Waterside Bistro’s chef-patron Matt Buzzo shares his boozy cheesecake recipe
Makes 10 individual, or one 26cm tin
You will need
- Digestive biscuits 300g
- Butter 150g
- Cinnamon 1 pinch
- Demerara sugar 1 tbsp
- Cream cheese 600g
- Double cream 300ml
- Icing sugar 100g
- Vanilla pod 1
- Lemon and orange ½ each, zest of
- Cointreau 150ml
- Gelatine 2 leaves
- Rhubarb few sticks
- Sugar spoonful
- Orange juice splash of
- Crumble the biscuits roughly, then melt the butter and mix with the sugar, cinnamon and biscuit mixture. Spread into the base of a prepared 26cm tin and firm well. Put in the fridge to chill.
- Put the gelatine leaves in a bowl with cold water and leave to soften. In another bowl beat the cream cheese with the zest, icing sugar, Cointreau and the seeds from the vanilla pod.
- In a third bowl whip the cream to soft peaks. Drain the water from the gelatine and warm gently until it melts.
- Fold the cream into the cream cheese and mix until smooth, then add the gelatine and mix again. Spread onto the base and refrigerate overnight.
- Cut the rhubarb into small chunks, add the sugar and orange juice and put in a moderate oven until soft.
- Remove the cheesecake from the tin with a kitchen blow torch or steam from a kettle and serve with baked rhubarb.
Chef’s tip: ‘Rhubarb’s affinity with orange and a recent trip to the Cointreau distillery in my wife Delphine’s home town of Angers in France made me think of pairing the two in a cheesecake,’ says Matt.
Symons Passage, The Plains, Totnes, Devon, TQ9 5YS