Rhubarb cheesecake

Name: rhubarb cheesecake
Cook time: 30 min
Total time: 460 min
Yield: 12
Ingredients: 250 g cookies (biscuit); 70 g unsalted butter extra to grease; 10 g unsalted butter or margarine; 750 g fresh rhubarb; 2 medium oranges; 50 ml Marsala sweet Italian dessert wine Gall and Gall; 200 g white caster sugar; 1 el ground aniseed spreader,; 1 vanilla bean; 600 g cream cheese natural; 250 g ricotta fresh cheese; 3 el liquid honey; 3 el wheat flour; 3 medium sized egg; 3 leaf gelatin

Cheesecake with a base of butter and dumplings and a filling of rhubarb, oranges, marsala, white caster sugar, aniseed, vanilla, cream cheese, honey, flour, egg and gelatine.

Ingredients

Kitchen Stuff

1 food processor
1 baking form 24 x 24 cm (spring form)
1 rasp
1 aluminium foil
1 baking dish (30 x 20 cm)
1 hand mixer

Directions

Preheat the oven to 180 ° C.
Put the cookie in the food processor and grind. Melt the butter in a pan, remove from the heat and mix in the cookie crumb.
Grease the baking tin with the butter and spread the biscuit crumb mixture evenly over the bottom of the mold. Press with a spoon.
Bake the bottom for about 10 minutes in the middle of the oven. Remove from the oven and let it cool slightly.
Meanwhile cut the rhubarb into pieces of about 23 cm.
Clean 1 orange and grate the orange peel. Press out both fruits.
Put 100 ml of orange juice, grater, marsala, caster sugar and aniseed in a pan. Let the sugar melt over 5 minutes on low heat.
Put the rhubarb in the baking dish and pour the syrup over it. Cover with aluminum foil and bake for about 30 minutes at 180 ° C.
Meanwhile, make the filling. Cut open the vanilla pod and scrape out the marrow with a knife tip.
In a large bowl, mix the vanilla juice with the cream cheese, ricotta, honey and flour.
Add the eggs one by one while beating with a hand mixer until they are absorbed.
Remove the rhubarb from the oven, remove the foil, allow it to cool to room temperature and turn the oven temperature back to 150 ° C.
Divide the filling over the cake base and bake for about 1 hour in the middle of the oven until the filling has just solidified.
Turn off the oven and allow the cheesecake to cool in the oven in 1 hour and 30 minutes.
If the cheesecake is at room temperature, let the gelatin soak in cold water for 5 minutes.
In the meantime, carefully remove the cooled rhubarb from the oven dish and place on a plate. Heat the syrup in a pan.
Remove from the heat, squeeze the gelatine and stir through the syrup. Allow to cool to room temperature. Stir frequently.
Put the rhubarb side by side on the cheesecake and pour the syrup over it.
Cover the cheesecake and leave to set in the refrigerator for 3 hours. Take 30 minutes before serving from the refrigerator.