You will need
450g cream cheese
450ml double cream
100g caster sugar
Seeds from 1 vanilla pod
12 rhubarb stalks, peeled and cut into 1 cm lengths
100ml water
100g caster sugar
1 ½ tsp liquid glucose syrup
For the crumble:
200g sugar
200g butter, at room temperature
200g plain flour
200g ground almonds
Method
1. To make the crumble, put the sugar and softened butter in a bowl and beat until smooth, then add the flour and the ground almonds and beat again until smooth once more. Pour on to a baking tray and flatten the dough out with your hands to make a sheet one centimetre thick.
2. Bake in a preheated oven, 180°C/gas mark ¼ for 18 minutes, taking it out every six minutes to crumble and break up the dough. Leave to cool slightly.
3. Put the cream cheese, cream, sugar and vanilla seeds in a bowl and whisk for one to two minutes by hand or 30 seconds with an electric hand whisk.
4. Press the cooked crumble evenly into the base of a 23 centimetre springform cake tin and pour the filling on top. Leave to set in the refrigerator for two hours.
5. Meanwhile, make a syrup by mixing together the water with the sugar and liquid glucose. Put the rhubarb and syrup in a vacuum-sealed bag and boil in water for three minutes, then allow to cool.
6. Serve the cheesecake with the poached rhubarb piled on top and juices spooned over.
Recipe, Eat London by Peter Prescott & Terence Conran (Octopus)
Click here to go to the original article on Red Online
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