This Recipe is one of my favourite choices to make for when visitors are coming during winter. As it is no bake I can prepare this the day before and bring it out after lunch as a perfect pairing with Lamb or Chicken Roast Lunch.
I have made this with different spices but the most popular is a hint of 5 spice - please feel free to alternate the 5 spice with garam masala or a pinch of cardamom.
Makes 12 Mini Cheesecakes
500 g Cream Cheese, softened
200 g Organic Rhubarb, strung and diced
1 Tbsp 5 Spice
100 g Organic Raspberries (fresh or frozen)
200 g Condensed Milk
1/2 Organic Lemon, Zest and Juice
1/4 cup Organic Raw Sugar
200 g Marie Biscuits, crumbed
2 Tbsp Organic Butter, melted
In a small bowl combine biscuit crumb and butter.
In a 24 hole min Muffin Tin place a sheet of glad wrap over the whole tin and allow the glad wrap to drop loosely into each hole or use Patti Cases if preferred.
Press a tablespoon of Biscuit crumb into each hole to cover the base of each. Once finished place in the refrigerator to set.
Meanwhile in a food processor or mixing bowl. Place the Cream Cheese, Condensed Milk, Lemon juice and zest into the bowl and mix through until it is well combined and no lumps show. Place the mix into a piping bag with round nozzle and pipe evenly onto the set biscuit crumb until all cheese is piped. Place back in the refrigerator.
In a small saucepan place the Rhubarb, 50g Raspberries, Spice and Sugar. Over low heat allow the rhubarb to slowly cook and soften. If you find the mix a little dry after being on the stove for 10 mins, add 1 Tbsp of Water. Leave to cook on the stove until the mix looks like it has cooked all the way through. Place into a blender or puree through a potato masher. Strain and set aside the juice to cool. Discard the pulp.
Just before serving your Cheesecake place a little of the juice on each cheesecake and garnish with the leftover Raspberries.