Rhubarb custard cheesecake recipe
The classic British flavour combination of rhubarb and custard has a decadent makeover in this cheesecake recipe. With a custard cream base and fresh rhubarb, i
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Springform pan
- Parchment paper
- Food processor
- Mixing bowl
- Spoon
- Refrigerator
- Hand mixer
- Spatula
- Plastic wrap
- Saute pan
- Stove
- Peeler
- Slotted spoon
- Baking sheet
- Chef's knife
- Kitchen shears
- Plate
- Sifter
- Measuring spoon
Ingredients
- 200g custard cream biscuits
- 50g unsalted butter, melted
- 500g mascarpone
- 100g thick vanilla custard, we used Taste the Difference
- 80g icing sugar, sifted
- 100ml double cream
- 4 tbsp rhubarb conserve
- 100g caster sugar
- 6 large rhubarb stalks, trimmed
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