Rhubarb and Custard Cheesecake

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

PS. I'm on Instagram and Twitter @sophielong07

Bourbons!

250g brown flour

125g unsalted butter

125g light muscovado sugar

2tbsp golden syrup

50g cocoa powder

1tsp bicarb of soda

3tbsp milk

  

1 egg white

60g light muscovado sugar

125g butter

25g cocoa powder

 

Blend all the biscuit ingredients in a processor. Roll out and mark bourbon shapes. Chill for 30 minutes. Bake at 180C/gas 4 for 25 minutes. Leave to cool.

For the frosting/Swiss meringue, whisk the egg white and sugar over heat until the sugars melted. Then whisk off the heat until thickened and add remaining ingredients. Fill the biscuits.

Tea Cakes

I made these Tea Cakes from The Great British Bake Off Showstoppers cookbook, Mary Berry's recipe.

Here's the marshmellow thats inside..