This recipe is a classic and easy to cook in your ESSE cooker, gently baked in the bottom oven with the steam vent closed to retain the moisture. It’s a great gluten free dessert and can be bake ahead of time.
Serves
10 approximately
Ingredients
For the base:
- 250g ginger nut biscuits or gluten free biscuits
- 125g butter plus a little extra for the tin
For the filling:
- 6 tablespoons caster sugar
- 20g cornflour
- 2 large tubs of Philadelphia full fat cream cheese
- 2 teaspoons vanilla extract
- 4 eggs
- 200ml double cream
For the topping:
- Rhubarb, poached gently and sweetened with a squeeze of fresh orange zest and juice, plus a drizzle of honey
Method
- Heat the oven to 150C. Butter generously a 20cm springform cake tin.
- For the base, melt 125g of butter. Put the biscuits into a strong plastic bag and crush with a rolling pin, or whiz in a food processor. Tip into the melted butter and give it a good stir and press into your prepared tin.
- Then beat together the cream cheese, sugar, eggs, cornflour, cream and vanilla essence.
- Pour the mixture over the biscuit base and bake in the oven for about 45 minutes or until the topping has just set, there should be a slight wobble as it will set completely in the fridge.
- Leave to cool in the tin, then chill in the fridge before carefully unmoulding. Then decorate with poached rhubarb.
