Baked rhubarb and custard cheesecake

For the rhubarb purée, add the rhubarb, sugar and lemon juice to a small saucepan and bring to a simmer. Cook for 10–15 mins or until the rhubarb is soft. Use a stick blender to blitz until smooth.

In a small heatproof bowl, mix the cornflour with 1tsp water until smooth. Stir in 1tsp hot rhubarb purée, then add this mixture to the rest of the rhubarb purée in the pan. Return to the hob and stir over a gentle heat until simmering. Remove from the heat, then set aside and allow to cool completely.

Preheat the oven to 160°C/140°C fan/gas 2. Grease a 20cm springform tin with butter and line the base with baking parchment. Blitz the custard creams in a blender, then add in the melted butter and blitz until the mixture is combined with a sandy texture. Press into the cake tin base and chill in the fridge until required. When ready to use, wrap the bottom of the cake tin in a double layer of foil, then place the tin on a baking sheet.

Whisk together the cream cheese, sugar, cornflour, sugar, lemon zest and vanilla extract until smooth, then add in the eggs and yolk and mix until smooth. Whisk in the soured cream. Pour into the cake tin and smooth the top with a spoon.

Using a teaspoon, add small blobs of the rhubarb purée to the cheesecake in a circle close to the edge. Use the other end of the teaspoon to drag through the circles to elongate them and form swirls.

Place the cheesecake in the oven and bake for 1hr, or until the cheesecake has a gentle wobble in the centre.

Turn off the oven but leave the cheesecake inside. Open the oven door a crack (you can wedge a wooden spoon in the crack to keep it open) and leave the cheesecake to cool completely.

Remove from the tin and either serve immediately or chill in the fridge until it is needed.