Rhubarb and Strawberry cheesecake
Ingredients
250g digestive biscuits (you can use homemade or shop bought gluten free biscuits)
(you can make a gluten free base or buy gluten free biscuits)
75g Butter
2 tspn Honey
300g Cream Cheese
300g Crème Fraiche
10 tspn Caster sugar
150g Punnet of strawberries
600ml Double cream
2 Vanilla pods
400g Forced Rhubarb (if available, if not use regular rhubarb)
50g Butter
100g Caster sugar
Method
- Peel half of the rhubarb and cut into equal sized pieces, approx 50cm long
- Place the peeled and unpeeled rhubarb in separate trays, cover with the sugar, and place the butter and vanilla pods on top of the sugar, cover with foil and bake at 160°C for 6-8 minutes and put at the bottom of a 20-30cm ring.
- Blend the biscuits, melted butter and honey in a food processor to make the base.
- Mix the cream cheese, crème fraiche, sugar and strawberry puree together and then semi whip the cream with the vanilla seeds, and fold through the cheese mixture.
- Drain the rhubarb and stand pieces of rhubarb around the outside of the ring with the prepared base on the bottom, alternating with pink and white pieces of rhubarb.
- Pipe the cheese cake mixture into the ring and set in the fridge for at least two hours.