Rhubarb Summer Cheesecake with Vanilla Bean

We all know how well rhubarb and vanilla go along, don’t we? So classic. I made this Vanilla Bean Polenta Cake with Rhubarb not too long ago and I just absolutely loved it. This time, I went for cheesecake. Instead of my usual graham cracker crust, I used vanilla wafers. Yep, vanilla wafers and butter topped with vanilla bean and rhubarb cheesecake! Let me tell you: DIVINE. The topping of this cake is so pretty I just can’t get over it, I lined very thin rhubarb slices and covered them with gelatine, which creates this beautiful watercolor effect and makes this cake very elegant looking. And, it is even gluten-free!

If you’re into real food, you’ll appreciate the realness of Challenge’s Cream Cheese… made just how cream cheese used to be made: with real cream, no preservatives. Challenge’s cream cheese is made with the freshest cream from those happy cows in California. For more than 100 years Challenge has been churning out high quality butter and now it’s put that same dedication to cream cheese. Keep an eye out for it in your local grocery store (it’s the package with the elk on it) and give it a try.

Rhubarb Summer Cheesecake with Vanilla Bean

 

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Prep time

40 mins

Cook time

4 hours

Total time

4 hours 40 mins

 

Author: Melina Thompson

Serves: 8

INGREDIENTS

• FOR THE CRUST:
• 2 cups vanilla wafers
• 1 stick butter
• FOR THE FILLING:
• 2 packs Challenge Neufchâtel Cheese (1/3 fat reduced cream cheese)
• 4 small sticks rhubarb
• 1 cup sugar
• 1 vanilla bean
• 1 envelope gelatine
• 1 cup water
• FOR THE TOPPING:
• ½ stick rhubarb
• ½ envelope gelatine
• 1 tablespoon sugar

INSTRUCTIONS

1. Grind the vanilla wafers in a food processor and mix with melted butter. Place in a 6 inch cheese cake pan and firmly press the crumbs down to make a flat cake bottom, using a pie or coffee tamper.
2. Peel and cut 4 sticks of rhubarb into small pieces. Place the rhubarb and ½ cup of sugar in a saucepan, heat on medium heat until rhubarb softens and slowly bring to a boil. Puree the rhubarb and set aside to let it cool down.
3. In your electric mixer with the paddle attachment, beat the cream cheese and the seeds of the vanilla bean.
4. Bring 1 cup of water to a boil in the microwave.
5. Mix the gelatine and ½ cup of sugar and pour the boiling water over it. Let stand for 5 minutes, stirring occasionally.
6. With your mixer on low speed, add the rhubarb puree and the gelatine mix to the cream cheese and mix until well combined.
7. Pour the filling on top of the crust and place in the refrigerator for 2 hours.
8. TO MAKE THE TOPPING: Peel the remaining ½ stick of rhubarb and cut in thin (2-3mm) slices, lengthwise.
9. Bring 1.5 cups water to a boil in a small sauce pan and prepare an ice bath.
10. Place the rhubarb slices in boiling water for about 30 seconds.
11. Quickly remove the rhubarb (not longer than 30 seconds) and immediately put them into the ice bath to cool down, remove. Keep the rhubarb water!
12. Line the rhubarb slices next to each other on a cutting board and, using a 6 inch round cutter if possible, cut the rhubarb to fit the top of your cake (you can use a stencil and knife instead).
13. Once the cheesecake is set, place the rhubarb slices on top of your cake.
14. Bring ¼ cup of the rhubarb water to a boil in the microwave.
15. Mix the gelatine and sugar an pour the boiling water over it. Let stand for 5 minutes, stirring occasionally.
16. Pour the gelatine over the top of your cake and refrigerate for another 2 hours.

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