Rhubarb Cheesecake Creams Parfait (Print Version)
# Ingredients:
→ Crumb Base
01 -
60 g graham cracker crumbs
02 -
15 ml unsalted butter, melted
→ Cheesecake Cream
03 -
240 ml heavy cream, whipped
04 -
1 teaspoon lemon zest
05 -
60 g powdered sugar
06 -
225 g cream cheese, softened
→ Compote
07 -
5 ml vanilla extract
08 -
15 ml water
09 -
100 g granulated sugar
10 -
480 g rhubarb, chopped
# Instructions:
01 -
Pop your finished dessert glasses into the fridge for a couple hours so everything firms up. Once they're cold, dig in.
02 -
Spoon some crumbs into each glass. Dollop the cheesecake cream on top of that, then add a layer of your cool rhubarb compote. If you want, just keep layering until you use everything up.
03 -
Throw your graham crumbs and melted butter together in a bowl. Mix till it looks a bit like damp sand, then set aside.
04 -
Beat your cream cheese with powdered sugar and lemon zest till it's all smooth. Fold in the whipped cream gently so it stays fluffy.
05 -
Put rhubarb, sugar, and water in a saucepan. Warm it over medium, give it a stir here and there. Let it cook for 10–15 minutes till the rhubarb's super soft and kind of jammy. Take it off the heat, stir in the vanilla, and let it cool all the way.
# Notes:
01 -
Make totally sure the rhubarb mixture's not warm before you layer it in. That keeps your cheesecake cream from melting.