Lemon Rhubarb Cheesecake
First things first: this is not a cake, it’s a pie. There is a crust. A uniform filling goes into the crust and it is baked. It doesn’t rise like a cake. And it is NOT iced. See?
PIE, NOT CAKE.
I may or may not have launched into this particular argument several times at Easter dinner and my family, bless them, just nodded along and agreed with me. Sometimes it’s the easiest option when faced with a foodie on a rampage about an ill named dessert. But, I digress.
So, cheesecake (ugh, so not a cake) is one of those things that I rather enjoy eating but totally and completely forget about ever eating. I mean, it’s not like my life is a Golden Girl episode – I don’t have cheesecake in the freezer at all times just waiting for some kind of life crisis to happen wherein the only thing that will help is eating cheesecake in the middle of the night with my non-existent roommates.
I made this delicious thing for Easter (and the rhubarb was hard to come by), but if you’re plotting dessert for Mother’s Day may I suggest this? All you need to know is oatmeal cookie crust (YUS), lemon cheesecake with rhubarb curd swirled through it. It’s sweet. It’s tart. IT IS ALL THAT AND A BAG OF CHIPS. If rhubarb isn’t your thing (haters, I see you), you can probably sub another type of curd in the rhubarb’s place (lemon – thus making this a double lemon cheesecake – would be amazing, imo). And if cheesecake isn’t your thing in anyway shape or form (and what, may I ask, is your damage Heather? How can you NOT like cheesecake?), you could make this pie for Mother’s Day or just because it’s a day that ends in “y” … I mean really, just do it.
SIDEBAR: It’s been a big week for nerd flailing across the interwebs … I mean, DID YOU SEE THE NEW THOR TRAILER? WE KNOW EACH OTHER, HE’S A FRIEND FROM WORK!!! Confession: I have never been a fan of the Thor franchise … until now, Ragnarok looks AMAZING AND I CANNOT WAIT. Also … they had better (ISTG) have an actual soundtrack, not just a score, because HOLY LED ZEPPELIN, Y’ALL. Plus there’s Cate Blanchett who I basically want to be when I grow up.
Don’t even get me started on Last Jedi. I legit can’t handle it, I MEAN DID YOU SEE MY GURL REY GETTING TO DO THE HERO POSE ON THE POSTER AND SHE WASN’T SEXUALIZED IN ANYWAY, AND OHMYGOD YUSSSSS. *breathes into paper bag*
*note: you WILL need a food scale for this recipe
**tip: leting your cheesecake cool in a still warm oven (that has been turned off) will help limit cracking and sinking.
Lemon Rhubarb Cheesecake
modified from Delicious Magazine
600g full-fat cream cheese
150g light brown sugar
zest of 2 lemons
2 TBSP flour
3 eggs and 2 yolks, beaten
100g sour cream
For Rhubarb Curd:
360g trimmed rhubarb, cut into 2cm pieces
50g light brown sugar, plus 1 TBSP extra to taste
2 TBSP lemon juice
2 tbsp corn starch
2 egg yolks
50g unsalted butter, melted
½ tsp red food coloring (optional)
1/3 cup + 2.5 TBSP packed light brown sugar
6 TBSP unsalted butter, softened
3/4 tsp vanilla extract
3/4 cup all-purpose flour
1/3 teaspoon salt
1 cup + 1TBSP old-fashioned oats
To Make the Crust:
Preheat oven to 350°. Grease a 10-inch springform pan.
Using an electric mixer on medium speed, beat brown sugar, butter, and vanilla until light and fluffy.
Reduce mixer speed to low. Add flour and salt, and mix just until combined. Mix in oats.
Press mixture evenly into bottom of prepared pan. Bake for 10 minutes. Then set aside to cool slightly.
To Make the Curd:
To make the rhubarb curd, mix the rhubarb, the 50g light brown sugar and lemon juice in a pan. Heat gently for about 12 minutes or until the rhubarb starts to break down.
Remove and purée in a food processor (this is where you would add the red food coloring … the rhubarb I use is mostly green instead of red, hence the food coloring – also if your rhubarb isn’t as red as you’d like by this stage feel free to add food coloring), then return to the pan. Mix the corn starch with a little of the rhubarb purée from the pan to make a paste, then return to the pan, bring to the boil and bubble for a minute.
Taste and, if it’s too tart, add 1 tbsp more sugar.
In a bowl, whisk the yolks with the butter and rhubarb mixture.
Cover and cool completely.
To Make the Cheesecake:
Preheat the oven to 350.
Beat the mascarpone and cream cheese for 2 minutes with the paddle attachment for your mixer. Add the sugar and continue to whisk for a couple of minutes more. Beat in the lemon zest and flour, followed by the beaten eggs, a little at a time, then fold through the sour cream.
Spoon layers of the cheesecake mixture and rhubarb curd into the tin and ripple the top with a wooden skewer. Bake for 50 minutes or until golden with a slight wobble. Turn off the oven and leave inside to cool completely (see tip).
Carefully remove from the tin to a serving plate (you can refrigerate the cheesecake after it is completely cool).
Do you agree that cheesecake is misnamed? Should it really be cheesepie?1