Baked Olive Oil cheesecake with roasted rhubarb and Balsamic Vinegar
Prep 25 minutesCooking 2 hours 55 minutes14 people
This baked cheesecake is incredibly rich, but the combination of sweet and sharp Balsamic vinegar and tangy rhubarb just about keep it in check. Perfect for sharing with as many loved ones as you chose.
- Heat an oven to 200C. It’s quite useful to use an electric stand mixer to make this, but an electric whisk is fine and if neither of these is available, a large bowl and a whisk will work but will take longer and require more strength.
- Mix the cream cheese and 350g golden caster sugar and whisk for 5 minutes at high speed, scraping the cream cheese from the side from time to time to make sure it mixes thoroughly. Crack the eggs into a bowl and then, with the speed turned down, slowly add to the cream cheese mix.
- Once fully incorporated, add the cream, olive oil and salt and continue to mix for another minute. Sift the flour into the mix a little at a time, whisking to incorporate between.
- Tear a large square of baking paper off and push into the edges of the tin, then fold the excess over the edges. It doesn’t need to be too neat. Carefully pour the contents of the bowl on top of the baking paper, scraping the bowl so that everything is removed. Trim the excess paper so that there is a 2 cm lip around the edge, place the tin on a baking tray and then put in the oven. Cook for 55 minutes. There will still be quite a wobble in the middle when shaken but that’s fine. Removed from the oven and allow to cool for at least 2 hours.
- Turn the oven down to 160C. Wash the rhubarb then cut into 5 cm pieces. Place in a roasting tin, sprinkle with the remaining sugar and wrap tightly with foil. Bake for 20 minutes, then remove and allow to cool.
- When ready to serve, remove the side of the tin and gently peel the baking paper away. Cut into slices and plate, putting a couple pieces of rhubarb on top, then drizzle with a little balsamic vinegar and a small sprinkle of seas salt.