Who doesn’t love a baked cheesecake? I actually think I know someone who doesn’t like cheesecake….it boggles the mind. I’ve forgotten who though. Probably for the best!!!

This rhubarb cheesecake is super simple and makes use of yummy rhubarb puree. If your not sure how to make the rhubarb puree, please drop a comment below! I will add the instructions.

I also incorporate rhubarb juice in the cheesecake but this is totally optional. Now you can get the Milk Chocolate Digestive Biscuits from Walmart (not sponsored) but any wheatie cookie will do.

Tips:

• Make sure your ingredients are at room temperature where it says room temperature.

• Heating the cream cheese in the microwave for 30 seconds will work also.

Rhubarb Cheesecake

Cheesecake Base

• 2 cups / 200 grams Milk Chocolate Digestive Biscuits ground up

• 3 - 4 tablespoons melted butter

Cheesecake Filling

• 450 grams cream cheese room temperature

• 1 teaspoon vanilla essence

• 1/4 cup cream room temperature

• 2 eggs room temperature

• 2 tablespoons flour

• 1/4 cup sugar

Optional

• 1/4 rhubarb juice

• 2 extra tablespoons flour

Rhubarb Puree

• 1/2 cup pureed rhubarb

• 1 teaspoon sugar

Directions

1. Preheat oven to 355 degrees F / 180 degrees C fan bake. Lightly grease & line with parchment/baking paper the bottom of a 22-cm / 9-inch spring form cake tin.

2. In a small bowl add ground digestive cookies and half the melted butter. Stir, continue adding melted till the ground cookies are moist but not saturated. Press into the bottom of the cake tin using the back of a spoon or your fingers. Place in fridge.

3. In a large bowl add cream cheese and vanilla essence, using a hand mixer or a wooden spoon mix together.

4. In a separate bowl whisk eggs and cream together. Add to the cream cheese, continue mixing until fully incorporated together. Stir in flour and sugar. If adding rhubarb juice, add now and the extra flour.

5. Remove cake tin from fridge, pour in cheesecake filling. In a bowl mix rhubarb puree and sugar. Use a tablespoon to dollop rhubarb on top of the cheesecake. To create a swirl drag a dinner knife through the spoonfuls of rhubarb.

6. Put cake tin on a roasting tray (so melted butter doesn’t drip into oven). Place into oven for 45 - 50 minutes or until set, this cheesecake will set slightly faster than other recipes due to the flour.

7. Cool cheesecake before placing in fridge for 4 hours or preferably over night.

Enjoy this beauty of a cake!

Tag #stripesandwillows x