1/3 cup of sugar in which half a vanilla pod is mixed in
zest of half a lemon
1/3 cup of cream 35%
250 grams of cream cheese
30 grams of chopped white chocolate
*I prefer the La Liberté cream cheese than the Philadelphia one as it is more natural and I just prefer the taste but any cream cheese works.
1 1/3 cup of Oreo's crumble mixture
1 tablespoon of sugar
1/3 cup of melted butter
140 grams of rhubarb
2 tablespoons of sugar
300 grams of strawberries
juice of half a lemon
100 grams of sugar
OREO CRUST AND RHUBARB CHEESECAKE
Preheat the oven at 350F.
In a bowl mix together all the ingredients for the Oreo crust and place them in the bottom of your cheesecake mold. Cook for 8-10 minutes and then remove from the oven.
In a stand mixer, mix together all the ingredients for the cheesecake mixture until soft peaks form, pour the mixture into the cooled Oreo crust covered mold. Add chopped white chocolate pieces throughout the cheesecake.
Bake for 20-25 minutes.
Cut the rhubarb into the pieces the length of your mold. Mix in the sugar and place in the oven for 5 minutes maximum.
Once the cheesecake timer ends, add pieces of rhubarb on top of the cheesecake (the cheesecake will be puffed up but once it is cooled down it will flatten). Bake for an additional 5 minutes.
Let cool down completely and add edible flowers on top.
To serve, the cheesecake being light in flavor, we judged that it was best served with a fruit coulis. Keep in mind, this could work with pretty much any berry of your liking.
In a pot on low heat, melt the sugar, strawberries and lemon juice.
Let mixture thicken for about 15 minutes.
June 22, 2020
A Foodie since forever, follow me on my journey to find the best restaurants & coffee shops around the world and in my hometown Montreal.
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