Baked cheesecake with Rhubarb
- Preparation time:15 minutes plus cooling
- Cooking time:1 hour 15 minutes
- Total time:1 hour 30 minutes plus cooling
400g rhubarb, cut into 5cm lengths
30ml Blossoms Rhubarb Syrup, 75g caster sugar 30ml, 2 sheets of Gelatine soaked
125g Lotus biscuits
125g digestive biscuits
125g unsalted butter, melted and cooled, plus extra for greasing
4 large eggs
115g caster sugar
600g soft cheese
1 tsp vanilla extract
20ml Blossoms rhubarb syrup
1. Preheat the oven to 160˚C, gas mark 3. For the roasted rhubarb, put all the ingredients in a roasting tin. Stir in 3 tbsp water and toss together. Bake, uncovered, for 15-20 minutes, until the rhubarb is just tender. Take out of the oven and set aside to cool in the tin. You will need to warm it again quickly to add the gelatine as a final touch when the cheesecake is cooked.
2. Turn the oven up to 180˚C, gas mark 4; lightly grease a 23cm springform cake tin and line the base with baking parchment. For the biscuit base, put the biscuits in a large, sealable bag and crush with a rolling pin into fine crumbs. Tip into a bowl, add the melted butter and mix until the crumbs are coated. Transfer to the prepared tin; spread evenly over the base. Bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 160˚C, gas mark 3.
3 For the filling, lightly beat the eggs and sugar until the sugar has dissolved. Add the remaining ingredients and beat until well combined. Pour over the base, then bake for 45 minutes, or until just set with a slight wobble in the middle. Leave the cheesecake to cool then top it with the roasted rhubarb.
One of our top UK chefs uses our strawberry to make a pate de fruit integrated in one of their dessert. I thought it would be nice to do the same with our top flavour Elderflower. You can apply the same recipe to all our different syrups.
- Blossoms Elderflower syrup 400g
- Caster Sugar 40g
- Pectin 4g
To make the pâte de fruit, place the elderflower syrup in a pan, place over a medium-high heat and mix the sugar and pectin together in a bowl. When the elderflower syrup is at a boil, add the sugar and pectin mix to the syrup, whisking continuously. Cook to 107°C.
- 4 tbsp Blossoms Rhubarb Syrup
- 1 egg white
- 600ml apple juice
- 400ml of soda water
- 2 tsp rose water
- 2 limes, 1 juiced and 1 sliced
- ice cubes, crushed
- mint leaves to serve
First, prepare your rose petals. Paint both sides of each rose petal with egg white and sprinkle with caster sugar on both sides. Set on a piece of parchment paper and leave to dry overnight
When ready to serve, combine all the ingredients and stir together to combine.
Many of you are looking where you can find us in the coming weeks:
Blenheim Palace 16-19 November 2017 10-5pm
Spitalfields Market London Friday 24th November 12-8pm & Saturday 25th November 12-6pm
Laceys Farm, Lane End Bucks, Saturday 2 Dec 10-4pm
Ruislip Christmas Artisan Market - December Sat 16 & Sunday 17 Dec 10:00- 3:00 PM
Getting ready for the Food and Drink Expo at the NEC Monday 24 - Wed 26 April. Blossoms will be represented on the Cress Company stand M70