Rhubarb ripple cheesecake

Ive been playing with the idea of a rhubarb cheesecake for a few years now, and finally settled for this simple rhubarb ripple cheesecake (or should I call it "Marbled rhubarb cheesecake"?). I use the base from my lingonberry cheesecake (but feel free to use the regular Digestive-base), the filling from my Manhattan cheesecake and a simple addition of poached rhubarb (with some candied ginger added for a zing). We loved it. The creamy simple cheese filling, the tart rhubarb and moreish base work together like a dream..

Rhubarb ripple cheesecake
(Siiruviiruline rabarbri-toorjuustukook)
Serves 8


Beautiful poached rhubarb

Base:
100 g unsalted butter, softened
85 g caster sugar (about 100 ml)
1 large egg
180 g plain flour (300 ml)
0.5 tsp baking powder
a pinch of salt

Poached rhubarb:
250 to 300 g slender pink rhubarb stalks
2 Tbsp demerara sugar
3 Tbsp candied ginger pieces

Cream cheese topping:
600 g full-fat cream cheese, softened
125 g caster sugar (150 ml)
3 large eggs
1 tsp vanilla sugar or extract

First, poach the rhubarb. Wash the rhubarb stalks and cut into 1 cm chunks (I never peel the young rhubarb stalks, as the colour is mostly in the skin). Place into a small saucepan with sugar and 2 Tbsp of water. Simmer on a medium heat for 5-10 minutes, until rhubarb is completely soft. Stir in the candied ginger and put aside.

For the base, cream the butter and sugar. Add eggs, one at a time, thoroughly beating each time. Add the dry ingredients and stir until combined. Press the mixture onto the base and sides of a 26 cm springform tin lined with parchment paper. Place into the fridge to wait while you prepare the cheesecake mixture.

For the cheesecake topping, mix all ingredients thoroughly (you may use a whisk for a fluffier result).

To assemble the cake, pour the cream cheese mixture over the cake base. Spoon the rhubarb mixture here and there over the top, then use a knife to stir the rhubarb mixture into the cheese mixture, to get a marbled effect.

Bake in a preheated 180 C oven for 40-45 minutes, until the filling is set and the cake base cooked.

Remove from the oven and let cool completely before serving.