Rhubarb Flan
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 15 min.
Ready in
Ingredients
for
16
- For Crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 0.333 cup cold butter (cut into chunks)
- 2 Tbsps milk
- For Filling
- 0.333 cup granulated sugar
- ¼ cup water
- 1 Tbsp Corn starch
- 2 cups chopped, fresh Rhubarb
- For Cheesecake
- 3 cups cream cheese (softened)
- 3 fresh eggs
- 1 cup granulated sugar
- ¼ cup heavy whipping cream
- 2 tsps freshly grated lemon zest
- In Addition
- Springform pan (9-inch/23 cm)
- 0.333 cup Apricot Jam
- 1 fresh Strawberry rinsed and sliced; for garnish (optional)
Preparation steps
1.
For Crust:
2.
Preheat oven to 400°F / 200ºC.
3.
Combine flour and sugar in bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs; stir in milk until moistened.
4.
Press crust mixture onto bottom and up the sides of a springform pan. Bake 15 minutes; remove from oven and set aside to cool.
5.
For Filling:
6.
Reduce oven temperature to 350°F / 180º C.
7.
Combine sugar, water and cornstarch in 2-quart saucepan. Stir in rhubarb and cook over medium heat, for 5 to 7 minutes, stirring constantly, or until mixture comes to a full boil. Continue cooking, stirring constantly, 2 to 3 minutes or until thickened; remove from heat.
8.
For Cheesecake:
9.
In a large bowl, beat cream cheese at high speed until light and fluffy. Continue beating, adding 1 egg at a time and scraping bowl often, until well mixed. Add sugar, cream and lemon zest; beat at low speed, scraping bowl often, until well mixed.
10.
To Assemble:
11.
Spoon half of the cheesecake mixture over cooled crust. Spoon half of the rhubarb filling over cheesecake mixture; swirl with a knife. Top with remaining cheesecake mixture. Spoon remaining filling over cheesecake; swirl with knife. Bake for 60 to 75 minutes or until center is just set. (If the top is browning too quickly, loosely cover with aluminum foil. )
12.
Heat the apricot jam in a small saucepan set over medium heat. Cool slightly.
13.
Loosen sides of cheesecake from pan by running knife around inside of pan. Brush the top of the cheesecake with slightly cooled apricot jam. Cool in pan 2 hours. Cover; chill in the refrigerator for 8 hours or overnight. Remove sides of pan and garnish with sliced strawberries. Slice and serve.
