Description
A creamy cheesecake topped with tangy rhubarb and vanilla compote.
Ingredients
Scale
- 200g digestive biscuits
- 100g butter, melted
- 500g cream cheese
- 150g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 300g rhubarb, chopped
- 50g sugar
- 1 vanilla pod, split
Instructions
- Preheat oven to 160°C.
- Crush biscuits and mix with melted butter. Press into a tin.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla.
- Pour over the biscuit base. Bake for 40 minutes.
- Simmer rhubarb, sugar, and vanilla pod until soft.
- Cool cheesecake, then top with rhubarb compote.
Notes
- Chill cheesecake before serving.
- Use fresh rhubarb for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, rhubarb, vanilla, dessert