simple way to make any night of the week Vanilla cheesecake with poached rhubarb

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vanilla cheesecake with poached rhubarb. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vanilla cheesecake with poached rhubarb is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla cheesecake with poached rhubarb is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 120g wheatmeal biscuits
  • 50g unsalted butter, melted
  • 400g cream cheese
  • 2 eggs
  • 135g caster sugar
  • 1 vanilla bean, split
  • 300ml sour cream
  • 150ml thick Greek yoghurt
  • 1 teaspoon vanilla extract

Method

  • Step 1
    Preheat oven to 190�C. Line the base of a 22cm round spring-form pan.
  • Step 2
    Place the biscuits in a food processor and process until it resembles crumbs. Combine with butter and press into base of cake pan. Refrigerate for 15 minutes. Wash out the processor and dry well.
  • Step 3
    Place cream cheese, eggs, 95g caster sugar and the seeds from the vanilla bean in the food processor, and process until completely smooth. Pour over biscuit base, then bake for 20 minutes. Remove from oven and set aside for 15 minutes to cool.
  • Step 4
    Meanwhile, beat together the sour cream, yoghurt, vanilla extract and remaining sugar until smooth. Pour over the cream cheese base and bake for a further 10 minutes (it will still have a slight wobble).
  • Step 5
    Remove from the oven and set aside to cool, then refrigerate for at least 4 hours.
  • Step 6
    Preheat oven to 170�C.
  • Step 7
    To make the poached rhubarb, cut the rhubarb into 4cm pieces, then place in a baking dish with the sugar, orange zest and juice. Cover and bake in the oven for 20 minutes until soft. Set aside to cool before serving over a slice of the vanilla cheesecake.

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