This months Sweet Adventure Blog Hop (hosted by Nic from Nic Cooks) theme was ‘Say Cheese’, desserts with cheese in them and I thought this was the perfect time to rectify my aversion to rhubarb.
I bought a bunch and remembered that I had 3 oranges that I had bought, thinking that I needed them for the Christmas cake, but in fact, I had just read the wrong recipe. So orange juice poached rhubarb was on the cards.
Sunday morning arrived and I realised that I was still yet to bake for this months #SABH, so I got up and headed straight to the kitchen. I knew that the cheesecake would need plenty our hours for cooling and cooking, so the baking had to happen right away. All day I baked and pottered around the house in my P.J’s until it was nearing time when my parents were to arrive (I had invited them over to aid in the eating of the copious amounts of food I was producing).
The cheesecake turned out perfectly! I was so very proud and impressed with my efforts. The food styling efforts however, lead a little to be desired. Everyone wanted to help. See the bite taken out of the slice below?It was my mum…I hadn’t tried to take photos for a blog post of my recipes with anyone except J before, I know I realise why. It must be so annoying to watch your food sit there, right in your reach but you’re unable to eat it. Luckily, the cheese cake was cold.Then Dad suggested that J put spoons on each plate…
Dinner was delicious and I’m so honoured that I have a family who will sit patiently while I take photos and who loves to enjoy good food as much as I do. Thank you Mum and Dad!
Do you do potter around your house in your P.J’s? Do you have a habit that your amazing family puts up with?
- 1 bunch of rhubarb
- juice and rind of 1 lemon
- ⅓ cup brown sugar
- 250gm plain sweet biscuits
- 125gm melted butter
- 2x250gm packets of cream cheese
- ⅓ cup combination of sour cream and cream, or use either.
- ⅓ cup sugar
- 1 tsp orange zest
- 1 tsp vanilla extract
- 3 eggs
- Preheat oven to 180*C
- Chop leaves and ends off rhubarb, then cut into 3cm long pieces.
- Place in baking dish with juice and rind from orange and brown sugar. Toss. Back for 20 mins.
- Once out of oven, smush and break apart pieces, until you have what looks like stewed rhubarb. Reduce oven temp to 160*C
- Put biscuits in food processor until mixture resembles fine breadcrumbs, add melted butter.
- Press firmly into base and sides of 22cm greased spring form tin. Refrigerate for 30 mins.
- In a mix master put the cream cheese, cream/sour cream, sugar, orange zest, vanilla extract and mix until smooth. Add one egg at a time until combined.
- Pour into prepared tin.
- Place your rhubarb across the top and use a skewer to stir it through.
- Bake for 50 mins to 1 hr. Coll in oven with door adjar for 2 hours, refrigerate for at least 6 hours or over night.