A lovely and show stopping recipe (Sainsbury’s Magazine) that is sure to please!
Custard with a Mousse like consistency and rhubarb notes, it is the perfect way to serve a celebratory dessert!
200g custard creams
50g unsalted butter, melted
100g thick vanilla custard
80g icing sugar
4 tbsp rhubarb conserve
100ml double cream
Decorations: 100g caster sugar, 6 rhubarb stalks trimmed (pinker the better)
1. Grease and line the base of a 20cm springform cake tin (and make sure clear room for it in the fridge!).
2. In a food processor blitz the custard creams and once ground and coming together add the melted butter. Then press into the base of the tin, using the back of a spoon to ensure it is smooth. Then chill in the fridge.
3. Using an electric whisk, whisk the mascarpone, custard and icing sugar together till thickened. Then add the double cream and whisk again. Be careful not to overwhisk this time
4. Fold the rhubarb conserve through the mixture evenly and then spoon on top of the base. Wrap in cling film and leave to chill in the fridge for 2+ hours
5. Combine caster sugar and water over a low heat until dissolved. Meanwhile using a peeler, peel the rhubarb into thin strips (try to get the pinkest part). The rest of the rhubarb can be used in other recipes like a crumble or conserve.
6. Place the strips into the sugar water for 1 minute and then remove carefully and leave to dry onto greaseproof paper.
7. Once the cheesecake has chilled sufficiently, remove from the fridge and it’s tin.
8. Place the rhubarb strips on top of the cake and trim down where necessary!
9. Chill until ready to serve!