Cheesecake in a Glass

This recipe appeared in my inbox not too long ago. Now I am a cheesecake purist. Really no one can touch my mothers. It is the best and really, it spoils cheesecake for me anywhere else.

But I'm (usually) willing to try new things. From C in DC via The English Kitchen.

Cheesecake in a Glass with Rhubarb Syrup
Serves 8

If you only make one dessert this year . . . let this be the one! Easily made the day before (without the topping). Top with the rhubarb just before serving.

Crumbs:

• 50g of butter (1/4 cup)
• 200g shortbread type of biscuits, made into fine crumbs (about 2 cups)
  

For the cheese filling:

• 350ml of double cream (1 1/3 cups whipping cream)
• 150g of caster sugar (2/3 cup)
• 250g of mascarpone cheese (1 cup)
• 300g of soft cream cheese (1 1/4 cup)
• the finely grated zest of an unwaxed orange
• 1/4 tsp vanilla
  

For the rhubarb topping:

• 450g of rhubarb (1 pound)
• 150g of caster sugar (2'3 cup)
• 1 TBS honey
• the finely grated zest of 1/2 unwaxed orange
  

First make the crumbs. You want the biscuits really crushed fine. (A biscuit is a cookie.) Melt the butter and mix it together with the biscuit crumbs. Set aside.

Measure the cream along with the sugar into a large bowl. Whisk with a balloon whisk just until it begins to thicken. Do not over whip as you will have problems. Fold in the mascarpone cheese and cream cheese, along with the orange zest and vanilla. Set aside.

Wash the rhubarb and trim. Cut into 1 inch lengths. Place into a large pan along with the sugar, orange zest, honey and 4 TBS water. Bring to the boil then reduce heat and gently poach the rhubarb until softened. This will take about 15 minutes or so. Remove the rhubarb with a slotted spoon and set aside to cool. Bring the juices back to the boil and reduce until it is thick and syrupy. Watch carefully as you don't want it to burn or disappear. Set aside to cool.

Spoon a tablespoon of the cheese mixture into the bottoms of some pretty glasses. Top with 1/3 of the crumbs. Spoon half of the remaining cheese mixture over top. Top with 1/3 of the crumbs. Add the remaining cheese mixture, once again spooning it on top. sprinkle with the remainder of the crumbs. Divide the poached rhubarb between all the glasses and spoon it on top of the crumbs. Drizzle with a bit of the rhubarb syrup. Serve.