No-Bake White Chocolate Cheesecake with Rhubarb Jelly

This No-Bake White Chocolate Cheesecake with Rhubarb Jelly is the perfect summertime dessert! It melts in your mouth, yet it is so refreshing. The sweetness of the white chocolate is in perfect harmony with the delicate tanginess of the rhubarb jelly. Oh, and have I mentioned how pretty it looks? :)

Rhubarb is also called the "Pie Plant", due to the fact that it is slightly sweet and very tart, it is preferred as a pie filling. A rhubarb and apple pie or maybe crumble was my first thought as well but I wanted a chilled dessert, so I thought, what if I just experiment a little bit and make a No-Bake White Chocolate Cheesecake with Rhubarb Jelly? So I made it, and honestly, no regrets!

No-Bake White Chocolate Cheesecake with Rhubarb Jelly

No-Bake White Chocolate Cheesecake with

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Prep time: 40 min Total time: 4 hrs 40 min or longer if refrigerated overnight (includes cooling and chilling) Servings: 10-12

INGREDIENTS Biscuit base: · 260g digestive biscuit crumbs (I used one packet from McVitie's) · 100g unsalted butter (melted) Cheesecake: · 500g mascarpone cheese (room temperature) · 1 tub double cream (284ml)

· 100g white chocolate

· 3 tbsp Stevia or you can use sugar instead · zest and juice from 1 lime · 3 gelatine leaves Rhubarb jelly: · 200g fresh rhubarb · 200ml water · 50g sugar

· 2 sachets Green’s Quick Jel

· 2 gelatine leaves

DIRECTIONS

Biscuit base:

1. Line a 20cm (8’’) round springform cake tin with parchment paper. 2. Combine the biscuit crumbs and the melted butter in a bowl, then add it to the cake tin. Press the mixture onto the tin, until it evenly covers the bottom. Put it in the fridge. Cheesecake: 1. Melt the white chocolate and let it cool slightly. 2. Put the gelatine leaves into a bowl of cold water and let them soak. 3. Whip the double cream in a bowl until soft peaks form and set it aside. 4. In a larger bowl, mix the mascarpone cheese with the Stevia, lemon zest, and juice. Gradually, add the melted chocolate, stirring quickly. 5. Squeeze out the excess water from the gelatine leaves and place them into a small bowl. Add 4-5 tbsp of hot water to dissolve the gelatine. 6. Stirring vigorously, combine the melted gelatine into the cheesecake mixture. When it’s all mixed together, pour it into the cake tin and pop it in the fridge.

Rhubarb jelly:

1. Wash the rhubarbs in cold water and cut them into small pieces. Place the rhubarb into a saucepan, add the sugar and water and bring it to a gentle simmer on low heat.

2. Soak the gelatine leaves in cold water for a few minutes, then squeeze out the excess water and add it to the rhubarb compote. Add the Quick Jel as well and boil for another minute. Take it off the heat and stirring frequently, let it cool for 10-15 minutes until the jelly starts to set.

3. Pour the rhubarb jelly over the cheesecake and refrigerate for 4 hours or preferably overnight.

4. Remove the rim of the tin before serving and for the perfect slice cut with a hot knife. Keep it in the fridge and eat within 3 days.

5. Bon Appétit! 😊

Tip: Sprinkle some chopped pistachios over the cheesecake for added texture, flavour and colour!

Tip: I reduced the amount of added sugar in this recipe as usual. The cheesecake is sweetened by the white chocolate and I added Stevia instead of sugar. I only used a little bit of sugar for the rhubarb compote as it helps to obtain a "syrupy" texture. You can always add less or more sugar, depending on the tartness of your rhubarb.

Did you try this recipe?

Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen