Rhubarb And Vanilla Cheesecake

This cheesecake is one of the prettiest cake I ever made. Not just looking pretty it's also tastes delicious. 

Ingredients:

• 220g Hobnob biscuits
• 75g melted butter
• 200g rhubard
• 2 x 50g caster sugar
• 225g cream cheese
• 250g mascarpone cheese
• 2 tsp vanilla extract
• 1 packet or 4 leaves of gelatin
• 1 cup boiling water

To decorate:

• 1 cup water
• 50g castor sugar
• 250g/6 long rhubarb sticks 

Method:

For the cake: Blitz the Hobnob and melted butter in a food processor until they resemble wet sand. Press down the mix with a spatula in 6 inch spring release. Cake tin lined with greaseproof paper. Refrigerate.

Peel 200g of the rhubarb and place in a saucepan with 50g castor sugar over a low heat until it has become a piree. Allow to cool.

In a mixer, whip the cream cheese, mascarpone and vanilla. 

Take a cup of boiling water and add the sugar and gelatin to it. Let it stand for 5 minutes stirring now and then.

Add the rhubarb puree to the cream cheese mix and then pour in the dissolved sugar gelatin mix. Whip till well combined and then pour onto the crust. Cover and refrigerate for at least 2 hours.

For the rhubarb topping: Using a peeler,slice long strips of washed rhubarb (including the skin to add colour). In a small saucepan add water and the remaining 50g sugar and bring to boil, then reduce to a simmer.

Lay out paper towel the length of the rhubarb strips. Add the strips of rhubarb a few at a time and cook for 20-30 seconds in the liquid.

Remove them from the liquid and lay them flat on the paper towel to cool. 

Once you have enough to cover your cake, take your cake out the tin and peel the lining paper off.

To decorate: Take the ribbons of cooked and cooled rhubarb and lie then over the surface of the cake ( You can do this randomly or in an ombre or strips, whatever you like best).

Then using scissors, cut the edges so you have a round edge that comes to the very edge of the top of the cake. Take the remaining rhubard and wrap them around the sides. Over lap them until the whole cake is covered.

Using a brush with the rhubarb cooking liquid, brush the whole cake, this will help it to stick and gives you a smooth glossy surface.