On the bright side, you will love these Mini Cheesecakes with Rhubarb Compote. Especially now that Easter is at our door ! It is a sensational recipe with a totally spring taste, thanks to the Rhubarb !
First, here is the list of the different ingredients you will need to prepare these Cheesecakes with Rhubarb Compote that serves 6
- 2 x 280 g packs cream cheese ( I used Philadelphia)
- 100 g caster sugar
- 2 large free-range eggs
- 150 ml double cream
- 1 Tbsp cornstarch
- 6 Shortbread Cookies (Astuce / tips)
For the compote :
- 400 g Rhubarb, cut into 5 cm chunks
- 2 Tbsp demerara sugar
- 1 orange
Now, here are the different steps you will need to follow to make these Mini Cheesecakes with Rhubarb Compote with a 20 minutes preparation time and a 35 minutes oven time
Heat the oven to 180°C or 350°F. Put the rhubarb in a roasting pan with the zest and juice of the orange and the Demerara sugar. roast for 8 minutes, then cool and chill.
In a large mixing bowl, beat together the cream cheese and sugar then beat in the eggs one at a time, followed by the double cream. Finally, beat in the cornstarch.
You will need 6 individual rings set on a baking sheet, greased. Put your shortbread cookies on the bottom of your tins. Then, pour the mixture into the tins. Bake for 35 minutes or until just set with a wobble when you touch the top. Leave to cool in the tin completely.
Chill for 2 hours and serve topped with the rhubarb compote and any juices. It is just delicious !
