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    Rhubarb and vanilla cheesecake

    25 February 2012

    Rhubarb cheesecake

    Quantity Ingredients Unit Price Unit Cost
    80g Digestive biscuits €4.00 kg €0.32
    50g Caster sugar €1.60 kg €0.08
    75g Unsalted butter €6.64 kg €0.50
    500g Rhubarb €1.49 kg €0.75
    100g Caster sugar €1.60 kg €0.16
    100ml Water €0.00 litre €0.00
    400g Cream cheese €5.98 kg €2.39
    80g Icing sugar €2.25 kg €0.18
    1 Lemon €0.25 each €0.25
    50ml Vanilla essence €9.42 litre €0.48
    600ml Cream €1.78 litre €1.07

    Costings for recipe
    Overall cost of recipe €6.18
    Wastage @ 4% €0.25
    Total food cost €6.43
    Portion yield 8
    Cost per portion €0.80

    Method

    1. Melt the sugar and butter, add to the crushed biscuits, mix and allow to cool to a firm crumble.

    2. Poach the diced rhubarb with the sugar and water until soft.

    3. Whip the cream and fold into the cream cheese, icing sugar, lemon juice and vanilla essence which has been pulsed in liquidiser.

    4. Assemble all three elements in tall glasses in layers.

    5. Refrigerate and serve.

    Any prices supplied are for guidance only and should be changed to reflect those of the individual business.