This cheesecake is not that sweet. Can you believe it? But very desserty, of course. Just yum, and you could sub out any fruit of your choosing.
It is a bit impressive as well and make sure you serve with the extra roasted fruit on the side, because one can really never have too much rhubarb and raspberry compote.
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Need
- 1 Batch Basic Shortbread Base Recipe
- 500 Grams fresh rhubarb stalks,chopped
- 5 Tablespoons raw sugar
- 250 Grams frozen raspberries
- 100 Grams raw caster sugar BUY
- 500 Grams cream cheese
- 3 large eggs
- 150 Grams sour cream
- 2 Teaspoons vanilla bean paste BUY
Do
- 1
Preheat oven to 160°C.
- 2
Place the rhubarb with raw sugar into a small roasting tin, and roast in a 160°C oven for 30 minutes until fragrant and juicy. Toss with the frozen raspberries immediately and set aside.
- 3
Butter and line a 10 inch springform pan and set aside.
- 4
Make the base and press into the prepared tin, making sure it is pressed down firmly.
- 5
Bake the base for 15 minutes until fragrant.
- 6
Without cleaning Thermomix bowl, blend all filling ingredients except fruit until smooth and creamy.
- 7
Pour the mixture into the base to almost the very top.
- 8
Gently put fruit on top of cheese filling and try to distribute evenly throughout cake, marbling as you drizzle juice into it.
- 9
Bake in oven for around 50 minutes or until middle is set when you shake it. Leave in the oven until almost cooled with the door slightly ajar.
- 10
Chill completely.
- 11
Spread the top with whipped or double cream and then top with more of the stewed fruit to serve.
