MINI RHUBARB CHEESECAKES

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

  1. Add the rhubarb, water, granulated sugar and lemon zest to a large saucepan.

  2. Heat on a medium heat until the rhubarb begins to soften. Stir occasionally until the rhubarb is fully broken down.

  3. Remove from the heat and stir in the vanilla extract. Allow to cool before refrigerating.

FOR THE CHEESECAKES

  1. 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.

  2. Crush your biscuits into tiny pieces before mixing in the melted butter.

  3. Press your biscuit mix into your moulds/ ramekins / muffin tins, ensuring an even layer of biscuit base in each one.

  4. Spoon your cheesecake mix on top of the biscuit base, pressing it down and smoothing the top to ensure an even layer.

  5. Put in the fridge to set for a minimum of half an hour.

  6. Top with more rhubarb compote or crumbled ginger biscuits to serve! (Optional)




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