Woven Rhubarb Cheesecake

Serves 8-10 - 70 mins

A creamy baked cheesecake set on a nut and oat base, layered with soft citrus notes and finished with ribbons of sharp rhubarb. The filling is smooth and gently tangy, balanced by the crunch of hazelnuts and pecans beneath. A seasonal dessert designed for sharing.

• Ingredients

  Base:

  • 100g hazelnuts

  • 100g pecans

  • 100g oats

  • 100g butter, melted

  Filling:

  • 600g cream cheese

  • 150g caster sugar

  • Zest of 1/2 orange

  • 150g crème fraiche

  • 1 tsp vanilla essence

  • 2 eggs

  Rhubarb topping:

  • 400g rhubarb, made into ribbons using a Y peeler

  • Zest and juice of 1/2 orange

  • 3 cups water

  • 1/3 cup sugars

• Method

  STEP 1.

  • Heat the oven to 180°C (350°F).

  • Place the nuts on a baking tray and bake for 5-10 minutes to lightly roast.

  • Using a food processor grind the nuts and oats to a crumb, leaving some a bit chunkier.

  • Combine in a bowl with the melted butter.

  • Line the bottom base of the cake tin with greaseproof paper and butter the sides of the cake tin to prevent sticking.

  • Press the crumb into the base of the cake tin and put in the fridge to chill whilst you work on the filling.

  STEP 2.

  • Using a large mixing bowl, add the cream cheese and sugar and mix on the lowest speed until smooth, making sure not to overwhip.

  • Add the eggs, one at a time. Then add the crème fraiche, vanilla and orange zest.

  STEP 3.

  • Turn the oven down to 160°.

  • Bring out the nutty base from the fridge and pour over the filling and spread evenly so the top is flat.

  • Bake slowly in the oven for 45-50 minutes. Once ready, to prevent cracking, turn the oven off and leave the cheesecake in the oven with the oven door slightly ajar to cool.

  STEP 4.

  • Heat the water, sugar and orange juice and zest In a large saucepan

  • Add the rhubarb ribbons to the water in batches so they don’t get tangled. Smaller ribbons will take around 30 seconds, thicker strips may take a minute.

  • Once ready, take them out and place on kitchen towel to dry.

  • Cut a piece of greaseproof paper that is slightly larger than your cake tin size and place on the kitchen side.

  • Line 1/2 the ribbons horizontally. Weaving the other 1/2 one by one vertically. Our technique is to use one hand to hold the new vertical ribbon and then use the other to lift up the horizontal ribbon. It sounds complex but after a few goes you get the flow. If you don’t want the hassle you can just use the horizontal ribbons like stripes without the weave.

  • Then gently flip over the greaseproof paper onto the cheesecake and trim the edges with kitchen scissors and its ready to serve.

• Benefits

  • A nut and oat base brings texture and depth, adding natural fibre and richness beneath the creamy filling.

  • Contains protein from nuts, oats and the cream cheese filling.

  • Hazelnuts and pecans contribute natural fats.

  • Rhubarb and orange provide vitamins K and C.