Rhubarb cheesecake

Rhubarb cheesecake
Serves: 6-8
  • 4 sticks rhubarb, chopped into small chunks
  • 2-3 tbsp sugar
  • 200g digestive biscuits
  • 200g ginger nut biscuits
  • 225g butter
  • 700g cream cheese
  • 500ml double cream
  • 140g caster sugar
  • 1 heaped tbsp powdered gelatine (optional)
  • 2 tbsp rhubarb curd to drizzle over
  1. Grease and line a 25cm cake tin with three layers of clingfilm.
  2. Place butter in a saucepan over a low heat and melt. Place biscuit crumbs in a mixing bowl, pour butter over and mix well. Place in the tin and flatten down to make a base.
  3. Place rhubarb and 2 tbsp sugar in a pan and cook over a medium heat until tender. Taste and add more sugar if required.
  4. Place cream cheese, double cream and caster sugar in a mixing bowl and add 2 dessert spoonfuls of the rhubarb. If using gelatine, dissolve it in a small amount of water (as per pack instructions) and add to the bowl. Blend until smooth and fairly thick.
  5. Stir through more of the rhubarb, reserving enough to garnish, and spread filling evenly over the biscuit base.
  6. Drizzle some rhubarb curd on top and decorate with rhubarb pieces around the edge.
  7. Refrigerate overnight.


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