Rhubarb and strawberry mousse cheesecake
It's time to start the rhubarb season with this beautiful rhubarb and strawberry no bake cheesecake :)
ingredients
for the cookie base:
160 g digestive biscuits
30 g melted unsalted butter
for the cheesecake:
300 g cream cheese
300 g whipping cream
1 pack concentrated strawberry jelly (available here)
100 g granulated sugar
100 g strawberry puree
for the rhubarb covering:
5-6 long rhubarb stalks
120 ml water
100 g granulated sugar
a 20 cm spring form pan, base greased with butter and lined with baking paper
instructions:
1. Crush the biscuits into pieces and add butter.
2. Using a hand blender or food processor, blend the biscuits and butter until their consistency resembles a wet sand.
3. Line a base of spring form pan with baking parchment and transfer the cookie base into a pan.
4. With your fingers, level out the cookie base evenly in the spring form pan.
5. Bake for 10 minutes in 170 C.
6. Set aside to cool down completely.
7. In a small bowl, microwave the concentrated jelly for 40 seconds and leave to cool down slightly.
8. In a medium bowl, beat together the cream cheese and sugar.
9. In a separate bowl, whip the cream until stiff.
10. Mix in a few tablespoons of the whipped cream into the jelly and whisk quickly until combined.
11. Gently fold in the cream cheese into whipped cream.
12. Carefully add the jelly, one tablespoon at a time and mix.
13. Finally add the strawberry puree, one tablespoon at a time, and mix gently.
14. Transfer to the spring form pan and place in a freezer for minimum 2-3 hours or until set.
15. To make the rhubarb coating, shave off thin ribbons of rhubarb with a vegetable peeler.
16. Bring water and sugar to boil and reduce the heat to simmer.
17. Drop the rhubarb ribbons into the syrup and simmer for 20 seconds.
18. Drain on a kitchen towel or baking paper.
19. Reserve the syrup.
20. Arrange the rhubarb ribbons on the cheesecake, starting from the top. Trim off the excess length with kitchen scissors. Repeat for the sides.
21. Brush the entire cake with the rhubarb syrup.
NOTES: Use only a very sharp knife to cut this cake.
If you can't find the jelly cubes you can try dissolving 1 pack of jelly powder in warm strawberry puree.
enjoy!