How to make Rhubarb Cheesecake
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.
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.
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.
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.
Chill the cheesecake overnight before enjoying it.
Ingredients – 2 items
For the rhubarb filling:
Fairtrade Tate & Lyle Golden Caster Sugar
For the biscuit base:
Unsalted butter, softened
For the cheesecake filling:
Tate & Lyle Icing Sugar
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