- Serves: 6-8
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 100 g digestive biscuits, crushed
- 50 g butter, melted
- 40 g demerara sugar
For the cheesecake:
- 65 g butter
- 225 g caster sugar
- 550 g curd cheese
- 40 g plain flour
- grated zest and juice of 2 lemons
- 4 eggs, separated
- 200 ml double cream, lightly whipped
For the topping:
- 4 stalks rhubarb
- 75 g caster sugar
- 2 tbsp water
- drop of vanilla essence
- sheet of sheets leaf gelatine
1. Set the oven to 160°C/gas 3. Lightly oil a 25cm loose-bottomed round cake or spring-release tin, and line with greased greaseproof paper.
2. Mix together the ingredients for the base, spread over the base of the tin and press down firmly with the back of a metal spoon. Leave to set.
3. For the cheesecake, place the butter, sugar, curd cheese, flour, lemon rind and juice, and egg yolks into a large bowl. Beat until smooth. Fold in the cream.
4. In a clean bowl, whisk the egg whites until firm and then fold into the mixture. Pour on to the biscuit crust.
5. Bake for 1 hour and 30 minutes, until set. Turn off the oven and leave the cheesecake in the oven for a further hour to cool. Run a knife around the edge of the tin to loosen the cheesecake and push the base up through the cake tin. Remove the side paper.
6. For the topping, place the rhubarb, sugar, water and vanilla essence into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down. Take off the heat and leave over a bowl of ice to completely cool down.
7. Meanwhile soak the gelatine in cool water until soft, and then stir it into the hot rhubarb compote. Leave to cool.
8. Spoon the cold compote evenly over the cheesecake and place in the fridge to set for a couple of hours.
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