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Rhubarb Cheesecake

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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.

Good job, now enjoy!

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