rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares

Ingredients:

For the crust:

 * 200g speculoos or shortbread cookies

 * 80g melted butter

For the cheesecake filling:

 * 400g cream cheese (like Philadelphia)

 * 200g mascarpone cheese or thick heavy cream

 * 80g sugar

 * 10cl (100ml) cold heavy whipping cream

 * 1 teaspoon vanilla extract

 * 3g gelatin (approx. 2 sheets)

For the rhubarb topping:

 * 400g rhubarb (or raspberries, or strawberries)

 * 80g sugar

 * 2 tablespoons water

 * 1 teaspoon lemon juice

Instructions:

 * Prepare the crust: Crush the cookies into fine crumbs. Mix them with the melted butter. Press the mixture firmly into the bottom of a lined 20x20 cm square baking pan. Chill in the refrigerator for 30 minutes.

 * Make the filling: Soften the gelatin in cold water. In a bowl, whip together the cream cheese, mascarpone, sugar, and vanilla extract. Whip the cold heavy cream into soft peaks and gently fold it into the cheese mixture.

 * Set the filling: Melt the softened gelatin with a tablespoon of cream (or warm water), then whisk it into the cheesecake mixture. Pour the cream evenly over the crust and smooth the top. Refrigerate for at least 3 hours.

 * Prepare the topping: Cut the rhubarb into small pieces. Place them in a saucepan with the sugar, water, and lemon juice. Simmer for 10 to 15 minutes until it forms a thick compote with small pieces remaining. Let it cool completely.

 * Assemble: Spread the cooled rhubarb compote evenly over the chilled cheesecake layer. Return to the refrigerator for 1 hour.

 * Serve: Cut into 9 equal squares using a warm knife and serve chilled.

Would you like to adjust this recipe for a different pan size or convert the measurements to imperial units?