White chocolate cheesecake with rhubarb compote

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Good Food

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1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
2. Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
3. Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
4. For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.

Faritrade chocolate

We used Divine white chocolate made by The Day Chocolate Company, using the best quality Fairtrade cocoa beans from the Kuapa Kokoo cooperative in Ghana. It is stocked in Waitrose and health and wholefood shops.

Per serving

850 kcalories, protein 11g, carbohydrate 67g, fat 61 g, saturated fat 35g, fibre 1g, salt 1.3 g

Latest comments and suggestions

• JE RECIPES

  06 November 2007

  JE RECIPES rated this recipe

  

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• Kadri

  09 November 2007

  Kadri rated and commented on this recipe

  

  Hi, Maybe it was a bit sweet, but we all loved it! Very delicious.

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• BB+BuB

  13 November 2007

  BB+BuB rated and commented on this recipe

  

  I love this cheesecake and so did my family! I made it without the rhubarb and it was still delicious.

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• hippofood

  13 November 2007

  hippofood commented on this recipe

  Excellent recipe, loved by all who tasted it. I tend to make half quantity as it is so rich. The rhubarb is perfect with it.

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• hippofood

  13 November 2007

  hippofood rated this recipe

  

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• Robinson Towers

  22 December 2007

  Robinson Towers rated and commented on this recipe

  

  I found this too sweet, although saying that it didn't last long !

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• Jen

  26 February 2008

  Jen commented on this recipe

  I made this for the first time last mothers day with a trial run for work to try and it was gone in seconds! I also did it without the rhubarb but put fresh raspberries with it instead. Seriously delicious just don't leave it lying around for greedy little piggies to eat all in one go! :)

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• Midget Gems

  29 April 2008

  Midget Gems commented on this recipe

  Absolutely amazing!! I don't like desserts but loved this as did everyone else and was gone in seconds!!

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• tlbloxham

  08 December 2008

  tlbloxham commented on this recipe

  does anyone know to what stage this recipe can be frozen at, trying to get ahead fro christmas and would love to know.

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Ingredients

• 200g oatcake biscuits
• 85g butter melted
• 450g white chocolate
• 284ml pot double cream
• 400g full fat soft cheese , such as Philadelphia
• 4 eggs
• 1 tsp vanilla essence

FOR THE RHUBARB COMPOTE

• 600g rhubarb (trimmed weight), cut into 2.5cm chunks
• 250g golden caster sugar
• ½ vanilla pod , split in half lengthways
• 100ml orange blossom muscat dessert wine (we used Brown Brothers)

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Difficulty and servings

Serves 10 - 12

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 40 mins

Vegetarian

Ingredients

• 200g oatcake biscuits
• 85g butter melted
• 450g white chocolate
• 284ml pot double cream
• 400g full fat soft cheese , such as Philadelphia
• 4 eggs
• 1 tsp vanilla essence

FOR THE RHUBARB COMPOTE

• 600g rhubarb (trimmed weight), cut into 2.5cm chunks
• 250g golden caster sugar
• ½ vanilla pod , split in half lengthways
• 100ml orange blossom muscat dessert wine (we used Brown Brothers)

Per serving

850 kcalories, protein 11g, carbohydrate 67g, fat 61 g, saturated fat 35g, fibre 1g, salt 1.3 g

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