Orange Blossom and White Chocolate Cheesecake Pie with Roast Rhubarb

How to make Orange Blossom and White Chocolate Cheesecake Pie with Roast Rhubarb Recipe - Strictly speaking, this is not a pie but it’s just too good to leave out. The orange blossom adds a lovely lowery scent and the rhubarb adds a big bouncy punch.

MAKES A 22CM PIE, SERVING 8–12 PEOPLE

PASTRY BASE:
½ quantity of Basic Sweet Pastry

CHEESECAKE FILLING:
180g white chocolate
900g cream cheese, softened
1¼ cups caster sugar
4 eggs
1 tsp vanilla extract
2 tbsp orange blossom water
2 tbsp orange zest

ROAST RHUBARB:
500g rhubarb, rinsed and cut into fingers
80g caster sugar

Method:
Make a half-quantity of Basic Sweet Pastry ahead and rest it as required. Roll out 300g of the pastry on a lightly floured surface to 5mm thick and line the bottom of a 22cm spring-form cake tin. Prick all over with a fork.

Bake in a preheated 180°C oven for 15–20 minutes until lightly brown in colour.

To make the filling, first melt the white chocolate by chopping it into small pieces and placing it in a medium bowl over a double boiler of simmering water. Allow half the chocolate to melt, then remove from the heat. Set aside over warmed water until completely melted. Be careful not to overcook or the chocolate will seize.

Using an electric mixer, beat cream cheese with caster sugar on a low speed until silky and creamed (about 2 minutes). Add eggs one at a time until smooth, making sure you scrape the sides of the bowl as you go. Next add the vanilla, orange blossom water and orange zest. Slowly pour in the melted white chocolate and mix until well combined.

Pour the mixture into the baked pastry case. Wrap aluminium foil around the base and up sides of cake tin to protect it from the water bath. Place cake tin in a large roasting pan with high sides and fill pan with water so it reaches one-third of the way up the outside of the cake tin.

Bake in a preheated 180°C oven for 45–50 minutes. The centre will still be slightly wobbly once cooked. Remove cheesecake from oven and allow to cool and set for 4 hours before serving; even better, cool then place in the refrigerator overnight.

When removing the cheese cake from the cake ring/tin, run a small knife around the edge, then carefully lift off the cake ring/ tin. You may like to smooth the side using a palette knife dipped in hot water.

To roast rhubarb, preheat oven to 180°C. Put the rhubarb in a shallow dish or baking tin with sides, tip the sugar over, toss together, then arrange rhubarb in a single layer. Cover with aluminium foil and roast for 15 minutes. Remove foil. The sugar should have dissolved. Give the contents a little shake and roast for another 5 minutes or until tender and juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and have kept its shape.

Serve cheesecake with Roast Rhubarb.

Orange Blossom and White Chocolate Cheesecake Pie with Roast Rhubarb