I am a night owl and I have a fierce midnight snack habit. I just can’t help it and besides, I quite like to indulge, especially in lockdown where comfort eating is an available pleasure. Life is tough and weird right now, we need these cheesecakes and all the other delicious things. Please don’t feel bad about eating. Ever.
They are as quick as throwing together an open sandwich (if you have some cooked rhubarb roasted in your fridge as I suggested you should in yesterdays post!). Even if not, it cooks quickly. The cheesecake topping is a combination of cream cheese, whipped cream, honey and rosewater. You can stir your cooked rhubarb through, or you can put it on top, like I did.
It’s instant! And it is so satisfying.
Once your cheesecake topping is ready, grab your plain biscuit of choice, for me here it is a digestive. Add as much topping as the biscuit will take without going all over your clothes as you try to eat it. This may take a few attempts! This recipe is a treasure if you are a cheesecake fan and prone to a quick fix. Let’s face it, in Lockdown, I think we all are.
If you don’t like or don’t have rosewater, orange blossom water is gorgeous here too. Or some freshly zested lemon and a squeeze of lemon juice, lime is even better. A sprinkle of chopped pistachios finishes these nicely if you want to make them fancier. Maple syrup makes a lovely substitute for honey. It is never wrong to put maple syrup in anything. If you are having a bad morning, I suggest you have your coffee with maple syrup and thick cream. Good, isn’t it? No one can take that 5 minutes of satisfaction from you.
If you are making these for one or two and don’t want to completely over indulge, hold fire! I will share my recipe for my Rhubarb Cheesecake Pavlova soon. Yes! Rhubarb. Cheesecake. PAVLOVA! Yes, it is as good as it sounds too.
Back to these vehicles of calm and pleasure. Another of my recipes from The Cooking and Cocktail Show. Next up: some easy speedy and gorgeous tapas!
- 200g rhubarb
- 25g golden caster sugar
- 250ml double cream
- 200g cream cheese
- 1 tbsp honey
- 1 tbsp rosewater
- 16 digestive biscuits or plain biscuit of your choice
- Optional garnishes: chopped pistachios, toasted flaked almonds, fresh rose petals
Whip the cream until stiff and stir through the cream cheese, honey and rosewater until well combined. Taste and adjust the honey if you like it sweeter. The rosewater should be fine, but it depends on the brand you use so check that too. Be careful not to add too much or your cheesecakes might taste overwhelming. The rose flavour should be present but subtle. Put the mixture in the fridge for an hour to stiffen up.
How you approach the rhubarb depends on when you start planing these. I like to roast the rhubarb in advance by letting it cook gently in the oven as the oven cools down overnight. Preheat the oven to 200C. Put the rhubarb in a lightly greased oven tray in a single layer and sprinkle the sugar over. Put the rhubarb in your oven and immediately turn the oven off. Don't open the door until the next morning or several hours later if during the day. Your rhubarb roasted this way will have perfect shape. If you are making these last minute put them in the oven in the same way but at 180C for 10 minutes. The rhubarb is likely to fall apart this way, so you might want to stir it through the rhubarb mixture.
Prepare the mini cheesecakes just before you eat or serve them or the biscuit will get soggy. Spoon the cheesecake topping mixture on to each biscuit, spooning as much as the biscuit will hold comfortably. Place some rhubarb on top. If there are any rhubarb roasting juices in the tray you can spoon a little on top. Add optional garnishes if using and serve/eat immediately.