A trip to our local growers market heralded an early yield of freshly harvested rhubarb. The trans-seasonal temperature ranging from lingering cold winter days to warm spring days is the perfect setting to cooking a pot of rhubarb; to be enjoyed hot or cold in a crumble or stewed with some custard or yoghurt.
Although this dessert isn’t the healthiest of Cheesecakes, my focus was to use the stewed rhubarb in a slightly different way and swirl the luscious and translucent red hues throughout the ricotta cake. Sometimes, life requires just that little bit of decadence!
Freshly stewed Rhubarb is the star ingredient in this baked Ricotta Cheesecake.
Ingredients 1kg Ricotta
1 Cup Caster Sugar
½ Cup Cream
1 Bunch Rhubarb
Juice of 1 Orange
2 Tablespoons Rice Malt Syrup
Natural Greek Yoghurt and Fresh Blueberries to Garnish
Trim the rhubarb and cut into small pieces.
Combine the chopped rhubarb, orange juice, zest and rice malt syrup into a small saucepan.
Bring the rhubarb mixture to the boil and reduce heat then simmer until the rhubarb is cooked and resembles a puree. Set aside to cool.
Lightly grease a spring-form cake tin with olive oil.
Place the ricotta, sugar, cream, eggs and lemon zest in a food processor and process until smooth.
Chop the Rhubarb and stew in orange juice, orange zest and rice malt syrup; then process the ricotta, sugar, cream, eggs and lemon zest until smooth.
Pour half the ricotta mixture into the greased cake tin. Then pour 1/3 of the rhubarb mixture on top of the ricotta. Using a fork, lightly swirl the rhubarb through the ricotta.
Reserve a small amount of the ricotta mix to garnish the cake.
Pour the remainder of the ricotta into the cake tin followed by another 1/3 of the rhubarb mixture (reserve a little of the rhubarb puree as a garnish). Once again swirl the rhubarb through the ricotta.
Pre-heat an oven to 180°C.
Place the ricotta cake into the oven and bake for approximately 60-minutes until the cake has set and has turned a golden colour.
Layer a greased cake tin with the ricotta mixture then swirl a layer of the Rhubarb puree throughout the ricotta; repeat the process then bake for 60-minutes.
Remove from the oven and cool.
Top the Ricotta Cake with some of the reserved rhubarb puree, a dollop of the ricotta mix and a dollop of plain Greek Yoghurt and some fresh blueberries.
Dress the Baked Ricotta Cake with some Rhubarb puree, a dollop of the Ricotta mix and some Greek Yoghurt and fresh blueberries.