Dominic Jack recipe: Rhubard and Highland Crowdie cheesecake

Dominic Jack gives frosted rhubarb its just dessert with this recipe for rhubarb and highland crowdie cheesecake with beetroot.

Published: May 5, 2016
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Rhubarb and Highland Crowdie cheesecake with beetroot

To make the rhubarb soup

1 Place the sugar and chopped rhubarb into a small, heavy-bottomed pan. Add the water and bring to the boil. Turn down the heat so the rhubarb simmers gently. Partially cover with a lid and leave to cook for approximately 3 hours on a low heat. Pass through a sieve, pour the juices back into the pan and place in a jug. Once cooled, place in the fridge.

To make the rhubarb centre

2 Place the remaining rhubarb that has not passed through the sieve
into a separate bowl and blitz it with a food processor so you get a smooth liquid. Pass it through a sieve again. Pour the rhubarb liquid into the macaroon mould and place in the freezer. This should be left overnight to set.

To make the biscuit base

3 Heat the butter in a small pan until it has completely melted. Crush the biscuits into small pieces in a bowl. Add the melted butter and brown sugar to the bowl. Mix together well and set aside.

To make the cheesecake filling

4 Place the coconut milk into a pan and heat. Add the egg yolk and 20g of the caster sugar to the coconut milk and mix to form a custard. Add the gelatine leaf, then continue to mix well. Add the rhubarb purée, mascarpone and Highland Crowdie cheese. Continue to mix until completely smooth.

5 Whip the double cream and the remaining 60g caster sugar. Fold both mixes together and place into individual cheesecake moulds and then place in the fridge.

To make the beetroot jelly

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6 Place the beetroot juice, caster sugar, glucose, pectin NH and the lemon juice into a small, heavy-bottomed pan and bring to the boil. Add the gelatine leaves and mix well.

To assemble the dish

7 Once the rhubarb moulds are frozen, you can begin to assemble the dish. Take six cylinders and place on a tray. At the bottom of each cylinder, spread a small layer of the biscuit base.

8 Add the cheesecake mix to a piping bag, then pipe over a layer of the mix and smooth over. Add a cube of the rhubarb from the mould, then cover with another layer of cheesecake mix and repeat three times, smoothing the final layer of cheesecake mix over the top, then place in the fridge to set overnight.

9 The next day, remove the cheesecakes from the fridge, and carefully remove the cylinders. Pour a layer of beetroot jelly over each cheesecake then trim away any spills.

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10 Add ice cream or sorbet of your choice. We also decorate the dish with some sugar work, confit rhubarb and tuiles, but it’s just as stunning without.

11 Finally, pour the rhubarb soup very carefully around the cheesecake and serve.



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  • For the rhubarb soup and rhubarb centre:
  • 300g rhubarb – leaves completely removed, and stalks washed and chopped
  • 40g sugar
  • 100ml water
  • classic macaroon mould (you will need a mould to make 24)
  • For the base:
  • 150g biscuits – crushed Hobnobs work best
  • 65g soft butter
  • 1 tbsp brown sugar
  • For the cheesecake:
  • 50ml coconut milk
  • 20ml egg yolk
  • 80g caster sugar
  • 1 leaf gelatine
  • 50g rhubarb purée
  • 95g mascarpone cheese
  • 80g Highland Crowdie cheese
  • 160ml whipped double cream
  • For the beetroot jelly:
  • 150g caster sugar
  • 100g glucose
  • juice of 1 lemon
  • 200ml beetroot juice
  • 2 leaves of gelatine
  • 5g pectin NH
  • To serve:
  • 1 piping bag
  • ice cream or sorbet of your choice
  • 6 tuiles
  • confit rhubarb if desired
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