Roasted rhubarb ripple no bake cheesecake

Screenshot_2016-09-04-12-24-42-1I have a glut of pinky perfect rhubarb growing in my garden and I ain’t mad about it……I absolutely love rhubarb, like really really love it and I love having it grow in my garden. It was here when we moved in, along with three apple trees, a gooseberry bush and a plum tree. The plum tree seems to have bloomed for the first time this year so no doubt i’ll post a plummie recipe shortly.Screenshot_2016-09-03-18-21-57-1

There’s so much rhubarb I’m going to have to freeze some, I may make some jam or chutney too. It’s too fabulous to waste, so my family are in for some treats over the next few weeks.

Now to the big question, what to do with it now!?! Rhubarb drizzle cake? Sure. Rhubarb ice cream? Yip. Roasted rhubarb on brioche french toast? Hell yes! I’ve got so much rhubarb, I can probably try them all. For now though, I want to test a new cheesecake recipe. I have been using a base recipe recently to make my no bake cheesecakes – from bailey’s cheesecakes, to salted caramel. So I wondered if I could add fruit to it instead…….and……yes, yes, yes!!! With a few tweaks, I frickin can! You end up with a creamy, tart, moreish, light cheesecake that makes you wanna go mmmmmmmmm!Screenshot_2016-09-04-12-24-20-1My normal base recipe calls for 4 sheets of leaf gelatine or one sachet of powdered gelatine. But because the rhubarb blend in this recipe is more liquid, I’ve tweaked the recipe to 6 sheets, or 1.5 packets of powdered.  This gives it a little more setting power and means it’s a little more sturdy to cut. I also used golden crunch biscuits for the base. They are so nice for cheesecake bases because they already come with a creamy filling, meaning you need less butter to hold it all together.

This bit always makes me nervous!

It’s super easy, super yummy and well……just super.


So a few tips for this recipe – full fat ingredients – always – no exceptions. Whip and whip and whip it till it’s thick and creamy. Do yourself a favour and let it set properly overnight – don’t snatch defeat out of the hands of victory.

Give it a go, will ya? And #lovinmyoven on instagram to show me you results!



2 packets golden crunch biscuits (any vanilla biscuit with creamy filling will do)
50g soft unsalted butter
6 gelatine leaves or 1.5 sachets of powdered gelatine
250g mascarpone – full fat
600g soft cream cheese – full fat
100g golden caster sugar
2 tsp vanilla extract
200ml double cream

For the roasted rhubarb;

100g golden caster sugar – depending on how tart your barb is
2 tsp ground ginger
3 large stalks of pink rhubarb

  1. Let’s start with the rhubarb. Heat your oven to 180c/160c fan. Chop it up into 1-2 inch pieces and place it, the sugar and ginger into an ovenproof dish. Mix together and cook for about 15 mins until it’s softened and released some of it’s juices, giving it a stir halfway through. Once out of the oven, remove 1/2 of the roasted rhubarb and whizz it together to a smooth paste. Set aside to cool.
  2. Whazz up your biscuits using your chosen method – I just use a mini food processor but you can crush them by hand using a bowl and a dense object, like a rolling pin, or your husband’s head. Get it nice and fine and mix in the softened butter.
  3. Pour the biscuit crumble into the bottom and up the sides of a loose bottomed tin – 10 inches wide preferably – and press firm. Put into the fridge to set.
  4. If using leaf gelatine, soften them as per the packet instructions. If using powdered, I use a different method to soften – I put 3-4 tbsp hot water into a bowl and sprinkle the powder over. Mix it well and let it cool slightly – not till it sets, just till it’s not really hot. Mix it every now and again to make sure there are no lumps. If any form – add a little splash of hot water to loosen again.
  5. Put the mascarpone, cream cheese and sugar in a bowl and mix with an electric mixer till smooth. You can do this by hand also – good luck with that.
  6. Add in the cooled rhubarb mix, the gelatine, vanilla extract and double cream. Mix all together until nice and thick and creamy.
  7. Stir in  the remaining roasted rhubarb (keeping a little back for decoration) and softly ripple this through the cheesecake mix by hand.
  8. Put this mix into the tin and place in the fridge overnight to set.
  9. Decorate……eat… your trouser button……



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