Description
A creamy cheesecake with rich white chocolate and tangy rhubarb, perfect for family gatherings and celebrations.
Ingredients
Scale
- 2.25 oz unsalted butter
- 8 oz ginger snaps
- 9.7 oz mascarpone
- 6.17 oz fromage frais
- 2 eggs
- 3 tbsp sugar
- 8.82 oz white chocolate
- 7.05 oz rhubarb (cut into 1/2-inch pieces)
- 1 tbsp sugar (for rhubarb)
- 1 tsp vanilla extract
- 1.75 oz rhubarb (finely sliced for decoration)
- 2 tbsp cranberry juice
- 4.06 oz mascarpone (additional)
- 2.65 oz fromage frais (additional)
- White chocolate curls (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Crush ginger snaps finely in a food processor, mix with melted butter until wet sand consistency.
- Press mixture into the bottom of a springform pan.
- Combine mascarpone, fromage frais, and sugar in a mixing bowl, beat until smooth.
- Add eggs one at a time, mixing well.
- Melt white chocolate and fold into the mixture.
- Cook chopped rhubarb with 1 tbsp sugar until softened.
- Fold cooked rhubarb into batter.
- Pour batter over crust and swirl.
- Bake for 45-50 minutes until edges are set and center has a slight jiggle.
- Cool in oven with door ajar to prevent cracking.
- Chill in fridge for at least four hours or overnight before serving.
Notes
Store leftover cheesecake in an airtight container in the refrigerator. It tastes even better the next day. You can also freeze the cheesecake wrapped tightly for longer storage.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg