Cheesecake in a glass is class

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

All you cheesecake fans will love this recipe, says Arlene from Carrickfergus Cookery School, Carrick YMCA.

You will love the light and creamy cheesecake mix, which is assembled in a sundae glass with tangy, poached rhubarb and crumbly shortbread, but it is the rhubarb syrup drizzled over the top which makes this dish so yummy.

Cheesecake in a glass with rhubarb syrup

(Makes 8 glasses)


50g butter

200g shortbread biscuits

350ml double cream

150g caster sugar

250g mascarpone cheese

300g soft cream cheese

Finely grated zest of 1 orange

1 capful vanilla extract

For the rhubarb topping:

450g rhubarb

150g caster sugar

Grated zest of ½ orange

1. Melt the butter in a small pan. Crush the biscuits to fine crumbsand stir them into the melted butter and set aside to cool.

2. Whisk the double cream with the caster sugar until thick, takingcare not to overbeat.

3. Place the mascarpone, cream cheese, orange zest and vanilla in abowl and beat together and add the whipped cream.

4. Add about 1 tablespoon of the cheese mixture to each glass and sprinkle over 1/3 of the crumbs. Repeat this twice, ending with a sprinkling of crumbs. Refrigerate for 1 hour. (cling film the glasses if refrigerating for longer.)

5. Cut the washed rhubarb into 3c.m lengths and place in a pan with the sugar and orange zest and 4 tablespoons of water. Simmer very gently for about 20 minutes or until tender.

6. Drain the rhubarb from the syrup and set aside. Boil the remaining syrup over a high heat for 4-5 minutes until reduced and bubbling.

When you have about 150 ml left, remove from the heat and set aside to cool.

7. Place a spoonful of rhubarb on top of each glass, then spoon over the rhubarb syrup. Delicious!