Rhubarb and Custard Cheesecake
This Rhubarb and Custard Cheesecake is so easy that kids can make it with a little help. I love the classic combination of rhubarb and custard which gives this quirky cheesecake it's unique flavour. It's also surprisingly light for a cheesecake, making it a good post-roast dessert.
I used a square tin to make this cheesecake to make square pieces which look quite pretty, but use a round tin if you prefer. For best results, make the day before then just cut and add the rhubarb sauce when you're ready to serve.
A good tip is to pop it in the freezer for 30 minutes to firm up so it will slice into really neat pieces. Bring back to fridge temperature before serving. If you want to make your rhubarb nice and pink, add a good splash or grenadine fruit syrup or pink food colouring.
Rhubarb & Custard Cheesecake
- Makes: 9 big servings
- Time: 30 minutes hands on time plus chilling time
- Cost: 52p per serving
- Calories: 402 per serving
For the custard cheesecake:
- 250g digestive biscuits
- 100g butter, melted
- 500g carton ready made custard (not low fat)
- 300g tub full fat cream cheese
- 1 teaspoon vanilla extract
- 30g icing sugar, sifted
For the rhubarb compote topping:
- 400g rhubarb, washed and cut into 1cm pieces.
- 175g caster sugar
- 100ml water
- Splash of grenadine or pink food colouring (optional)
- Grease a 23cm square tin and line with greaseproof paper.
- Place the biscuits in a food bag and crush with a rolling pin (or blitz in a food processor). Mix with the melted butter until well combined.
- Tip into the tin and use the back of a spoon to press the mixture down to form a firm even layer. Pop in the fridge to chill for 30 minutes.
- Place the custard, cream cheese, vanilla and icing sugar in a bowl. Gently mix together using a metal hand whisk until combined. This takes a while but you will get there eventually.
- Pour the mixture over the biscuit base and smooth over with the back of a spoon. Put it in the coldest part of the fridge overnight to set.
- Place the rhubarb, sugar, water and grenadine or food dye in a pan. Slowly bring to the boil and simmer until you can squash the rhubarb with a wooden spoon.
- Use a slotted spoon to remove about a handful of the rhubarb and reserve for later. Simmer the remaining rhubarb until very soft and use a hand blender to puree it.
- Continue to simmer until the mixture has reduced to the consistency of maple syrup. Leave to cool completely and put back the reserved rhubarb chunks.
- To serve, carefully lift the cheesecake out of the tin and cut into 9 equal squares. Spoon some of the rhubarb sauce over each piece of cheesecake and serve immediately.