Spoiler alert: this here is a little cheat’s dessert. Prep is done in under an hour, no fancy qualifications required, looks pretty as a peach, and is so much fun to just absolutely demolish. Also it tastes pretty darn good. The slight tartness of the roasted rhubarb is offset by the honey mascarpone cream. Then there’s the slightly salty pistachios that flirt with the vibrant syrup drizzling down the sides. And did I mention that the crisp brown sugar meringue cradling the whole thing has a slightly caramelised flavour, and is so devilishly light and delicious? Who’s complaining?
If there was any of this cheesecake left, I’d gladly offer you a slice, but unfortunately I just polished off 1/4 of the last piece that was carefully split and shared tonight. I went for full-force decadence with this one, because it was a birthday gift for a spectacular old friend of mine. The cheesecake starts with a crunchy ginger nut base, which lovingly embraces a velvety, creamy, not-too-sweet filling. The goats cheese is a wonderful offset to the richness of the cake, and provides a deliciously light texture with the slightest tang. Topped with a fragrant rhubarb, raspberry and ginger compote, this masterpiece takes under 1 hour to prepare and is, quite frankly, divine.