Rhubarb Cheesecake

Rhubarb Cheesecake

Categories:

quick & easy
Cakes & Cupcakes
dessert
Golden Caster
12
Prep Time
Cook Time
Ingredients

For the rhubarb filling:

400g rhubarb, chopped

120g Tate & Lyle Golden Caster Sugar
 

For the biscuit base:

200g digestive biscuits, crushed

90g unsalted butter, melted
 

For the cheesecake filling:

600g cream cheese

80g Tate & Lyle Icing Sugar

1 tsp vanilla

240ml double cream

 

 

  1. Place the rhubarb and golden caster sugar in a saucepan and cook until the rhubarb has softened and the sugar has dissolved. Bubble for 5 minutes to reduce the liquid, then remove from the heat and blitz until completely smooth. Set aside to cool.
  2. Blitz the digestive biscuits, then mix them with the melted butter. Press into the base of an 8” springform tin, then pop in the fridge whilst making the cheesecake.
  3. For the cheesecake, mix the cream cheese, icing sugar, and vanilla in a large bowl until smooth. Add in the double cream and beat until the mixture thickens.
  4. Tip about ⅓ of the cheesecake mixture onto the chilled base and spread it out evenly. Drizzle with about ⅓ of the rhubarb mix. Repeat these layers twice more, finishing with the rhubarb drizzle. Carefully, run a knife or skewer through the top layer of drizzle to create a swirled pattern.
  5. Chill the cheesecake overnight before enjoying it.
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