Recipes
Yorkshire rhubarb cheesecake
This family recipe is a perfect blend of creamy filling and tangy rhubarb topping.
This family recipe is a perfect blend of creamy filling and tangy rhubarb topping.
(15 votes)
Cook: 1 Hour 20 Mins
Serves: 14
Price: 46p per serving
Nutritional Information
Each 105g serving contains
Energy
1411kj
337kcal
1411kj
337kcal
17%
Fat
29.4g
29.4g
High
42%
42%
Saturates
16.8g
16.8g
Med
84%
84%
Sugars
7g
7g
Med
8%
8%
Salt
0.63g
0.63g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
1344kj/321kcal
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 ½ tsp vanilla essence
450ml sour cream
55g caster sugar
250g Yorkshire Forced Rhubarb, chopped
1 tsp arrowroot
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Lightly grease a 20cm springform cake tin.
2
Mix the biscuits and butter. Put in the tin and press down into the base.
3
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.
4
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.
5
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.
6
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.
7
Remove the cheesecake from the tin. Spoon on the topping. Chill for at least an hour before serving.