Ingredients

CHEESECAKE FILLING

1. 1/3 cup of sugar in which half a vanilla pod is mixed in
2. zest of half a lemon
3. 1/3 cup of cream 35%
4. 250 grams of cream cheese
5. 1 egg
6. 30 grams of chopped white chocolate

*I prefer the La Liberté cream cheese than the Philadelphia one as it is more natural and I just prefer the taste but any cream cheese works.

OREO CRUST

1. 1 1/3 cup of Oreo's crumble mixture
2. 1 tablespoon of sugar
3. 1/3 cup of melted butter

RHUBARB TOPPING

1. 140 grams of rhubarb
2. 2 tablespoons of sugar

STRAWBERRY COULIS

1. 300 grams of strawberries
2. juice of half a lemon
3. 100 grams of sugar

Preparation

OREO CRUST AND RHUBARB CHEESECAKE

1. Preheat the oven at 350F.
2. In a bowl mix together all the ingredients for the Oreo crust and place them in the bottom of your cheesecake mold. Cook for 8-10 minutes and then remove from the oven.
3. In a stand mixer, mix together all the ingredients for the cheesecake mixture until soft peaks form, pour the mixture into the cooled Oreo crust covered mold. Add chopped white chocolate pieces throughout the cheesecake.
4. Bake for 20-25 minutes.
5. Cut the rhubarb into the pieces the length of your mold. Mix in the sugar and place in the oven for 5 minutes maximum.
6. Once the cheesecake timer ends, add pieces of rhubarb on top of the cheesecake (the cheesecake will be puffed up but once it is cooled down it will flatten). Bake for an additional 5 minutes.
7. Let cool down completely and add edible flowers on top.

STRAWBERRY COULIS

To serve, the cheesecake being light in flavor, we judged that it was best served with a fruit coulis. Keep in mind, this could work with pretty much any berry of your liking.

1. In a pot on low heat, melt the sugar, strawberries and lemon juice.
2. Let mixture thicken for about 15 minutes.

Bon Appétit!

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