Ad

For the rhubarb compote

Nutrition: per serving

  • kcal850
  • fat61g
  • saturates35g
  • carbs67g
  • sugars55g
  • fibre1g
  • protein11g
  • salt1.3g
    low

Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.

  • step 2

    Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.

  • step 3

    Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.

  • step 4

    For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.

RECIPE TIPS
FARITRADE CHOCOLATE

We used Divine white chocolate made by The Day Chocolate Company, using the best quality Fairtrade cocoa beans from the Kuapa Kokoo cooperative in Ghana. It is stocked in Waitrose and health and wholefood shops.

Recipe from Good Food magazine, March 2007

Ad

Comments, questions and tips (37)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.32 ratings

xanadu-2010

question

Can the compote be made with pear instead of rhubarb and if so would you make any changes to the other ingredients shown?

Annie M

question

Hi, Would it be ok to cover this cheesecake with tin foil during cooking? I've just baked one and it looks a little browner than perhaps it should be.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes this would be fine - just cover it loosely so that steam can still escape, and make sure it's not touching the surface of the cheesecake or it could get stuck. We hope this helps. Best wishes, BBC Good Food Team.

bamf1ICRUMld1

question

I only have sour cream could I use that in place of double cream ?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. I'm afraid we haven't tested this with soured cream so can't guarantee the results. Soured cream is a lot lower in fat than double cream, however there's plenty of fat in the cream cheese so hopefully it will be fine. We hope this helps. Best wishes, BBC Good Food Team.

daisy.m.draperuyEFYy0X

question

If I was to half the ingredients to make a smaller one how long would I need to cook it for?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. I'm afraid we haven't tested a smaller version so can't give exact timings and it would depend on the tin size. We'd suggest trying about 30-40 mins. To check it's done, give the tin a gentle shake - the cheesecake should be set at the edges with a little movement in…

Lucyydaisyy

A star rating of 5 out of 5.

id give this recipe 10 stars if i could, this is actually a staple of mine and am known for my white choc cheesecake. I never actually make the compote but this recipe is truly delicious and a show stopper, highly recommend. Just be careful when melting white choc stiring constantly to prevent…

Ad
Ad
Ad