’s a first time for everything, and this photo may actually be my favourite of the whole shoot, a genuine moment of calm in such a cosy space.

And if I had it my way - I’d share the full un-cropped version with you, that included the beautiful detail of the brick wall across the top of the window, but as Instagram would have it, we are obliged to a 4:5 ratio, so alas today this crop will suffice. 

Also I am absolutely elated and humbled that the tickets to this event are selling so quickly. Thank you to those of you who have already purchased a ticket, it truly means a lot to have you share this event with us 💕

And if you missed the event details - head to my last post or click the link in my profile 😊

#thinkpink #pinkribbon #afternoonteatime #pinkcupcakes #nordiclifestyle #pappasven #fundraiserevent #nbcfaus #foodphotographyandstyling #newcastleevents
Event Announcement! 💕 Join us for an intimate Event Announcement! 💕

Join us for an intimate and heartwarming Pink Ribbon Afternoon Tea, hosted by Salma Sabdia (@thepolkadotter) in the cosy surrounds of Pappa Sven’s Apartment (@pappasvens).

We’re raising funds for the National Breast Cancer Foundation (@nbcfaus), a cause that’s particularly close to our hearts, and we would love for you to share this special event with us.

Immerse yourself in our much loved ‘Pappa Sven’s Apartment’ and savour a selection of delectable pink-themed cakes, cookies and more, all specially crafted for this occasion. 

Event details:
Saturday 14th October at 2pm
Pappa Sven Apartment in Cooks Hill, NSW, Australia

Click the link in profile for more details and to book your ticket through the @pappasvens website.

We can’t wait to see you there!

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We have a VERY special event coming soon to one of Newcastle’s favourite spaces.

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Tickets go on sale this week, and with a very intimate gathering planned, they will be limited. Keep an eye out on our socials do you don’t miss out 😊

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SAVE THE DATE! Hey Newcastle! We have been plann SAVE THE DATE! 

Hey Newcastle! We have been planning a VERY special event for you 💕

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Stay tuned and keep an eye out on our socials, where we’ll be sharing all the details early next week!

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Blood orange season has arrived, gently floating i Blood orange season has arrived, gently floating in with the soft spring breezes. It’s always one of my favourite times of the year.

Last year’s signature blood orange cake was this delicately striped Blood Orange + Earl Grey Bundt Cake, a crowd favourite that you can find on the blog.

(Along with the other twelve blood orange recipes. Yes, I just checked and would you believe there are no less than specifically THIRTEEN blood orange recipes. And I still think there’s room for number fourteen 😂). 

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The days are saying Spring has arrived. The sunshi The days are saying Spring has arrived. The sunshine is glorious and warms you all the way to the tips of your toes and deep inside your heart and mind.
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The magnolias are in full bloom again. It’s alw The magnolias are in full bloom again.

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The first time she flowered a few years ago, we were completely in awe. We had moved into our home in the middle of a scorching summer drought, and always wondered about this sickly tree that commanded prime position in the front yard.

So imagine our surprise when nine months after living in our home, this bare thin tired tree gave rise to the most stunning, enormous magenta magnolias. 

Every year that has followed we eagerly await the first week of August to indulge in her beauty. Her fuzzy winter coats are shed and give way to the most brilliant shade of deep pink splashed against the fresh greenery of the garden.

Such a special way to welcome in the warmer weather 💕

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