PenNnyLanes Strawberry and Rhubarb Cheesecake
Yields 8 (or 2 young, hungry men!)
100 g butter
175 g digestive biscuit
100g fresh rhubarb
1 dl water
100 g sugar (or substitute)
2 tsp potato starch/flour
2 tsp water
100g fresh strawberries
4 sheets of isinglass
75 g white chocolate
75 g sugar (or equal substitute)
2 organic eggs (they are a bit bigger and of course more healthy!)
200g mascarpone cream cheese
2 tbl.sp. lime juice
3 dl. cream (to be whipped)
1. Bottom layer:
Melt the butter in a saucepan and add the biscuits, crumbled to crumbs. Mix well until smooth and buttery! Press the mixture down in your baking form and put it in the fridge.
2. Rhubarb compote:
Cut the rhubarb into small pieces. Get the water and sugar to a boil, add the rhubarb pieces and boil for about 2 min. Add a mixture of potato starch and water. Take the rhubarb compote off the heat. Cut the strawberries into quarts. Add to the rhubarb compote when it has cooled.
3. Cheesy mixture:
Put the isinglass in cold water for about 10 min. Chop the chocolate into smaller pieces and melt over a water bath. Whip the sugar and eggs until they're airy and light and mix in the mascarpone cream cheese slowly. Gently take the isinglass out of the water and melt it over a water bath. Chill the isinglass with the lime juice. Add the isinglass to the chocolate/creamcheese mixture and slowly add the whipped cream as well.
4. Pour the cheesy mixture over the bottom layer and afterwards the rhubarb/strawberry compote.
Chill in the fridge for at least 3 hours!