Rhubarb and Custard Cheesecake

Name: Rhubarb and Custard Cheesecake
Ingredients: 400 g (2 cups) rhubarb cut into 2cm (½in) pieces; rind and juice of 1 medium orange; 30 g (2 tbsp) butter; 150 g (5 oz) ginger biscuits, crumbled into a fine crumb; 550 g (1 lb 3½ oz) full-fat cream cheese; 3 medium eggs; 100 g (½ cup) sugar; 1½ tbsp cornflour

Preparation info

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Ingredients

For the stewed rhubarb (to be made at least 4 hours in advance)

400 g (2 cups) rhubarb cut into 2cm (½in) pieces
rind and juice of

Cake
Vegetarian

Method

Stewed rhubarb

Place the ingredients in a bowl and cover. Set aside for 30 minutes to macerate. After 30 minutes, tip everything into a saucepan, bring to boil then simmer for 10-15 minutes until all the fruit is cooked. Next turn the heat up for 5 minutes to evaporate most of the liquid - you’ll need to continuously stir at this point. Leave to cool while