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Alsatian cheesecake with stewed rhubarb topping
Julia Child's cherry clafoutis cake
4 tablespoon butter, softened
2 tablespoons icing sugar
A pinch of salt
1 egg yolk
¾ cup plain white flour
2 egg yolks
Zest and juice of 1 lemon
1 teaspoon vanilla extract
1 cup icing sugar, divided
2 1/2 tablespoons corn flour
3 tablespoons milk powder
1¼ cups fromage blanc, thick Greek yoghurt or quark
7 egg whites
6 cups chopped rhubarb
1 cup granulated sugar
2 tablespoons water
Beat butter, icing sugar and salt until soft and creamy.
Add egg yolk and mix until it is a smooth paste. Add flour.
Mix until flour is fully incorporated into the butter mixture.
Line the bottom of a 10-inch springform pan with a parchment circle and grease the sides.
Transfer mixture into the pan and press it into the bottom of the pan gently, smoothing out with a spatula.
Prick the pastry base several times with a fork and chill in the fridge for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Bake the pastry for 15 minutes or until it is golden. Remove from oven and leave to cool.
Whisk egg yolks, lemon zest, vanilla and half the icing sugar until thick and creamy.
Beat in corn flour and milk powder, followed by fromage blanc or quark.
In a separate bowl, whisk egg whites with two tablespoons of icing sugar.
When the whites become foamy, add lemon juice and remaining icing sugar. Whisk until soft peaks form.
Gently fold one third of the egg whites into the fromage blanc mixture until smooth. Repeat with remaining egg whites.
Wrap the entire bottom of the springform pan in foil (to avoid leaking) and place it in a large, deep roasting tray. Pour in the filling mixture over the baked crust, spreading evenly.
Pour an inch of water into the tray as a water bath and place in the preheated oven. Lower the temperature to 250 degrees Fahrenheit.
Bake for 60 minutes and cool on a baking rack.
Run a knife around the inner edges of the tin before unmoulding the cheesecake.
In large saucepan, combine rhubarb, sugar and water and cook over medium heat.
Stir until all the sugar has dissolved. Reduce heat to medium-low and simmer, uncovered.
Stir the mixture occasionally for about 15 minutes or until slightly thickened and the rhubarb begins to thread.
Let cool before serving. Rhubarb can be refrigerated in airtight container for up to five days.
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