Kimberly Wyatt’s Sinatra Cheesecake

Cooking Time

Ingredients

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Ingredients

  •   cheesecake
  • g Philadelphia cream cheese
  • g sugar
  •   1 vanilla pod
  •   2 eggs
  • ml double cream
  • g
  • g

Ingredients crumble:

  • g plain flour
  • g rolled oats
  • g Demerara sugar
  • g butter
  • g roasted
  •   chopped hazelnuts
  • g
  • g
  • g

Ingredients rhubarb

  • g rhubarb
  • g sugar

Ingredients rhubarb foam:

  •   rhubarb
  •   3 leaves gelatin

method

  • 1

    Step 1

    Beat in mixer with paddle attachment the cream cheese, sugar and vanilla. Add the egg and then the cream.
  • 2

    Step 2

    Place the mixture into circles onbaking parchment paper on a pan and put into the oven at 120°C for 10-15 minutes until set/wobbly, then place in fridge.
  • 3

    Step 3

    Mix all oat crumble ingredients by hand, place on tray with baking parchment paper. Bake for six minutes, stir and then another four minutes until slightly golden.
  • 4

    Step 4

    Put three pieces of gelatin into bowl with cold water to soak.
  • 5

    Step 5

    Cut on a diagonal the rhubarb into bits, place on tray, top with sugar, cover with foil and bake until soft (make sure it’s not mushy).
  • 6

    Step 6

    Combine rhubarb juice with gelatin, put in syphon and blast chill.

Ingredients

  • cheesecake
  • 750 g Philadelphia cream cheese
  • 250 g sugar
  • 1 vanilla pod
  • 2 eggs
  • 300 ml double cream
  • g
  • g
  • 300 g plain flour
  • 350 g rolled oats
  • 500 g Demerara sugar
  • 400 g butter
  • 150 g roasted
  • chopped hazelnuts
  • g
  • g
  • g
  • 500 g rhubarb
  • 175 g sugar
  • 250 rhubarb
  • 3 leaves gelatin