Advertisement / At Easter it has become a tradition for us to have a tart or cheesecake with your coffee. This year I developed a recipe for a wonderful New York cheesecake with rhubarb curd for the French specialist de Buyer. Here comes the recipe paired with decoration inspiration for your Easter gathering.
NEW YORK CHEESECAKE WITH RHUBARB CURD
For a cake (Ø 24 cm)
For the rhubarb curd
250 g rhubarb with skin, roughly chopped
75 g strawberries (fresh or frozen)
50 g water
50 g raw cane sugar
¼ tsp vanilla
1 tbsp cornstarch
25 g unsalted, soft butter
25 g cream
For the shortcrust pastry
300 g spelt flour (type 630 or 1050)
50 g organic powdered sugar
1 pinch of salt
150g cold unsalted butter + more for the cake tin
1 egg and 1 yolk
dried lentils for blind baking
For the cheesecake filling
1 kg natural double cream cheese, room temperature
200 g sour cream, room temperature
160 g raw cane sugar
6 tbsp cornstarch
½ tsp vanilla
2 tbsp lemon juice
Lemon zest of half a lemon
edible flowers such as horned violets and forget-me-nots
It is best to the day before one day ahead. Mix the rhubarb, strawberries, water and raw cane sugar in a saucepan and let simmer over medium heat until the rhubarb and strawberries have disintegrated. Then grind everything with a hand blender to a fine pulp. Add the butter and cream to the rhubarb mixture and stir until everything has dissolved. Dissolve the cornstarch in a little water and add to the mixture in the saucepan. Stir in briskly and bring to the boil again while stirring until the curd thickens. Pour the curd into clean, boiled jars and seal immediately. Allow to cool to room temperature, then refrigerate until the curd is spreadable.
For the dough, mix the spelt flour, icing sugar and salt in a bowl. Then add the cold butter and rub with your hands to a crumbly mass. Then add the egg and egg yolk and quickly work into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for 30 minutes. Preheat the oven to 180°C. Grease the cake pan a little. Then roll out the dough on a well-floured work surface and place in the cake tin. Cover the dough with parchment paper and spread the lentils on top. Bake blind for 20 minutes or until the dough is lightly golden. Meanwhile, mix all the ingredients for the filling with a whisk until smooth. Take the shortcrust pastry out of the oven, remove the baking paper and lentils and pour in the filling.
Pour some hot water into a heatproof dish and place it on the bottom of the oven. This will prevent the New York Cheesecake batter from tearing. Bake the cheesecake for about 50-60 minutes until the cheesecake mass is firm. Allow to cool first at room temperature, then in the fridge. Spread the rhubarb curd on the cake surface and decorate with edible flowers if you like.