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