Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Best-ever cheesecake with sticky rhubarb

INGREDIENTS

375g plain sweet biscuits
180g butter, melted
500g cream cheese, softened
1 cup (220g) caster sugar
3 eggs, separated
1 tablespoon cornflour, sifted
2 teaspoons vanilla extract
2 cups (480g) sour cream
¼ cup (60ml) lemon juice

sticky rhubarb
550g trimmed rhubarb stalks, cut into 1cm pieces
1½ cups (330g) caster sugar
1-2 tablespoons lemon juice

METHOD

sticky rhubarb: Combine the rhubarb and sugar in a large bowl. Transfer rhubarb mixture to a colander, with a large bowl underneath to catch the liquid. Cover; refrigerate for at least 12 hours. Heat a large frying pan over high heat. Add rhubarb mixture, collected juice and any undissolved sugar to pan; simmer, uncovered. until rhubarb is just tender. Remove from heat, stir in lemon juice. Cool rhubarb mixture to room temperature.

Meanwhile, preheat the oven to 150°C (130°C fan-forced). Process the biscuits until fine, transfer to a medium bowl. Stir in the butter until combined. Press the biscuit mixture evenly by hand over the base and side (to within 1cm of the top) of a 26cm springform pan. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass or bottle. Place the pan on an oven tray; refrigerate while preparing the filling.

For a smooth textured result, have the cream cheese, eggs and sour cream at close to room temperature. Beat the cream cheese, ¾ cup of the sugar, egg yolks and cornflour in a large bowl with an electric mixer until smooth. Add the vanilla, sour cream and juice; beat until combined.

Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into cream cheese mixture.

Spread the filling into the biscuit crust; bake the cheesecake for about 1 hour or until just set. Cool in oven with the door ajar. This helps to prevent the cheesecake from cracking.

Serve the cheesecake at room temperature topped with Sticky Rhubarb.