RHUBARB & GINGERNUT CHEESECAKE
What could be more cheerful than this vivid pink no-bake cheesecake? Rhubarb and ginger are merry bedfellows and make a stunning springtime dessert
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
- Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it's packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
- To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
- Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
- Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.
Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
COCONUT CHEESECAKE & RHUBARB COMPOTE
I took my daughter's love of cheesecake plus my mom's love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. -Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 16 servings (3-1/2 cups compote).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up sides of prepared pan., For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. , In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled., Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired.
Nutrition Facts : Calories 589 calories, Fat 38g fat (23g saturated fat), Cholesterol 159mg cholesterol, Sodium 434mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
STILTON CHEESECAKE
A grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully. Note: Cooking time does not include cooling time.
Provided by CookRachacha
Categories Cheesecake
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven at 325 degrees F.
- Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan.
- Crumble Stilton into a bowl.
- Add cream cheese and sugar, then beat with an electric mixer until well blended.
- Beat in eggs, one at a time until smooth and creamy.
- Add vanilla.
- Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
- Pour cheese mixture over crust.
- Bake in oven for 1 hour, or until firm.
- Turn off heat and let cake cool in oven for 1 hour.
- Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight.
- Loosen cake from spring-form side with a narrow knife and remove side when ready to serve.
- (This cheese cake freezes well).
Nutrition Facts : Calories 594.5, Fat 41.5, SaturatedFat 24.6, Cholesterol 183.2, Sodium 810.8, Carbohydrate 40.9, Fiber 0.7, Sugar 18.7, Protein 15.6
STILTON CHEESECAKE WITH RHUBARB COMPOTE
Provided by Michael Noble
Categories Cake Mixer Cheese Fruit Dessert Bake Blue Cheese Cream Cheese Spice Port Spring Chill Rhubarb Shavuot Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Make shortbread crust:
- Preheat oven to 350°F.
- Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
- Reduce temperature to 300°F.
- Make filling:
- Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
- Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1‚ hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
- Make compote while cake is cooling:
- Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
- Make optional caramel topping:
- Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.
CRAB WITH STILTON CHEESE
This is a very different yet wonderful way to serve crab. Everyone I have ever served it to was pleasantly surprised. Living in the NW we love our crab. You can use blue cheese instead, if you can't locate Stilton.
Provided by MICHELLE LONG
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
- Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
- Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 4.8 g, Cholesterol 57.7 mg, Fat 10.5 g, Fiber 0.5 g, Protein 13.5 g, SaturatedFat 6.4 g, Sodium 397.9 mg, Sugar 3.1 g
RHUBARB-TOPPED CHEESECAKE
No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat. &mdashRuth Eisenreich, Catonsville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon zest and juice. Pour filling over crust. , Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. , In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.
Nutrition Facts : Calories 259 calories, Fat 7g fat, Cholesterol 14mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate, Fiber 8g protein.
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MINI BURNT CHEESECAKES WITH RHUBARB COMPOTE RECIPE
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 5 minsCategory Cheesecake RecipesCalories 505 per serving
- Heat the oven to 220°C/200°C fan/gas 6. Put the rhubarb in a roasting tin with the zest and juice of 1 orange and the 2 tbsp demerara. Roast for 8 minutes, then cool. Cut the remaining orange into segments over a bowl to catch any juice. Add the segments to the juice, then add the cooled rhubarb and its syrupy juice. Chill.
- In a large mixing bowl, beat together the cream cheese and sugar, then beat in the eggs one at a time, followed by the double cream. Finally, beat in the flour.
- Pour the mixture into the tins, then bake for 35 minutes, or until just set with a wobble when you touch the top.
- Leave to cool in the tin for 5 minutes, then unmould and serve warm. Or cool completely, chill for 4 hours and serve at room temperature. Top with the rhubarb, orange segments and any juices to serve.
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