Baked Rhubarb and Orange Cheesecake Recipe | Booths Supermarket
You will need a loose bottomed 24cm cake tin lightly buttered and lined with a disk of non-stick parchment paper. Pre-heat your oven to 180ºc, gas mark 4.
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Ingredients
- 400g rhubarb cut into 2cm pieces
- 50g caster sugar
- 1 zest and juice of 1 Toracco blush orange
- 200g ginger biscuits
- 50g unsalted butted, melted
- 600g cream cheese
- 200g sour cream
- 150g caster sugar
- 3 medium eggs, beaten
- 2 egg yolks, beaten
- 2 1/2 tbsp cornflour
- 1 tsp vanilla extract
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