Wining&Dining
Baked vanilla cheesecake with yorkshire rhubarb & blood orange Welcome to our regular wining and dining feature, where we have teamed up with the Iris Restaurant and Sainsburys Trinity Walk, to bring you a recipe and wine review.
What you will need...
This issue to celebrate Wakefield Rhubarb Festival we have a sumptuous rhubarb dessert, using locally grown rhubarb. Each issue, we invite a member of the local business community to make the dish and report back. They also get to sample two bottles of wine, carefully selected by Sainsburys to accompany the dish.
Cheesecake base • 1/2 packet of digestive biscuits • 125g unsalted butter Using a blender blitz the biscuits until fine or place in a freezer bag and bash until fine! Melt the butter in a pan until it becomes a brown colour and smells slightly nutty, mix through the biscuits and arrange in your cheesecake mould using a small pallet knife, make sure you get right to the edges to plug up any gaps.
Cheesecake • 1kg soft cheese • 250g sugar • 3 tsp plain flour • Seeds of 1 vanilla piod • 3 eggs • 1 yolk • 300ml double cream Pre heats the oven to 120oc. Thoroughly mix all the ingredients in a bowl until smooth. Pour over the biscuit base and bake for around 30 minutes or until set (the cheesecake will have a slight wobble still). Remove from the oven and leave to cool to room temperature before placing in the fridge.
Jelly •
Juice of 4 blood oranges
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• 2 gelatine leafs Warm the juice in a sauce pan, when hot add the soaked gelatine leafs and stir until dissolved. Once cool pour over the chilled cheesecake base.
Rhubarb 500g forced yorkshire rhubarb 200g sugar • 200ml water • 100ml grenadine Peel the rhubarb and chop into chunks and place in a bowl, heat the sugar water and grenadine in a pan until boiling and pour over the rhubarb. Clingfilm the pan and leave to cool (this will cook the rhubarb through)
Blood orange 4 blood oranges Use a knife to peel and segment the blood orange.
To serve Take a slice of the cheesecake Arrange the rhubarb and blood orange Serve with vanilla ice cream or a nice orange sorbet.
TopicUK proud to be working with...
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