Rhubarb and Custard Cheesecake
400g custard creams
150g butter
325g rhubarb
50g sugar
3 tbsp custard powder
400g cream cheese
300ml double cream
Chop the rhubarb into small pieces then add to a saucepan with the sugar on a medium heat. Stew for twenty minutes until soft.
Remove eight pieces for decoration then blitz the rest in a food processor with the custard powder until smooth. Leave to cool.
Next, blitz the biscuits until fine. Melt the butter then add to food processor and mix until fully combined with the biscuits.
Add the buttery biscuits to a loose bottom tin and press down firmly to make the base of the cheesecake.
For the filling, whisk the cream cheese to loosen then add the cooled rhubarb puree. Once combined, pour in the cream and whisk until the mixture has thickened.
Pour onto the base and level off.
Crush two custard creams for decoration and sprinkle over the edge of the cheesecake, followed by the eight pieces of rhubarb you save.
Leave to chill in the fridge over night then enjoy!
Here's the video for this recipe...
https://www.youtube.com/watch?v=Oqftt6hMKa0
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