Petersham Nurseries’ baked cheesecake with vanilla poached rhubarb
 

 

A beautifully light, baked cheesecake served with poached rhubarb in a pink syrup. This recipe is from our original Richmond restaurant.

serves 12 people

for the cheesecake
1kg cream cheese
500ml organic double cream
350g caster sugar
60g strong flour
5 medium-sized eggs
1 vanilla pod, split and seeds removed — use just the seeds

for the rhubarb
150g caster sugar
1 vanilla pod, split and seeds removed — use just the seeds
300g of forced rhubarb, diced into 1cm cubes
Edible flowers (optional)

01 Blend all the ingredients for the cheesecake together with a stick blender until smooth. Line a 28cm spring-form tin with greaseproof paper, making sure the paper is at least 5cm high.

02 Pour the cheesecake mix into the tin, place in the oven and bake for 20 minutes at 200C (non-fan 220C). Then turn the oven down to 180C (non-fan 200C) and continue baking for 40 minutes. It should start to turn golden on the top.

03 Once cooked, allow to cool for a couple of hours before releasing from the tin. Cut into 12 slices — each should be the size of a perfect portion.

04 In a large pan bring the sugar, vanilla and 150ml water to a boil. Once boiled, pour the liquid over the rhubarb and leave to cool. There should be enough heat to cook the rhubarb perfectly. If the rhubarb is still too firm, bring back to the boil and then allow to cool. Be careful as rhubarb can overcook very quickly.

05 Dress each portion of cheesecake with a few spoonfuls of the poached rhubarb and syrup. A handful of edible flowers will really bring the dish to life.