Prep
15 minBake
set overnightServes
8Difficulty
Medium 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
1
For the rhubarb filling:
Rhubarb
chopped
Fairtrade Tate & Lyle Golden Caster Sugar
For the biscuit base:
Digestive biscuits
crushed
Unsalted butter, softened
For the cheesecake filling:
Cream cheese
Tate & Lyle Icing Sugar
Vanilla
Double cream
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
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- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
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Here’s how to make them:
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Find the recipe via the link in our bio.
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