Active time: 35 min. Total time: 12 hours, including 8 hours chilling
Yield: Serves 12 (serving size: 1 slice)
Our Rhubarb Cheesecake is a crowd-pleaser for a reason: The filling is super creamy and maintains the perfect balance of sweet and tangy, while the crust is crunchy and keeps its structure. When baking the cheesecake in a water bath, make sure the water remains at least halfway up the springform pan to prevent cracks and sinking. Jules Destrooper cookies can be hard to find, so you can substitute with 2 ¼ cups of Graham cracker crumbs or another crunchy cookie. If you can’t find fresh rhubarb for the compote, using frozen rhubarb is fine.
- Cooking spray
- 3(3.5-oz) pkg. butter almond cookies (such as Jules Destrooper Almond Thins)
- 5 tablespoons salted butter, melted
- 2 tablespoons granulated sugar
- 5(8-oz.) pkg. cream cheese, softened
- 1 3/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 5large eggs
- 2large egg yolks
- 1 tablespoon grated lemon zest plus 1/4 cup fresh juice (from 1 large lemon)
- 1 teaspoon vanilla extract
- 2 cups cubed (1/4- to 1/2-in.) rhubarb (from about 3/4 lb. rhubarb)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice (from 1 lemon)
How to Make It
Prepare the Crust: Preheat oven to 325°F. Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with heavy-duty aluminum foil. Pulse cookies, butter, and sugar in a food processor until finely crumbled, about 15 pulses. Press cookie mixture evenly in bottom and 1 inch up sides of springform pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer on medium speed, using the paddle attachment, until creamy, 1 to 2 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add eggs, 1 at a time, beating after each addition. Add egg yolks, 1 at a time, beating after each addition. Beat in zest, juice, and vanilla on low speed just until combined. Pour into prepared pan (it will be full); place in a roasting pan filled with enough water to reach halfway up the springform pan.
Bake in preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 15 minutes. Transfer to a wire rack; cool completely, 2 hours. Cover with aluminum foil; chill 8 to 12 hours. Run a knife around outer edge; remove sides of pan.
Prepare the Compote: Stir together rhubarb, sugar, and lemon juice in a small saucepan; let stand, stirring often, until rhubarb releases some liquid, about 10 minutes. Bring rhubarb mixture to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain and a syrupy sauce forms, about 10 minutes. Remove from heat, and let cool completely, about 30 minutes. Cover and chill until ready to use. Top Cheesecake with chilled Compote, leaving a 1-inch edge around top.
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