Light, delicious puddings that taste like spring! These tangy, rhubarb delights are the perfect way to end a seasonal dinner.
EQUIPMENT
You will need cheesecake moulds, a loose based muffin tin or you could use small glass ramekins to serve your cheesecakes in.
INGREDIENTS
MAKES 6 INDIVIDUAL CHEESECAKES
FOR THE BISCUIT BASE
150g biscuits (we really like our ginger biscuits for this recipe!)
50g melted butter
FOR THE CHEESECAKE
100g cream cheese
50g icing sugar
100g rhubarb compote*
FOR THE RHUBARB COMPOTE
900g rhubarb
150ml water
150g granulated sugar
1 lemon's zest
1/2 tsp vanilla extract
* You can buy a ready made rhubarb compote if you prefer!
METHOD
FOR THE RHUBARB COMPOTE
Add the rhubarb, water, granulated sugar and lemon zest to a large saucepan.
Heat on a medium heat until the rhubarb begins to soften. Stir occasionally until the rhubarb is fully broken down.
Remove from the heat and stir in the vanilla extract. Allow to cool before refrigerating.
FOR THE CHEESECAKES
Add the cream cheese, icing sugar and rhubarb compote to a large mixing bowl. Mix together until ingredients are well combines and the rhubarb compote runs evenly through the mixture.
Crush your biscuits into tiny pieces before mixing in the melted butter.
Press your biscuit mix into your moulds/ ramekins / muffin tins, ensuring an even layer of biscuit base in each one.
Spoon your cheesecake mix on top of the biscuit base, pressing it down and smoothing the top to ensure an even layer.
Put in the fridge to set for a minimum of half an hour.
Top with more rhubarb compote or crumbled ginger biscuits to serve! (Optional)
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