Rhubarb and Raspberry Cheesecake

Name: Thermomix recipe: Rhubarb and Raspberry Cheesecake
Prep time: 10 min
Cook time: 1 h 20 min
Ingredients: 1 Batch Basic Shortbread Base; 500 Grams fresh rhubarb stalks,chopped; 5 Tablespoons raw sugar; 250 Grams frozen raspberries; 100 Grams raw caster sugar; 500 Grams cream cheese; 3 large eggs; 150 Grams sour cream; 2 Teaspoons vanilla bean paste

Serves 10 Prep Time 10 minutes Cook Time 1 hours 20 minutes Rated: Print

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.

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!