White Chocolate/ Lemon Curd/ Vanilla Wafer Crust/ Topped With Strawberry Rhubarb Puree Recipe

Cheesecake Directions

1. 1

   Prepare the Crust

   Preheat the oven to 350°F (175°C). Crush the vanilla wafers into fine crumbs and mix with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let cool.

2. 2

   Make the Cheesecake Filling

   In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the melted white chocolate, lemon curd, eggs, and vanilla extract. Mix until well combined and creamy.

3. 3

   Bake the Cheesecake

   Pour the cheesecake filling into the cooled crust. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

4. 4

   Prepare the Strawberry Rhubarb Puree

   In a saucepan, combine fresh strawberries and chopped rhubarb with a little sugar. Cook over medium heat until the fruit is soft and the mixture thickens. Blend until smooth and strain if desired. Let cool.

5. 5

   Serve

   Once the cheesecake is chilled, slice and serve topped with the strawberry rhubarb puree.