Camden New Journal - Reciepe for Rhubarb Cheesecake by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Rhubarb Cheesecake

Rhubarb Cheesecake
This is the best cheesecake in the world in my my opinion and is very popular in my shop. I have added the rhubarb, which marries very well with the creamy cheese and the ginger from the base. A few ripe strawberries would go very well with this and would give a good garnish as well.

Ingredients
Serves 6
1 stalk rhubarb, cut up
1 desp granulated sugar
1 x 200g packet ginger biscuits
125g butter
250g cream cheese
200g caster sugar
1 teasp vanilla essence
300ml soured cream
2 eggs
1 desp caster sugar

Method
Preheat the oven 180C 350F Gas 4. Put the rhubarb onto a baking tray and sprinkle with the granulated sugar. Bake for 10 to 15 minutes or until the rhubarb is soft. Leave to cool on tray. Leave oven on. Crush the biscuits by putting them into a blender and wiz till smooth.
Melt the butter and mix with the crumbs and then line the base of a shallow, preferably loose bottomed 20cm cake tin, pressing down evenly and firmly.
Beat the cream cheese, sugar and half the vanilla essence until smooth, then add the eggs and rhubarb and beat well. Pour into the biscuit base and cook in the oven for about 30 ˆ 40 minutes or until the mixture is just set but not brown.
Mix together in a bowl the soured cream, remaining vanilla essence and 1 desp caster sugar, then spoon and smooth over the top of the hot pie.
Put back in the oven for 3 minutes, then remove and chill. Cut slices with a very sharp thin knife.

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