Take advantage of early spring produce with this light and vibrant No-Bake Cheesecake with Poached Rhubarb. Susan (IG: @rhubandcod) tells us how to make this decadent dessert that features a crisp graham cracker crust filled with a rich and airy cream cheese center topped with rhubarb poached in vanilla bean syrup and crushed lightly salted pistachios. From crust to creamy filling the bulk of this rhubarb-topped cheesecake is made with ZWILLING ENFINIGY Power Blender.
If rhubarb isn’t your thing, try topping your cheesecake with berries, chocolate ganache, or a zingy lemon curd.
Recipe:
35g graham crackers, broken into smaller pieces
⅓ cup brown sugar
½ tsp salt
½ cup unsalted butter, melted
1 cup heavy cream
3 (227g) blocks of cream cheese, softened
½ cup sugar
¼ cup sour cream, room temperature
2 tbsp powdered sugar, sifted
1 tsp vanilla extract
1 lemon, juiced
200g rhubarb, cut into batons
1 cup water
⅔ cup sugar
½ tsp vanilla bean paste
¼ cup lightly salted pistachios
Place the crackers, sugar, and salt in a blender. Blitz to a fine crumb.
Set the blender to low and stream in the butter. Transfer to a springform pan. Press evenly into the base and up the sides. Chill.
Pour the cream into a bowl and, using a hand mixer, whisk on high until stiff peaks form.
Place the cream cheese, sugar, sour cream, powdered sugar, and vanilla extract in a blender. Set to low and stream in the lemon juice. Blitz until very smooth.
Transfer the filling to a bowl and fold in the cream. Pour the filling into the crust and smooth the top. Chill overnight.
The next day, pour the water, sugar, and vanilla bean paste into a skillet. Bring to a simmer and add the rhubarb. Simmer for 5 minutes before taking off the heat. Cover and let cool to room temperature.
Crush the pistachios in a mortar and pestle.
Top the cheesecake with the rhubarb and sprinkle with the crushed pistachios.
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27 авг 2024
