Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking, Easy recipes

Real Living recipe for pistachio and orange cheesecake with poached rhubarb.

INGREDIENTS

500g ricotta
¾ cup icing sugar
1 egg, beaten lightly
Juice and finely grated peel (zest) of 1 orange
¾ cup unsalted shelled pistachios
¼ cup caster sugar
½ cup water
6 rhubarb stalks, ends trimmed, cut into 4cm lengths

METHOD

1. Make cheesecake Preheat oven to 180ºC (160ºC fan-forced) and line loaf tin with baking paper. Put ricotta in food processor with icing sugar, egg and orange zest and process till smooth. Stir in pistachios, then spoon mixture into lined tin. Press down with back of large spoon, cover tin with foil and cook in oven for 50 minutes. Remove from oven and let cool before removing from tin.

2. Make poached rhubarb Meanwile, mix orange juice, sugar and water in saucepan. Cook over high heat and boil for 5 minutes. Add rhubarb and cook for 2 to 3 minutes over high heat, stirring often, until rhubarb starts to soften. Transfer to bowl and cool to room temperature.

3. Cut cheesecake into thick slices and serve with poached rhubarb. Happy eating!

Who doesn't love a cheesecake?