Baked rhubarb and orange cheesecake recipe
This baked cheesecake recipe combines seasonal favourite – rhubarb – with fresh, juicy orange. We've got a version with lemon, too.
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Cooking tools:
- Springform pan
- Hand mixer
- Fish spatula
- Roasting pan
- Kitchen scale
- Grater
- Peeler
- Oven
- Baking sheet
- Saucepan
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Aluminum foil
- Parchment paper
- Plastic wrap
- Spoon
- Spatula
- Pitcher
- Refrigerator
Ingredients
- 800g rhubarb (untrimmed weight)
- 1 large orange
- 250g caster sugar
- 75g unsalted butter
- 200g digestive biscuits, crushed
- 2 tbsp demerara sugar
- Butter for greasing
- 900g full-fat cream cheese, such as Philadelphia
- 250g caster sugar, plus 1 tbsp
- 3 tbsp plain flour
- Pinch of salt
- Grated zest of 1 small orange, plus 1 tbsp orange juice
- 3 large free-range eggs, plus 1 large egg yolk
- 400ml soured cream
- 2 tsp lemon juice
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