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Baked Rhubarb Cheesecake

Forced rhubarb, from specialist growers in Yorkshire, is grown in the dark because this keeps the stem delicately pink and tender.

  • Timer Prep 150 min
    Cook 40 min
  • Chart 355.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Crush the digestive biscuits. Melt the butter. Cut the forced rhubarb into 5cm lengths. Sift the cornflour.

Method

  1. 1 Butter one 20cm spring-form tin per cheesecake being made.
  2. 2 Mix the biscuits and butter together and press firmly into the base of the tin; leave to chill.
  3. 3 Gently heat the rhubarb with four-fifths of the sugar in a saucepan for 5 minutes until tender. Leave to cool.
  4. 4 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
  5. 5 Beat together the remaining ingredients until smooth and pour into the tin. Swirl the rhubarb into the top and bake for 30-35 minutes.
  6. 6 Turn off the oven and leave to cool with the door slightly open. Chill for 2 hours before serving.
  • Average per serving
  • Calories 355.0kCal
  • Fat18.9g
  • Saturated10.6g
  • Salt0.85g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg