Baked Rhubarb and Custard cheesecake with a French sablé breton butter biscuit base and decorated with rhubarb chips and strawberries. The base can also be made with petit beurre biscuits or Graham crackers without pre-baking - see notes.
Preheat the oven to 180°C/160°C fan/360°F (gas mark 4).
Roll out the sablé breton pastry dough (to about 2cm thickness) and press gently into the bottom of a greased springform cake tin (20cm diameter). Bake in the oven for 15 minutes. Otherwise make the biscuit base from notes (no need to pre-bake).
In a large bowl, gradually beat together the ingredients at room temperature: cream cheese, sugar, eggs, yolks, cream and vanilla just until mixed and smooth. Stir in the rhubarb compote.Lower the oven temperature to 140°C/120°C fan/280°F (gas mark 1).
Once the base has cooled, pour in the rhubarb and custard mixture.
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.
Notes
Served either chilled or at room temperature and decorate with sliced strawberries, a dollop of extra rhubarb compote and dried rhubarb chips. Also delicious next day.Quick Biscuit Base: don't have time to make the base from scratch? Crush 220g (8oz/about 2 cups) Petit beurre biscuits (digestives or Graham Crackers) and mix with 100g (3.5oz/ ½ cup) melted butter. Press into the bottom of the cake tin and no need to pre-bake.Also ideal with the Rhubarb and Poppy Macarons if you have a copy of my cookbook, 'Teatime in Paris'.
Keyword Baked rhubarb cheesecake, individual cheesecakes, mini baked cheesecakes, rhubarb and custard cheesecake