Bistro Cheesecake with Warm Rhubarb

Bistro Cheesecake with Warm Rhubarb
20 Mins
Prep time
55 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups (185g) sweet biscuit crumbs
  • 1 teaspoon cinnamon
  • 90g butter, melted
  • 3 x 250g PHILADELPHIA Block Cream Cheese, softened
  • 1 1/3 cups caster sugar
  • 1 cup sour cream
  • 3 eggs, lightly beaten
  • 1 medium bunch rhubarb, cut into 4cm pieces
  • 1 cup firmly packed brown sugar
  • rind and juice 1 orange

How to make it

  1. LINE the base and sides of a 24cm springform pan with baking paper. Wrap the outside of the pan with 2 layers of foil and secure with string. Combine the biscuit crumbs, cinnamon and butter in a small bowl. Press the crumb mixture into base of the lined prepared pan, chill.
  2. BEAT the PHILLY and sugar with an electric mixer until just combined to make the filling. Add the sour cream and beat until smooth. Gradually add the eggs and beat until just combined.
  3. POUR the filling over the base and place the springform pan in a large baking dish. Fill the dish with enough boiling water to come halfway up the sides of the pan. Bake at 160ºC for 30-35 minutes then lightly cover with a sheet of foil to prevent over-browning. Bake a further 15 minutes or until cheesecake is just set. Cool in the oven for 1 hour with the door ajar. Refrigerate overnight.
  4. PLACE the rhubarb, sugar, orange rind and juice into a baking dish. Cover with foil and bake at 170°C for 20 minutes or until tender. Serve with cheesecake.