It’s that time of month again…Daring Baker time! (In case it seems so long since you last saw a DB challenge…you’re right….I failed to do last month’s challenge…) This month’s challenge was cheesecake, a recipe from Jenny of JennyBakes.com. For me the challenge was to find a suitable pan to bake the cheesecake in because the recipe called for a water bath. And like most Dutch people, I only have springform baking tins. In the end I decided to go for a single use aluminum tart pan. It was not very high so I ended up with a not so high cheesecake. I made â…” of the recipe and that amount was exactly right for my pan.
The flavour combination of rosewater and rhubarb was something I planned to use for a different recipe but I couldn’t think of something nice for the cheesecake.
I was glad the amount of rosewater was just right (for â…” of the original recipe I used 1 Â½ tbs of rosewater and also 1 tbs of lemon juice). To make the rhubarb jelly I defrosted (and heated) the cooked and sweetened rhubarb I had in my freezer and strained it. Added 2 leaves of gelatine to 200 ml rhubarb juice for the mirror.
To make the mirror I cut my cheesecake with a cake ring, left the ring on and poured in the rhubarb mirror. Chilled it and removed the cake ring.
I must say that I was quite happy about the results, the rhubarb was a very pretty colour and the layer looks neat enough. Unfortunately my crust was a little soggy, I think that was because I poured the mirror on top of the cheesecake while it was still hot. I was afraid it would jellify quickly because the cheesecake came from the fridge and I didn’t feel like creating a wonky mirror. Well at least it looked good 😉
As far as the taste was concerned, the rosewater tasted very good in the cheesecake but the rhubarb mirror wasn’t strong enough to give a good rhubarb flavour to the cake. It was nice and tangy to contrast with the sweetness of the rest of the cake though.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
You can find the recipe here.