This delicate cheesecake is the perfect finale to a memorable meal out. Wow your friends at home with this easy recipe, or enjoy it on the menu at Beacon this summer!
- 950g Cream Cheese
- 6 Eggs
- 10 tbsps Sugar
- Juice of 1 Lemon
- 2 tbsps Flour
- 1 tbsp Corn Starch
- 1 tbsp Vanilla
- 680 ml 35% Cream
- Blend the eggs, sugar and 35% cream until smooth. Then add the cream cheese, vanilla and lemon juice and blend again. Finally, add the flour and cornstarch and blend.
- Once smooth, add everything into your pan and bake for 22 minutes at 450 F.
- While the cheesecake is cooling, you can make the preserved rhubarb topping. Chop rhubarb into a pot, add sugar (depending on how much rhubarb and how sweet you want it) and a dash of lemon. Bring to a simmer and cook until thick. Allow to cool.
- Assembly: Cut a piece out and top with the preserved rhubarb and garnish with a chocolate crumble and you're ready to enjoy!
Then viola! Done! A perfect cheesecake.
Beacon Social House
305 Lakeshore Road E, Oakville