Take your taste buds on a wild ride with this amazing maple roasted rhubarb cheesecake! 💕 Bursting with our bio maple syrup, goût riche that will make your palate dance, this maple syrup-coated delight is not just delicious, it's a versatile superstar. And the best part? It's the ultimate secret weapon to transform your cheesecake into a mouthwatering sensation ✨
Maple roasted rhubarb cheesecake recipe
450 grams rhubarb stalks, trimmed and cut into 5 cm pieces
1/4 cup happy maple bio maple syrup, goût riche
1 pinch of salt
Preheat your oven to 190°C.
In a casserole dish, combine the rhubarb, maple syrup and salt. Toss gently to coat the rhubarb evenly.
Place the closed casserole dish in the preheated oven and roast for about 15-20 minutes, or until the rhubarb is tender. You can check for doneness by inserting a fork into a piece of rhubarb; it should easily go through.
Once roasted, remove the casserole from the oven and let the rhubarb cool slightly. The syrup will thicken as it cools.
Serve the oven-roasted rhubarb warm or at room temperature, with this delicious cheesecake for example !
Maple cheesecake recipe
Ingredients for the cream
400g silken tofu
320g white chocolate
100g almond butter
50g happy maple bio maple syrup, goût riche
75g milk of your choice
Ingredients for the almond crust
30g plain crackers
10 Medjool dates
A pinch of salt
Ingredients for the date caramel
20g happy maple bio maple syrup, goût robuste
50g milk of your choice
Pit the dates and mix all the ingredients for the shortbread in a food processor until you get a crumbly dough. Knead the mixture into a large ball. Then, prepare a round cake mold of approximately 20cm in diameter with parchment paper at the bottom and generously butter the sides. Add the crust base, pressing firmly with your fingers to cover the bottom evenly. Place the mold in the refrigerator.
Melt the white chocolate in a double boiler, then mix all the ingredients for the cream in a food processor until you get a smooth batter. Pour it into the mold, then tap the mold lightly on a flat surface to ensure that the cream is spread evenly.
Refrigerate for at least 5 hours, preferably overnight.
Prepare the caramel by first soaking the pitted dates in boiling water for 10 minutes. This makes it easier to remove the skin from the dates and obtain a smooth mixture. Drain them, then gently remove the skin from the dates. Blend the plant-based milk, maple and dates in a blender until you get a smooth "caramel" texture. Add a little milk if the consistency is too thick.
Unmold the cheesecake by running a knife along the edges to detach the cream and shortbread from the mold. Place the cake on a serving plate and garnish with the date caramel by pouring it in the center of the cheesecake and spreading it with a spatula. Garnish and decorate the cake with roasted rhubarb. Enjoy!