- 750g ricotta
- 320g cream cheese
- 300g crème fraiche
- 200g caster sugar
- 3 vanilla pods split and scraped
- zest from 1 orange
- zest from 1 lemon
- 200ml single cream
- 10 leaves gelatine (titanium strength)
Vanilla cheesecake, rhubarb and ginger
Jason Atherton
12th March 2013
Vanilla cheesecake, rhubarb and ginger
Vanilla cheesecake, rhubarb and ginger
Ingredients
Method
Blend ricotta, cream cheese, crème fraiche, sugar, vanilla and zest in thermo
Soak gelatine until soft, squeeze out excess water and place into small pan and dissolve
Add gelatine to blender and blend until smooth
Set in plastic container for 3 hours until firm and set
Place back into blender and blend on medium speed slowly adding the cream
Then carry on blending until light and fluffy
Transfer into a lined flat terrine tray and set ready to cut.
Rhubarb sorbet
Ginger crumble
Poached rhubarb
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
