Mini Brûlée Cheesecake with Roast Rhubarb
Prep: 20 mins
Cook: 35 mins
Ready in under an hour, try something a little special with your cheesecake by turning it into mini brulee cheesecakes served with roast rhubarb.
- 1 packet White Wings Crafted Baked Cheesecake Tart
- 70g unsalted buter, melted
- 2 eggs
- 125ml thickened cream
- 190ml milk
- 2 tbs CSR caster sugar
- 1 bunch rhubarb, trimmed
- 110g (½ cup) CSR Caster Sugar
- Thinly peeled zest and juice of 1 orange
- Preheat oven to 160°C conventional or 140°C, fan-forced. Lightly grease a 12-hole, ½ cup (125ml) capacity muffin pan. Prepare biscuit mixture as directed. Divide among the holes and press down firmly with the base of a glass. Refrigerate for 15 minutes to firm.
- Make the cheesecake filling as directed and pour over the biscuit bases. Gently tap the pan to remove any air bubbles and bake for 15-20 minutes until just set. Turn oven off and let cheesecakes cool in the oven for 40 mins with the door closed. Refrigerate for 1 hour or until cold.
- Heat oven to 200°C or 180°C, fan-forced. For roast rhubarb, line a large baking tray with baking paper. Cut the rhubarb into 6cm lengthways on an angle. Place rhubarb in a single layer on the prepared tray, scatter over the sugar, add the orange zest, juice and 2 tbs water and toss to combine. Roast for 12-15 mins until tender but still holds its shape.
- Sprinkle cheesecakes with sugar and caramelise with a blow torch. Stand for 5 mins to crisp. Using a small spatula, carefully remove cheesecakes from the pan. Serve cheesecakes with roast rhubarb.