Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food At Faithlegg. For this episode, Jenny gave us the recipe for a Baked Cheesecake with Poached Rhubarb and Crumble

 

Baked Cheesecake with Poached Rhubarb and Crumble:

This recipe is a seasonal treat using rhubarb, but you can use fresh berries. A baked cheesecake is best served warm, so allow it to cool and then portion it and allow 20 seconds in the microwave to get the best out of it. Or in this case, I cook the rhubarb just before I serve it so that the warm rhubarb heats the cheesecake.

For the crumble topping

  • 100g flour,
  • 30g sugar
  • 50g melted butter
  • 50g mixed chopped nuts
  • 50g porridge oats

 

Mix and bake in the oven for 10mins at 160c

Rhubarb and ginger compote

  • 6 stalks of rhubarb, peeled
  • 10g grated fresh ginger
  • 100g brown sugar
  • zest of ½ an orange

Put all the ingredients in a pot and cook slowly, allowing the sugar to melt and soften the rhubarb. Taste to see if more sugar is needed, but I like to keep it a bit tart as it goes great with a cheese board also.

For the cheesecake filling

  • 800g full-fat cream cheese
  • 250g cream
  • 15g plain flour
  • 2 large eggs
  • 150g sugar
  • 2tsp of lemon zest
  • 1tsp lemon juice

For the biscuit base

  • 350g ginger nut biscuits, crushed
  • 100g butter
  • 8-inch cheesecake tin

Method:

  1. Prepare the biscuit base in a spring form tin mix the crushed biscuits and butter together and press into the base; allow to set
  2. Place the crumble mixture in a bowl, mixing the flour, sugar, oats, nuts and melted butter together. place in a baking tray and cook for 10 mins at 160 ° C.
  3. In a mixer beat the cream cheese, flour, egg and vanilla with sugar and lemon zest and juice until smooth
  4. Pour cream cheese mix over the biscuit base and tap the tin to allow the mixture to even out.
  5. Bake in the oven for 65 minutes until the top is golden and slightly firm and a gentle wobble in the center of the cake
  6. Let the cheesecake cool and place it in the fridge overnight to set.
  7. To serve: heat the rhubarb with sugar and orange zest pour over the cheesecake and finish by Sprinkling the crumble mixture over the cheesecake.

Enjoy!

Jenny Flynn