No-cook Cheesecakes with Caramelised Rhubarb
Without doubt this is one of the easiest ways to produce some brilliant cheesecakes without any of the whisking or cooking and so on. You will have to partly freeze them to firm them up, but even that’s better than all the fiddle.
|450g curd cheese (Waitrose, Sainsbury’s or from deli counters)|
|4 good-quality stem ginger cookies|
|1 heaped tablespoon golden caster sugar|
|1 teaspoon vanilla extract (Ndali Fairtrade vanilla extract)|
|For the caramelised rhubarb:|
|450g ready-prepared fresh rhubarb, cut into small chunks|
|2 rounded tablespoons unrefined demerara sugar|
|Oven temperatures and Conversions|
|Click here for information|
4 ramekins each with a diameter of 7.5cm
Delia's How to Cheat at Cooking
The most essential ingredient here comes in the shape of 4 ramekins, each with
a diameter of 7.5cm.
All you do is pop a cookie into each one and, if it seems fractionally too big, trim it round the edges and place the spare crumbs on top.
Now combine the curd cheese, sugar and vanilla in a bowl, then spoon the mixture into the ramekins, cover each one with clingfilm and freeze for 45 minutes.
Meanwhile, pre-heat the grill to its highest setting for 10 minutes, line a grill pan with foil, scatter the chunks of rhubarb over it and sprinkle with the sugar. Grill the rhubarb about 10cm from the heat source for 10-15 minutes, turning once, until cooked through and caramelised.
To serve, slide a small palette knife all round the edge of each ramekin, turn out on to serving plates, invert, then spoon the rhubarb on top. The cheesecakes will still be slightly frozen but that’s how they should be.
You can make these up to 8 hours ahead. If you do this, leave them in the fridge then freeze them for 45
minutes before serving.
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