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Cointreau and rhubarb cheesecake

Published on April 2, 2015
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Rhubarb cheesecake

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

Method

  1. 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.
  2. 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.
  3. In a third bowl whip the cream to soft peaks. Drain the water from the gelatine and warm gently until it melts.
  4. 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.
  5. Cut the rhubarb into small chunks, add the sugar and orange juice and put in a moderate oven until soft.
  6. 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

01803 864069

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