This is a recipe from a great restaurant called ‘No Name’ in Sheffield. As soon as I took my first bite, I knew I had to ask for the recipe! Do not be disheartened if you can’t find rhubarb, many tart fruits will work as a substitution, please give it a go!
Ingredients
Vanilla Cheesecake Cream
- 425g Cream cheese
- 90g Egg yolk
- 1 Whole egg
- 100g sugar
- 1 Vanilla pod/1.5tsp vanilla extract
- Salt to taste (do not skip)
Rhubarb Compote
- 800g Rhubarb
- 200g Sugar
- 1/2 Lemon
- 1tsp Vanilla extract
- 100ml Water
Instructions
Vanilla Cheesecake Cream:
- Preheat the oven to 160°C (140°C Fan).
- Mix all ingredients together in a large bowl using a hand-mixer or whisk.
- Place a small oven dish inside a larger one and fill halfway with boiling water.
- Transfer the mixture to the smaller dish and put in the oven.
- Remove from the oven once the mixture has set to the texture of a creme brûlée, there should be a slight jiggle.
- Allow to cool for 5-10 minutes and blend until fully smooth.
- Refrigerate overnight.
Rhubarb Compote:
- Cut the rhubarb into 1cm slices