Rhubarb cheesecake

11 September 2006
Rhubarb cheesecake


(serves eight)

1 packet of digestive biscuits
90g unsalted butter
220g rhubarb
115g Muscovado sugar
Juice of ½ a lemon
3 leaves gelatine
350ml double cream
250g cottage cheese


In an 8in flan ring make a biscuit base with the digestives and butter. Slice the rhubarb and cook with the sugar in the stove not adding any liquid. Remove from the heat add the lemon juice and soaked gelatine and liquidise with the cottage cheese.

Whip the cream and fold into the cheese. Put on to the biscuit base and set in the fridge for two hours.

Slice and serve with a compote of rhubarb.

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