Tiny 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.
Baking 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 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!
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
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