Last week, she gave me a bundle of her rhubarb, freshly picked from the garden that morning and I wanted to make something pink and pretty to bring out the delicate flavour of the rhubarb. I've already made a lovely cake which was a huge success but I didn't want to bake today, so I thought a lovely no-bake cheesecake with a chocolate crumb base would make the rhubarb shine. I roasted the rhubarb with some sugar and vanilla pods first, to infuse it with lots of flavour and then mixed it with cream cheese and Jersey double cream to make a luscious cheesecake. Make sure you drain the rhubarb well otherwise the filling will be too runny. I saved the drained rhubarb juice & strained it to make a rhubarb syrup which I'll use for cocktails or as a cordial with sparkling water
Rhubarb & Vanilla Cheesecake
4 large stalks of Rhubarb, cut into 2cm pieces
2 Vanilla Pods
2 tbsp Apple Juice
200g Plain Chocolate Digestive Biscuits, crushed
300ml Jersey Double Cream
200g Cream Cheese
1 tsp Vanilla Extract
Preheat your oven to 200c/Gas Mark 6 & get an 8-inch springform cake tin ready.
Melt the butter in a medium pot & add the crushed biscuits. Mix well and press into the bottom of the cake tin. Chill in the fridge for at least 15 minutes (you can be lazy & throw it into the freezer...)
Whip the cream until thick and set aside. Mix the rhubarb & cream cheese together until smooth and fold in the whipped cream. Pour onto the biscuit base, smooth out the top and chill for at least 2 hours. Top with the reserved rhubarb pieces and serve.