Yorkshire rhubarb cheesecake

Yorkshire rhubarb cheesecake

This family recipe is a perfect blend of creamy filling and tangy rhubarb topping.

By , 21 September 2015
Yorkshire rhubarb cheesecake
  • Ready in: 80 mins
  • Serves: 14
  • Price: 46p per serving
Nutritional Info
Each 105g serving contains
  • Fat high
    29.4g
    42%
  • Saturates high
    16.8g
    84%
  • Sugars med
    7g
    8%
  • Salt med
    0.63g
    11%
  • Energy 1411KJ 337KCAL
    17%
of your reference intake.
Typical energy values per 100g: 1344kJ/321kcal.
Ingredients
  • 200g digestive biscuits, crushed
  • 85g melted butter
  • 400g cream cheese
  • 2 large eggs
  • 140g caster sugar
  • 1 1/2 tsp vanilla essence
  • 450ml sour cream
  • For the topping:
  • 55g caster sugar
  • 250g Yorkshire Forced Rhubarb, chopped
  • 1 tsp arrowroot
Method
  • 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.