Rhubarb Cheesecake

I have a HUGE urge to bake and cook..

After 3 weeks of my non-existence in the kitchen, I can finally say " I am free, and I can cook AGAIN!!"
If you've ever wondered where the heck I was, I had my final year project due last week. I went mad, everybody went mad. However, once it came to an end, I was so relieved!
I was thinking what I should cook as a reward to myself.
I knew...
Rhubarb came to me in a vision.  Yes, I want to cook rhubarb, but how? and what? I never cooked with it before..
But it was the call that caught me grocery shopping the other day when I saw this reddish-pinkish beast..

Now, what?
I knew that it would be good as a dessert, but what exactly?
I came to a decision of making cheesecake in a cup with rhubarb jelly on top.
Hell yeah!
So, I continued my grocery shopping..
Cream cheese ticked
Cream ticked
Biscuits ticked.

And off to the kitchen!

Rhubarb Jelly Cheesecake

Adapted from Women's weekly

Poached Rhubarb

200 g rhubarb, cleaned, and cut into 1-2cm

125 g sugar

1 cup water

Directions:

1. Pre-heat the oven 180C

2. Place the rhubarb in a baking tray, sprinkle with sugar, and water

3. Cover with Al-Foil, and place in the oven for 45 minutes

4. Rhubarb should be quite tender, but not a mush

5. Strain the rhubarb, and reserve the poaching liquid, set a side

Cheesecake

200 g arrowroot or graham crackers biscuits, processed until you get a sandy rubble

150 g unsalted butter, melted

250 g cream cheese, room temperature

300 ml thickened cream

50 g sour cream

1 tsp vanilla

165 gr icing sugar, sifted

3 tsp gelatin

125 ml hot water

Directions

1. Mix the butter with the biscuits

2. Place it into 2-3 tbsp of biscuit crumbs into glasses, chill for 30 minutes

3. In the meantime, combine cream cheese, vanilla, icing sugar and sour cream, mix well

4. In another bowl, dissolve the gelatin with hot boiling water, set aside to cool slightly

5. Beat the cream until soft peak, and combine it with the cream cheese mixture, mix well

6. Once the gelatin cooled, combine it with the cream, incorporate them well

7. Pour the cheese mixture into the glasses until 3/4 full, chill

Rhubarb Jelly

300 ml rhubarb reserve liquid (add water to make up to 300 ml)

1 tbsp corn flour or corn starch

Directions

1. Dissolve the corn flour in some of the rhubarb juices

2. Place the remaining liquid in a small saucepan and heat it up gently with medium heat

3. Add the dissolve corn flour, and bring them to a boil, or until the liquid become a little bit transparent

4. Take it off the heat, set aside to cool slightly

5. Place the rhubarb (from the poaching rhubarb) on top of the chilled cheesecake mixture, and place the jelly on top of it, chill

Serves 8-10

Hope you have a lovely week, and reward yourself with this cheesecake after a long tiring day at work or at uni, or even at home.  :)


So until then,