Rhubarb cheesecake with white chocolate crumble
Serves: 4
![Rhubarb cheesecake with white chocolate crumble](/uploads/media/720x770/07/16147-rhubarb_cheesecake.jpg?v=1-0)
Recipe photograph by Stuart West
Rhubarb cheesecake with white chocolate crumble
Recipe by Ben Waugh
The little hit of confit lemon hiding under the creamy cheesecake mix adds a welcome touch of tartness to this decadent dessert
Serves: 4
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Nutritional information (per serving)
Calories
795Kcal
Fat
55gr
Saturates
32gr
Carbs
66gr
Sugars
59gr
Fibre
3gr
Protein
9gr
Salt
0.7gr
![Ben Waugh](/uploads/media/100x100/03/16253-CHEF-BEN-WAUGH.jpg?v=1-0)
Ben Waugh
With three smart restaurants across London, Bancone has earned itself a reputation as one of the places to go for top-notch modern pasta in the capital. Executive head chef Ben Waugh oversees the menus with a focus on quality ingredients executed with style and simplicity
See more of Ben Waugh’s recipes
![Ben Waugh](/uploads/media/100x100/03/16253-CHEF-BEN-WAUGH.jpg?v=1-0)
Ben Waugh
With three smart restaurants across London, Bancone has earned itself a reputation as one of the places to go for top-notch modern pasta in the capital. Executive head chef Ben Waugh oversees the menus with a focus on quality ingredients executed with style and simplicity
See more of Ben Waugh’s recipes
Ingredients
For the cheesecake mix
- 60g icing sugar, sifted
- 200g double cream
- 1 vanilla pod, seeds scraped
- 45g mascarpone
- 200g full-fat cream cheese
For the crumble
- 75g oaty biscuits (such as Hobnobs)
- 40g crunchy amaretti biscuits
- 75g white chocolate, chopped
For the confit lemon
- 1 lemon
- 60g caster or granulated sugar
For the poached rhubarb
- 200g trimmed rhubarb, preferably slender stalks
- 20ml grenadine syrup
- 10g caster or granulated sugar
Step by step
- For the cheesecake mix, put the icing sugar, cream and vanilla pod seeds in a bowl and whisk to soft peaks. In a separate bowl, mix the mascarpone and cream cheese together. Fold the cream through the cream cheese mixture, transfer to a piping bag and chill until needed.
- For the crumble, crush both types of biscuit to small crumbs. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the water doesn’t touch the base of the bowl. Once melted, stir in the biscuit crumbs then spread out on a lined tray. Store in the freezer until hard, then crumble into pieces.
- For the confit lemon, cut the lemon into pieces, keeping the skin on but removing the central pithy heart and any seeds. Put the sugar in a pan with 100g water and heat gently to dissolve. Add the lemon and cook on a medium heat for 20-25 minutes until the lemon is soft. Remove the lemon pieces from the syrup, keeping the liquid. Shred the soft lemon and add back into the syrup to make a marmalade consistency.
- Cut the rhubarb into 7cm lengths then place in a pan with the grenadine syrup and the sugar. Heat gently until the sugar has dissolved and then poach for 3-4 minutes until soft. Set aside to cool in the syrup.
- To serve, put some of the confit lemon in the middle of four shallow dishes. Pipe on the cheesecake mix in a swirl and use a spoon to make an indent in the middle. Top with the poached rhubarb and then scatter over the white chocolate crumble.