When French meets British in a baked cheesecake. Playing with the British Rhubarb and Custard, this baked cheesecake has a French sablé breton butter biscuit base. Decorate with strawberries and rhubarb chips for someone special.
"It's yellow!" Monsieur Antoine's reaction took me by surprise as this cheesecake appeared from the oven. He didn't get it.
In Britain we grew up not just with rhubarb; it was RHUBARB AND CUSTARD! As the family loves classic cheesecakes, I wanted to experiment this time and take a more rhubarb-and-custard approach to a French-style cheesecake.
How is This Cheesecake French?
You could say this is a Franglais style cheesecake: its French side is the sablé Breton buttery biscuit base, while the rhubarb and custard (achieved with adding vanilla and a couple of egg yolks) is rather British.
Sablé Breton is the thinner version of this Palet Breton recipe - just use the same dough to make this irresistible base.
Decorate with dried rhubarb chips but if I had more time, I would have ideally added a few rhubarb and poppy macarons too from my book, Teatime in Paris!
Mini Rhubarb Custard Baked Cheesecakes
This recipe also works well to make mini, individual cheesecakes. Just press the biscuit base into greased (or silicone) muffin moulds and bake for a shorter time (all explained in the recipe below).
How to Make Rhubarb & Custard Baked Cheesecake
Rhubarb & Custard Baked Cheesecake
- 1 20cm springform cake tin
- 250 g (8oz/ 1 cup) Rhubarb compote (see recipe link in NOTES)
- ½ quantity Palet Breton dough (see recipe link in NOTES)
- 400 g (14oz/ 1¾ cups) Cream cheese (Philadelphia)
- 50 g (1.75oz/ ¼ cup) Sugar
- 2 tablespoon Cornflour (cornstarch)
- 2 organic eggs
- 2 egg yolks
- 1 teaspoon vanilla powder or extract
- 10 strawberries for garnish
- Preheat the oven to 180°C/360°F/160°C fan (gas mark 4).
- Roll out the sablé breton pastry dough (to about 2cm thickness) and press gently into the bottom of a springform cake tin (20cm diameter) and bake in the oven for 15 minutes.
- In a large bowl, whisk together the cream cheese, sugar, cornflour, eggs, yolks and vanilla until smooth. Stir in the rhubarb compote.
- Once the base has cooled, line the cake tin with parchment paper and pour in the rhubarb and custard mix. Lower the oven temperature to 130°C/250°F/110°C fan (gas mark ½).
- Bake in the oven for 50-55 minutes, or until the top is cooked but still quite wobbly on the top. (If making smaller individual cheesecakes using muffin moulds, then bake for just 35-40 minutes.)
- Leave to cool before turning out of the cake tin then chill in the fridge for at least 2 hours.