Rhubarb Cheesecake Creams Parfait (Print Version)
# Ingredients:
→ Compote
01 -
480 g rhubarb, chopped
02 -
100 g granulated sugar
03 -
15 ml water
04 -
5 ml vanilla extract
→ Cheesecake Cream
05 -
225 g cream cheese, softened
06 -
60 g powdered sugar
07 -
1 teaspoon lemon zest
08 -
240 ml heavy cream, whipped
→ Crumb Base
09 -
60 g graham cracker crumbs
10 -
15 ml unsalted butter, melted
# Instructions:
01 -
In a saucepan, combine rhubarb, granulated sugar, and water. Cook over medium heat for 10–15 minutes, stirring occasionally, until rhubarb softens and forms a compote. Remove from heat, stir in vanilla extract, and let cool completely.
02 -
In a mixing bowl, beat cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in the whipped heavy cream until fully incorporated.
03 -
In a separate bowl, combine graham cracker crumbs with melted butter, mixing until the texture resembles wet sand.
04 -
Layer graham cracker base at the bottom of individual serving glasses. Spoon cheesecake cream over the crumbs, followed by a portion of the rhubarb compote. Repeat layers as desired.
05 -
Refrigerate the assembled desserts for a minimum of 2 hours before serving for optimal texture.
# Notes:
01 -
Ensure the rhubarb compote is fully cooled before layering to maintain the integrity of the cheesecake cream.