Vanilla Cheesecake With Poached Rhubarb

This gorgeous Vanilla cheesecake with poached rhubarb takes the cake!

The ingredient of Vanilla Cheesecake With Poached Rhubarb

• 120g wheatmeal biscuits
• 50g unsalted butter melted
• 400g cream cheese
• 2 eggs
• 135g caster sugar
• 1 vanilla bean split
• 300ml sour cream
• 150ml thick greek yoghurt
• 1 teaspoon vanilla extract
• 1 bunch rhubarb washed
• 1 cup tightly packed soft brown sugar
• 1 orange zested juiced

The Instruction of vanilla cheesecake with poached rhubarb

• preheat oven to 190u00b0c line the base of a 22cm round spring form pan
• place the biscuits in a food processor and process until it resembles crumbs combine with butter and press into base of cake pan refrigerate for 15 minutes wash out the processor and dry well
• place cream cheese eggs 95g caster sugar and the seeds from the vanilla bean in the food processor and process until completely smooth pour over biscuit base then bake for 20 minutes remove from oven and set aside for 15 minutes to cool
• meanwhile beat together the sour cream yoghurt vanilla extract and remaining sugar until smooth pour over the cream cheese base and bake for a further 10 minutes it will still have a slight wobble
• remove from the oven and set aside to cool then refrigerate for at least 4 hours
• preheat oven to 170u00b0c
• to make the poached rhubarb cut the rhubarb into 4cm pieces then place in a baking dish with the sugar orange zest and juice cover and bake in the oven for 20 minutes until soft set aside to cool before serving over a slice of the vanilla cheesecake

Nutritions of Vanilla Cheesecake With Poached Rhubarb

calories: 824 311 calories
calories: 55 grams fat
calories: 34 grams saturated fat
calories: 70 grams carbohydrates
calories: 61 grams sugar
calories: n a
calories: 13 grams protein
calories: 221 milligrams cholesterol
calories: 379 68 milligrams sodium
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calories: nutritioninformation