As part of a special series, Bitten friend and guest writer Hannah Bond is sharing some brilliant seasonal recipes with us.
Hannah is a graduate of Leiths, freelance chef, and cookery teacher living in Oxford. If she’s not eating or cooking food she’s probably either talking, writing, or thinking about it. Check out her ramblings, recipes and product reviews over on her blog A Bond Girl’s Food Diary.
This Month: Orange and Rhubarb Cheesecake
Here is an antidote to the grey days, the rainy days, the days when Spring is a misty, half-forgotten memory and you can’t remember the last time you went out without a coat. Yes, the winter is dragging on a bit, but that’s all the more reason to make yourself a sunshine-y treat, even if you’re doing it with February ingredients. Rhubarb and oranges are both plentiful right now, and they’re an ideal match in this creamy cheesecake. The vibrant pinks and oranges will cheer up any gloomy day, and this crowd-pleasing dessert is sure to put a smile on your face.
2tbsp caster sugar
250g ginger biscuits (or biscuits of your choice – digestives and oat biscuits also work well)
100g butter, melted
600g full-fat cream cheese
zest of 3 oranges – use the segments for the decoration
125g icing sugar
150ml double cream
- Heat your oven to 220C/ 200C fan/ gas 5. Trim your rhubarb, and cut it into roughly 3cm chunks. Toss the rhubarb in the 2 tbsp caster sugar. Roast for 10-15 minutes, or until the rhubarb is soft but not collapsing. I then ran over it with a blowtorch for extra char, but that’s obviously totally not necessary – I realise most people don’t have a kitchen blowtorch! Leave it to cool.
- Line a 23cm springform tin. Gently melt your butter, if you haven’t already. Blitz your biscuits to rubble in a food processor, or pop them in a bag and bash them for some stress-busting fun. Mix the biscuits and the melted butter together, then press them into your tin as evenly as possible. Chill while you make the filling.
- In a large bowl or stand mixer, blend the cream cheese, orange zest, and icing sugar until smooth. Add the cream and beat until the mixture has thickened a little. Gently fold in half your roasted rhubarb, saving the rest for decoration. Spread the filling evenly over the base and chill until set, six hours or overnight.
- Finish the cheesecake with segments of the zested oranges and the remaining rhubarb.