Shop

Gift

Learn

ABOUT

JOIN THE CLUB Account

+ FREE SHIPPING OVER £50

+ JOIN THE CLUB FOR JUST £15

Home
Blog
Caramelised white chocolate and rhubarb cheesecake

Caramelised white chocolate and rhubarb cheesecake

Rich, buttery sweetness of caramelised white chocolate balances the tart, tangy notes of rhubarb and the olive oil base adds a subtle fruitiness and a delicious crunch to this cheesecake.

This is another delight from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining.

Catch the last couple of days of forced rhubarb season and make this cheesecake—the perfect way to showcase this wonderful fruit. And the careful contrast of flavours combine for a dessert that is a ‘pretty in pink’ delight.

Here's the method:

Serves 4-6

For the Base: crush the biscuits to a fine powder and blend with the olive oil.
For the cheesecake: melt the chocolate gently over a bain marie, ensuring not to overheat it.
While the chocolate melts, whisk the double cream to soft peaks. Once melted, beat the chocolate into the whipped cream until smooth.
Whisk the cream cheese and caster sugar together until smooth. Fold the chocolate mixture into the cream cheese mixture until well combined.
Pour the mixture over the prepared cheesecake base. Gently tap the base to ensure the mixture is evenly distributed.
Allow to set completely in the refrigerator.
For the rhubarb: bring equal parts sugar and water to a boil to create a simple syrup. Make just enough to cover the rhubarb.
Once the syrup is boiling, reduce the heat to a simmer and add the rhubarb.
Poach for a few minutes—the exact time will depend on the thickness of the rhubarb, but it should take no more than 3-4 minutes.
When the rhubarb is soft, remove it from the syrup and let it cool before cutting to the desired size.
The remaining syrup can be reduced further to thicken and used as a drizzle over other desserts.

Top tip:

Rhubarb can quickly go from raw to overcooked! Even experienced chefs need to be cautious.

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...

SHOP NOW

You may also like...

Aubergine, tomato, and kalamata olives.

Silky aubergine, tomato, and red wine vinegar are balanced by the natural sweetness of dates and slow-cooked red onion and made to shine with plenty of September’s Club drop from Córdoba. This vibrant bowl from Kali Jago is the perfect dish to help your transition into autumn. Sweet, succulent tomato brings a taste of summer and this hearty Mediterranean dish will sit happily in the fridge for a few days, so it’s an ideal batch cook to set you up for the week. Plus, you can bulk it out with ...

Cherry pavlova with olive oil

Tangy yoghurt cream, crunchy pistachios, crisp meringue, and juicy cherries—these single-serve pavlovas are a sweet sensation for eyes and taste buds alike. Take your pavlova up a notch with the addition of extra virgin olive oil. An extra drizzle of our Greek olive oil or August’s Portuguese Club EVOO is the ideal pairing to cut through the sweetness and adds a shine of gold to this dessert. Purple fruits are also packed with polyphenols, adding even more goodness. If you don’t have fresh ...

Ceramics for the Olive Oil Club

From Porto to pride of place in the kitchen, one of your most requested products—the Citizens of Soil ceramic—is here. Within months of us launching in 2021, people kept telling us how they’d love to have our oil in a nice ceramic. At events and tastings, customers would ask about the best way to store their oil and show us different vessels they had used to refill our signature pouches. When you make a normal glass olive oil bottle as pretty as ours—it’s natural that people want to see what...

FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.