White chocolate and rhubarb cheesecake

White chocolate and rhubarb cheesecake

“Easy to put together and very, very tasty, this cheesecake is great as it provides individual portions instead of one big cake. I’ve used rhubarb here as it goes so well with the sweet chocolate and is available in winter, but any tart fruit can be made into a compote in the same way.” Chef and restaurateur, Roberta Hall-McCarron.

White chocolate and rhubarb cheesecake

More rhubarb to use up? Try Roberta’s refreshing, two-ingredient rhubarb cordial.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 1 hour. Oven time 20 min

“Easy to put together and very, very tasty, this cheesecake is great as it provides individual portions instead of one big cake. I’ve used rhubarb here as it goes so well with the sweet chocolate and is available in winter, but any tart fruit can be made into a compote in the same way.” Chef and restaurateur, Roberta Hall-McCarron.

More rhubarb to use up? Try Roberta’s refreshing, two-ingredient rhubarb cordial.

Nutrition: per serving

Calories
734kcals
Fat
38.5g (23.1g saturated)
Protein
9.9g
Carbohydrates
85.1g (63.3g sugars)
Fibre
3.6g
Salt
0.7g

Ingredients

  • 200g white chocolate, chopped
  • 250g full-fat cream cheese
  • 1 vanilla pod, split and seeds scraped
  • 70g double cream

For the compote

  • 150g caster sugar
  • 500g rhubarb, chopped
  • Finely grated zest ½ lemon

For the biscuit

  • 75g unsalted butter
  • 70g light brown sugar
  • 35g granulated sugar
  • 1 medium free-range egg yolk, beaten
  • 1 tsp vanilla extract
  • 70g plain flour
  • ½ tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 115g small rolled oats
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. To make the biscuit, cream the butter and both sugars together until light and fluffy, then beat in the egg and vanilla. Sift the flour, cinnamon and bicarb together in a separate bowl, then gradually stir the dry ingredients into the wet mixture until just combined. Fold through the oats, then put in the fridge to rest for at least 30 minutes.
  2. Meanwhile, put the white chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl doesn’t touch the water) and allow to melt. Beat the cream cheese and vanilla seeds in a mixing bowl until smooth and fluffy, then fold the white chocolate through it. Lightly whip the cream to soft peaks, then fold it through the cream cheese. Put in the fridge until needed.
  3. For the compote, put the sugar in a saucepan over a medium-high heat and cook, swirling rather than stirring, until it turns a pale golden (about 5 minutes). Add the rhubarb and a splash of water then cook, stirring occasionally, until the rhubarb has completely broken down into a compote and almost all the liquid has evaporated (about 10 minutes). The caramel will initially harden, but will eventually melt again. Remove from the heat, stir in the lemon zest and allow to cool.
  4. Heat the oven to 160°C fan/gas 4 and line a baking tray with baking paper. Roll the biscuit dough into 12 balls (approximately 30g each) and put them on the lined tray, ensuring there’s lots of space between them (you may need 2 trays). Leave to come up to room temperature for 20 minutes, then put them in the oven and bake for 20 minutes. Allow to cool, then chop into a rough crumb.
  5. To serve, spoon a generous dollop of the cheesecake into serving bowls, then use the back of the spoon to make a well in the middle. Spoon the compote into the well, then sprinkle the chopped biscuit over and around the rhubarb and cheesecake.

Nutrition

Nutrition: per serving
Calories
734kcals
Fat
38.5g (23.1g saturated)
Protein
9.9g
Carbohydrates
85.1g (63.3g sugars)
Fibre
3.6g
Salt
0.7g

delicious. tips

  1. Instead of making your own biscuits for the crumb, buy oatmeal biscuits and bash them up.

  2. Each element of this dish – the cheesecake, crumb and compote – can be made up to 2 days in advance. Just keep the cheesecake and compote in the fridge and the crumb in an airtight container.

Buy ingredients online

Recipe By:

Roberta Hall-McCarron

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Baked cheesecakes

White chocolate and limoncello cheesecake

A caramelised Biscoff biscuit case holds a creamy, zesty white...

Save recipe icon Save recipe icon Save recipe

Cheesecakes

Lindor white chocolate and passion fruit cheesecake

For a truly decadent festive dessert, top our delicious white...

Save recipe icon Save recipe icon Save recipe

April seasonal

Oaty rhubarb and ginger streusel cake

A golden, oaty streusel topping adds chewy flapjack-like texture to...

Save recipe icon Save recipe icon Save recipe

Pannacotta

Honey pannacotta with ginger-poached rhubarb

The classic flavour combination of rhubarb and ginger really compliments...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.