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Sheep's milk cheesecake recipe with rhubarb and strawberries

Frank Camorra
Frank Camorra

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This cheesecake serves up lots of surprises.
This cheesecake serves up lots of surprises.Marcel Aucar

This upside-down cheesecake has a few surprises. Cooking it in a bain marie makes the texture extra smooth and delicate. It also uses flavour-packed sheep's milk - popular in Spain. If you can't find sheep's milk yoghurt, goat's curd is a good substitute. Instead of making a biscuit base, crush your favourite biscuits and sprinkle them over the top before topping with fruit.

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Ingredients

  • 250g sheep's milk yoghurt

  • 250g Philadelphia cream cheese

  • 80g brown sugar

  • 80ml milk

  • 80ml cream

  • 1 tbsp lemon juice

  • 1 lemon, zested

  • 1 orange, zested

  • 50ml chartreuse, or your favourite liqueur

  • 4 eggs, lightly beaten

 

  • 1 cup castor sugar

  • 2 star anise

  • 1 cup orange juice

  • 1 cup sweet wine

  • 1 cup cold water

  • 600g rhubarb, washed, trimmed and cut into 6cm lengths

  • 300g strawberries

  • 1 tbsp barberries​

  • 1 pkt gingernut​ or other plain biscuits, crushed

Method

  1. For cheesecake

    Preheat the oven to 120C.

    Blend all the ingredients in a food processor until smooth.

    Pour the mix into a 21cm x 21cm x 7cm-deep ovenproof tray. Place this tray into a larger tray and fill the big one with boiling water to half way up the side of the smaller tray. Carefully put in the oven and bake for about 45 minutes* (see tip).

    It should be firm but still with a bit of wobble, not runny. Cool immediately in the fridge.

     

    For rhubarb and strawberries

    Preheat oven to 160C.

    Place sugar, star anise, orange juice, wine and water in a saucepan over a low heat. Cook, stirring, for five minutes or until the sugar has dissolved. Increase the heat to high, bring to the boil and boil without stirring for two to three minutes.

    Place rhubarb in a single layer in a baking dish and add sugar mixture. Cover with foil. Bake for 15 minutes or until rhubarb is tender.

    Pour a little hot water over the barberries and soak until needed.

    Hull the strawberries and cut them in half. Add the strawberries to the warm rhubarb in the baking tray, covering them in the syrup. Strain the barberries and sprinkle them over the rhubarb.

    To serve cheesecake: using a large spoon, carefully take a scoop of cheesecake, place it gently on a plate and sprinkle with crushed biscuits. Spoon some of the rhubarb mixture over it with a little syrup.

    * Tips: When cooking food in a bain marie (water bath), the water must be boiling. If not, it takes too long to heat up, which changes the cooking time.

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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