Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 150°C (300°F).
- Melt 100g of unsalted butter. Crush 200g of ginger snap cookies and mix them with the melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, whisk together 400g of mascarpone and 200g of fromage frais until smooth. Add in the 3 room-temperature eggs, mixing one at a time.
- Stir in 150g of sugar and a teaspoon of vanilla extract until fully incorporated.
- Melt 200g of white chocolate, let it cool slightly, and fold it into the cheese mixture.
- Prepare 300g of rhubarb and toss with 2 tablespoons of sugar, then fold into the cheesecake filling.
- Pour the filling into the crust and bake for about 1 hour.
- After baking, turn off the oven and leave the cheesecake inside for about 1 hour.
- Make rhubarb compote by cooking 200g of finely sliced rhubarb with 100ml of cranberry juice until soft.
- Chill the cheesecake for at least 4 hours or overnight before serving with rhubarb compote and white chocolate curls.
Nutrition
Notes
Ensure your ingredients are at room temperature for better consistency. Chill overnight for optimal flavor.