Description
A creamy cheesecake with a sweet-tart rhubarb topping and a hint of vanilla.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 150g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 300g rhubarb, chopped
- 50g sugar (for topping)
Instructions
- Preheat oven to 160°C (140°C fan).
- Crush biscuits and mix with melted butter. Press into a springform tin.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Pour mixture over the biscuit base. Bake for 40 mins.
- Simmer rhubarb and sugar for topping until soft. Cool, then spread over cheesecake.
- Chill for at least 4 hours before serving.
Notes
- Use full-fat cream cheese for best texture.
- Chill the cheesecake thoroughly before slicing.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, rhubarb, vanilla, dessert, baking