Rhubarb Cheesecake Creams Delight (Print Version)
# Ingredients:
→ Rhubarb Compote
01 -
480 ml rhubarb, chopped
02 -
100 g granulated sugar
03 -
15 ml water
04 -
5 ml vanilla extract
→ Cheesecake Mixture
05 -
225 g cream cheese, softened
06 -
60 g powdered sugar
07 -
5 ml lemon zest
08 -
240 ml heavy cream, whipped
→ Base
09 -
60 g graham cracker crumbs
10 -
15 ml unsalted butter, melted
# Instructions:
01 -
In a saucepan, combine chopped rhubarb, granulated sugar, and water. Cook over medium heat for 10–15 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens into a compote. Remove from heat, add vanilla extract, and let cool completely.
02 -
In a mixing bowl, beat softened cream cheese, powdered sugar, and lemon zest until smooth and creamy. Gently fold the whipped heavy cream into the mixture, maintaining a light and airy texture.
03 -
Mix graham cracker crumbs with melted butter in a small bowl until evenly combined.
04 -
Layer the graham cracker mixture at the bottom of individual serving glasses, followed by a layer of cheesecake filling and a generous spoonful of rhubarb compote. Repeat layering as desired for visual appeal.
05 -
Refrigerate the assembled creams for at least 2 hours before serving to allow flavors to develop and layers to set.
# Notes:
01 -
For best results, allow the rhubarb compote to cool completely before layering to prevent melting the cream mixture.