Vanilla and rhubarb baked cheesecake

Step 1 — Preheat oven to 170°C. Brush a 22cm (base measurement) springform pan with melted butter to grease.

Step 2 — Place biscuits in bowl of a food processor and process until finely crushed. Add melted butter and process until combined. Transfer to prepared pan and use the back of a metal spoon to press mixture evenly over base. Place in fridge until required.

Step 3 — Meanwhile, place rhubarb, water and 60g (1/4 cup) of the sugar in a medium saucepan over medium heat. Use a small sharp knife to scrape vanilla seeds from 1 vanilla bean into the pan. Add bean and cook, stirring occasionally, for 8-10 minutes or until rhubarb softens. Remove from heat and set aside for 20 minutes to cool. Use tongs to remove and discard vanilla bean.

Step 4 — Use an electric beater to beat together cream cheese and remaining sugar in a large bowl. Add eggs and egg yolks, 1 at a time, beating well after each addition, until combined. Use a small sharp knife to scrape seeds from the remaining vanilla bean into the cream-cheese mixture. Use a large metal spoon to fold in cream until combined.

Step 5 — Pour filling into the prepared pan and gently swirl through rhubarb mixture.

Step 6 — Cover the sides and base of the pan with 2 layers of foil. Place in a deep ovenproof dish and pour in enough boiling water to come halfway up the side of the pan. Bake in preheated oven for 1 hour or until just set in the centre. Remove from oven and set aside on a wire rack for 1 hour to cool. Cover loosely with plastic wrap and place in fridge for 6 hours or until set.

NOTES

Prep: 10 mins (+ 80 mins cooling time & 6 hours setting time)

Microwave tip: Place vanilla seeds and bean in a medium microwave-safe bowl with rhubarb, water and 60g (1/4 cup) of sugar. Cook, uncovered, on High/800watts/100%, stirring every 2 minutes, for 5-6 minutes or until rhubarb softens.

!!!! The baked cheesecake cools down in several stages — first in an open oven, then at room temperature, and finally in the fridge.