Wednesday, 23 July 2014

Rhubarb and Redcurrant Cheesecake


Hi everyone. Apologies for the long silence on my blog. I've been away on holidays and had family visiting. It's been a hectic few weeks and I've not had a chance to bake at all. Plus the weather has been so hot, it's really hard to motivate myself to get in the kitchen. Turning the oven on makes the kitchen feel like an oven! However, I couldn't miss making an AlphaBake entry particularly as I am hosting this month.

This is a really quick no bake recipe and perfect for the hot summer weather. The inspiration is from the Opies website which I adapted slightly to suit my requirements. Opies sent me a lovely selection of goodies to review which includes this Rhubarb & Redcurrant compote. It has a tart taste of rhubarb and is a gorgeous deep red colour. It worked really well in a cheesecake as it complemented the sweet, soft cheese and crunchy biscuit base. 

As mentioned, I am entering this to AlphaBakes which I am hosting this month. My co host is Caroline from Caroline Makes. The letter this month is R for Rhubarb and Redcurrant. 


As rhubarb is currently in season, I'm also sending it to Simple and in Season guest hosted by Sally from My Custard Pie this month for Ren.


Four Seasons Food goes Al Fresco this month and this cheesecake is perfect for an outdoor party or picnic. It's really quick and easy to throw together and will definitely be a cooling and refreshing dessert for everyone. This lovely challenge is hosted by Louisa fromEat Your Veg and Anneli from Delicieux


Finally to a new challenge this month called The Vegetable Palette hosted by Shaheen from A2K - A Seasonal Veg Table. This month's challenge is Summer Reds which is perfect for rhubarb and redcurrants.





 




Recipe adapted from Opies website

16 digestive biscuits, crushed
50g butter, melted
250g mascarpone cheese
200g cream cheese
50g icing sugar
1 x 400g jar of Rhubarb and redcurrant compote


  • Blitz the digestive biscuits in a food processor or place in a seal bag and bash it with a rolling pin.
  • Melt the butter in a small pan or in the microwave.
  • Pour melted butter into the biscuit mixture and mix. 
  • Place a layer of the biscuit on serving dish and place in the fridge to set.
  • Place the mascarpone cheese and cream cheese in a large bowl.
  • Sift over the icing sugar and mix well.
  • Spoon the sweetened cheese mixture on top of the biscuit base.
  • Pour over a jar of rhubarb & redcurrant compote.
  • Chill before serving. 
Disclaimer: I was sent a jar of Rhubarb & Redcurrant compote from Opies for review purposes. A positive review was not required and all opinions expressed are my own. This is not a paid post. 

15 comments:

  1. Thank you Ros. Looks really good, so pleased that you have shared it with VegetablePalette challenge. I love it, a delicious dessert that can be made in moments, providing you have all the ingredients at home. And yes, welcome back to bloggy world after you holiday break.

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    1. I'm so glad I could join in with the Vegetable Palette :)

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  2. This sounds delicious and although I've never eaten rhubarb before, this compote sounds like a good initiation. Welcome back too by the way!

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    1. Thanks! I'm not a huge fan of rhubarb but this is quite tasty as it;s cooked into a compote.

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  3. Yum, I love cheesecake, it's one of my favourite desserts, and this one looks delicious

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    1. Thanks! I love cheesecake too especially in the summer.

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  4. Gorgeous!! Love those layers. The taste if summer in my opinion! I totally forgot to enter my raspberry Mojito into AlphaBakes this month. I shall go back now and re-submit!!

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    1. Definitely the taste of summer :) Thanks for the raspberry mojito - yum!

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  5. Any sort of trifle floats my boat! Yum!!!

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  6. I love this cheescake look amazingh!!

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  7. Rhubarb is one of my favourite ingredients and I love it paired with cheesecake. Love your presentation too in trifle bowl!

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    1. I've made a few cheesecakes now in my trifle bowl and it works really well.

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  8. Thank you so much for entering Simple and in Season with this simple and delicious recipe. The round up is now published

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