This is one of my new favourite recipes! I’m not the best baker but after three times of baking this cheesecake I think I got the perfect quantities and baking time for this recipe. The sour and a little tart rhubarb is a great contrast to the creamy and sweet cheesecake with a little punch of ginger in the crust. If you can’t find rhubarb, swap it for raspberries! Hope you will love this recipe as much as I do! You do need a food processor (or bash the cookies with a rolling pin) and a 20×31 cm oven dish for this recipe.
rhubarb cheesecake
By
Delizabeth
This is one of my new favourite recipes! I’m not the best baker but after three times of baking this cheesecake I think I got the perfect quantities and baking time for this recipe. The sour and a little tart rhubarb is a great contrast to the creamy and sweet cheesecake with a little punch of ginger in the crust. If you can’t find rhubarb, swap it for raspberries! Hope you will love this recipe as much as I do! You do need a food processor (or bash the cookies with a rolling pin) and a 20×31 cm oven dish for this recipe.
Cook time: 30 minutes
Prep time: 30 minutes
Ingredients:
- 200 g Rhubarb
- 200 g caster sugar
- 250 g digestive biscuits
- 100 g butter
- 200 g Cream cheese natural
- 250 g Ricotta
- 2 Eggs
- 1 Lemon
- 0.5 tbs Maizena
- 0.5 tsp vanilla-extract
Snack
Spring,Comfort food,10 ingredients or less,Kid friendly,Snack,Dessert