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Rhubarb Cheesecake

  Rating 0.0

Prep

15 min

Bake

set overnight

Serves

8

Difficulty

Medium

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Ingredients
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How to make Rhubarb Cheesecake

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Chill the cheesecake overnight before enjoying it.

Ingredients – 2 items

Serving

1

For the rhubarb filling:

Rhubarb

chopped

400 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

120 g

For the biscuit base:

Digestive biscuits

Digestive biscuits

crushed

200 g
Butter

Unsalted butter, softened

90 g

For the cheesecake filling:

Cream-cheese

Cream cheese

600 g
Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

80 g
Vanilla

Vanilla

1 tsp
Cream

Double cream

240 ml

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