How to make a stunning rhubarb ripple cheesecake
This rhubarb cheesecake with an almond & butternut snap base is a dessert showstopper that makes the most of a winter favourite.
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Cooking tools:
- Food processor
- Springform pan
- Blender
- Hand mixer
- Potato peeler
- Dish
- Glass
- Oven
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Kitchen shears
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 250g butternut snap cookies
- 2 tablespoons almond meal
- 75g unsalted butter, melted
- 500g cream cheese, softened
- 1/2 cup (160g) almond butter
- 2/3 cup (150g) raw caster sugar
- 3 eggs, at room temperature
- 2 1/2 cups (500g) Greek-style yoghurt
- 1 teaspoon vanilla bean paste
- RHUBARB SWIRL
- 250g rhubarb, trimmed and chopped
- 1 orange, rind finely grated and juiced
- 1/4 cup (55g) raw caster sugar
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