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Rhubarb Cheesecake    Veg   HT  CD  DP  65mins


Serves 8-10    Hot   Cold  Fruit  Vegetarian   Dessert   Pudding



For the base

125g/5oz Plain Flour 

75g/3oz Caster Sugar 

100g/4oz Butter 

For the filling

375g/13oz Fresh Rhubarb, chopped 

100g/4oz Caster Sugar

2 tbsp Flour

450g/1lb Cream Cheese 

2 eggs

For the topping

250g/9oz Sour Cream 

25g/1oz Caster Sugar 

1 teasp Vanilla Extract




1. Preheat the oven to 190C, 375F, Gas mark 5. 


2. In a large mixing bowl, combine the flour,  sugar and  butter. Mix until crumbly then press into the bottom of a 23cm/9 inch springform tin.  Set aside.


3. In a another mixing bowl, toss together the chopped rhubarb, sugar and 2 tablespoons flour. Pour onto the prepared crust in the springform tin, spreading evenly and bake for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 175C, 350F, Gas Mark 4. 


4. In a large bowl, beat the cream cheese and  sugar together until creamy. Add the eggs one at a time, beating well between each addition. Pour over hot rhubarb in the tin then bake for 30 minutes, or until set.


5. In a bowl, mix together all the ingredients for the topping.


6. Remove the cheesecake from the oven after the cooking time and cover with sour cream topping whilst still hot. 



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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