I usually make my cheesecake with a kind of Dutch gingersnap cookie, but because I topped this version with a strawberry rhubarb compote, I opted for a more neutral base.
For my blog I received a couple of Dutch fruit compotes and I used one of them to top this cheesecake. By all means use your own homemade or preferred brand of compote.
- For the base:
- 150g digestive cookies
- 50g melted butter
- Voor de topping:
- 100g sugar
- 2 egg yolks
- 2 Tbs corn starch
- 200g creme fraiche
- 500g mascarpone
- Optional: 1ts vanilla extract
- About 250g strawberry rhubarb compote
The base
Preheat the oven at 375°F/190°C. Line a 20cm springform with parchment paper. Blend the cookies and mix with the melted butter. Spread the crumbs in an even layer in the springform and compress with the back of a spoon.
Put in the fridge to set.
The filling
Mix the egg yolks with the sugar and the cornstarch first, this prevents starch lumps. Add creme fraiche, mascarpone and optionally the vanilla extract. Thoroughly mix until the clumps of mascarpone are gone and the filling is smooth.
Pour the mascarpone mixture onto the base and bake the cheesecake for 40 minutes in the center of the oven.
When the cheesecake is done it will still have a wobble to it. If it’s too liquid leave it in for a bit longer. Turn off the oven and leave to cool with the oven door ajar. When the cheesecake has cooled down enough, leave it to set in the refridgerator for a couple of hours or overnight.
The topping might puff up a bit, but this will will fall back down creating a little edge.
Top the cooled cheesecake with the compote.
The tang of the rhubarb is a perfect accompaniment to the rich cheesecake. I loved this cheesecake and will definitely use this combination again.
