Yorkshire rhubarb cheesecake
- 200g digestive biscuits, crushed
- 85g melted butter
- 400g cream cheese
- 2 large eggs
- 140g caster sugar
- 1 ½ tsp vanilla essence
- 450ml sour cream
- For the topping
- 55g caster sugar
- 250g Yorkshire Forced Rhubarb, chopped
- 1 tsp arrowroot
Pre-heat the oven to 190C/170C Fan/Gas 5. Lightly grease a 20cm springform cake tin.
Mix the biscuits and butter. Put in the tin and press down into the base.
Mix the cream cheese with the eggs, 100g sugar and 1/2 tsp vanilla essence. Spread over the biscuit base. Bake for 25 minutes. Remove from the oven and leave to cool for 25 minutes. Keep the oven on.
Meanwhile, mix the sour cream with the remainder of the sugar and vanilla essence. Spread over the cheesecake and return to the oven for 10 minutes. Chill in the fridge overnight.
Once chilled, make the topping by dissolving 55g sugar in 2 tbsp water, on a low heat. Add the rhubarb, cover and cook for 2-3 minutes, until it begins to soften. Remove from heat.
Mix the arrowroot with 2 tbsp water. Add to the rhubarb mixture. Stir, then cook over a low heat until it thickens. Leave to cool.
Remove the cheesecake from the tin. Spoon on the topping. Chill for at least an hour before serving.