I look cooking with my boys.  When they were small I was determined that I would provide them with life skills and cooking was one that was key.  I grew up cooking by my Mum’s side and I wanted the same for the boys.  This Rhubarb Brulee Cheesecake is a twist on a classic New York cheese cake is a real crowd pleaser.

I have been working with Bacofoil over the summer and we already made their Tandoori Chicken Traybake, in fact it has become a firm family BBQ recipe for us.

What I love about these recipes from Dean Edwards is the video’s that accompany them. As the boys are getting bigger this means that I can let the watch the video and then have a go on their own.  Dean makes it really simple to follow.

Rhubarb Brulee Cheesecake

Ingredients

• 250g gingernut biscuits
• 80g unsalted butter
• 400g rhubarb cut into 4cm pieces
• 15g unsalted butter
• 30g golden caster sugar
• 1 tbs Amaretto (optional)
• ½ tsp ground cinnamon
• 400g cream cheese
• 100ml sour cream
• 120g caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 20g icing sugar
• Bacofoil Easy Bake Non-Stick paper
• Bacofoil Non-Stick foil

Method

• Using a food processor break down the biscuits to fine crumb, add to a bowl and mix in the melted butter until fully incorporated.

• Place the mixture into a lined 24cm loose bottomed spring form cake tin lined with Bacofoil Easy Bake Non-Stick paper, compress down and push some of the biscuit up the sides of the tin, this will hold the rhubarb in place, chill in the fridge for 20 minutes.

• Take a large piece of Bacofoil Non-Stick foil, double it up then wrap this around the base of the tin then bring up the sides to make a waterproof seal.
• Melt the butter to a pan, then the rhubarb, sugar, amaretto and cinnamon cook gently for around 6-7 minutes or until rhubarb is tender but still holding its shape. Drain off any excess liquid and reserve then leave to cool before pouring over the base and smoothing into an even layer.

• Place the cream cheese, sugar, vanilla extract and eggs into a bowl then mix using a hand whisk until fully combined. Pour this mixture into the cake tin then bake in a bain marie in a preheated oven set at 160c / gas mark 2 for around 55-60 minutes, the centre should have a slight wobble. Leave to stand for 20 minutes before carefully removing from the tin and transferring to a serving plate, chill in the fridge.

• To serve, cut the cheesecake into portions, dust with icing sugar and caramelize the top with a cook’s blowtorch. You can drizzle with some of the reserved rhubarb syrup if desired.

We made a variation on this and left out the booze and also used raspberries instead – they were on offer and it was delicious.

This recipe is amazingly adaptable and once you get used to the basic’s required, you can make the most delicious seasonal baked cheesecakes.

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Rhubarb Brulee Cheesecake – cooking with kids

Ingredients

• Rhubarb Brulee Cheesecake
• 250g gingernut biscuits
• 80g unsalted butter
• 400g rhubarb cut into 4cm pieces
• 15g unsalted butter
• 30g golden caster sugar
• 1 tbs Amaretto (optional)
• ½ tsp ground cinnamon
• 400g cream cheese
• 100ml sour cream
• 120g caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 20g icing sugar
• Bacofoil Easy Bake Non-Stick paper
• Bacofoil Non-Stick foil

Instructions

1. Using a food processor break down the biscuits to fine crumb, add to a bowl and mix in the melted butter until fully incorporated.
2. Place the mixture into a lined 24cm loose bottomed spring form cake tin lined with Bacofoil Easy Bake Non-Stick paper, compress down and push some of the biscuit up the sides of the tin, this will hold the rhubarb in place, chill in the fridge for 20 minutes.
3. Take a large piece of Bacofoil Non-Stick foil, double it up then wrap this around the base of the tin then bring up the sides to make a waterproof seal.
4. Melt the butter to a pan, then the rhubarb, sugar, amaretto and cinnamon cook gently for around 6-7 minutes or until rhubarb is tender but still holding its shape. Drain off any excess liquid and reserve then leave to cool before pouring over the base and smoothing into an even layer.
5. Place the cream cheese, sugar, vanilla extract and eggs into a bowl then mix using a hand whisk until fully combined. Pour this mixture into the cake tin then bake in a bain marie in a preheated oven set at 160c / gas mark 2 for around 55-60 minutes, the centre should have a slight wobble. Leave to stand for 20 minutes before carefully removing from the tin and transferring to a serving plate, chill in the fridge.
6. To serve, cut the cheesecake into portions, dust with icing sugar and caramelize the top with a cook’s blowtorch. You can drizzle with some of the reserved rhubarb syrup if desired.

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