Caramelised white chocolate and rhubarb cheesecake
Rich, buttery sweetness of caramelised white chocolate balances the tart, tangy notes of rhubarb and the olive oil base adds a subtle fruitiness and a delicious crunch to this cheesecake.
This is another delight from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining.
Catch the last couple of days of forced rhubarb season and make this cheesecake—the perfect way to showcase this wonderful fruit. And the careful contrast of flavours combine for a dessert that is a ‘pretty in pink’ delight.
Here's the method:
Serves 4-6
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For the Base: crush the biscuits to a fine powder and blend with the olive oil.
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For the cheesecake: melt the chocolate gently over a bain marie, ensuring not to overheat it.
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While the chocolate melts, whisk the double cream to soft peaks. Once melted, beat the chocolate into the whipped cream until smooth.
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Whisk the cream cheese and caster sugar together until smooth. Fold the chocolate mixture into the cream cheese mixture until well combined.
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Pour the mixture over the prepared cheesecake base. Gently tap the base to ensure the mixture is evenly distributed.
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Allow to set completely in the refrigerator.
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For the rhubarb: bring equal parts sugar and water to a boil to create a simple syrup. Make just enough to cover the rhubarb.
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Once the syrup is boiling, reduce the heat to a simmer and add the rhubarb.
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Poach for a few minutes—the exact time will depend on the thickness of the rhubarb, but it should take no more than 3-4 minutes.
- When the rhubarb is soft, remove it from the syrup and let it cool before cutting to the desired size.
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The remaining syrup can be reduced further to thicken and used as a drizzle over other desserts.
Top tip:
Rhubarb can quickly go from raw to overcooked! Even experienced chefs need to be cautious.
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