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Rhubarb and Custard Cheesecake
Preparation info
- Serves
Eight-Ten
- Difficulty
Medium
Appears in
By Gary Rhodes
Published 2005
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 100 g 4
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
22-25 cm 9-10 inch
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