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Rhubarb Cheesecake Veg HT CD DP 65mins
Serves 8-10 Hot Cold Fruit Vegetarian Dessert Pudding
Ingredients 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
Instructions
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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