Rhubarb and Custard Cheesecake

Name: Rhubarb and Custard Cheesecake
Yield: Serves Eight-Ten
Cuisine: United Kingdom
Ingredients: 3 leaves of gelatine, soaked in cold water; 100 g (4 oz) melted butter; juice of ½ lemon; 225 g (8 oz) digestive biscuits; 200 g (7 oz) light soft brown sugar; 100 ml (5 fl oz) double cream, lightly whipped; 450 g (1 lb) rhubarb, cut into 1 cm (½ inch) pieces; 250 ml (9 fl oz) ready-made instant custard, chilled; 450 g (1 lb) cream cheese

Preparation info

Serves
Eight-Ten

Difficulty
Medium

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

The thin, bright sticks of rhubarb available between autumn and spring are the best to use, offering a rich colour and sweet flavour.

Ingredients

225 g (8 oz) digestive biscuits
100 g (4

Europe
United Kingdom
Dessert
Autumn
Spring
Vegetarian
England

Method

Crush the digestive biscuits into fine crumbs (this can be achieved in a food processor) and stir in the butter. Press the mixture into the base of a 22-25cm (9-10 inch) loose-bottomed c