Rhubarb cheesecake with white chocolate crumble recipe
The little hit of confit lemon hiding under the creamy cheesecake mix adds a welcome touch of tartness to this decadent rhubarb dessert recipe
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Cooking tools:
- Piping bag
- Sifter
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Plate
- Refrigerator
- Freezer
Ingredients
- 60g icing sugar, sifted
- 200g double cream
- 1 vanilla pod, seeds scraped
- 45g mascarpone
- 200g full-fat cream cheese
- 75g oaty biscuits (such as Hobnobs)
- 40g crunchy amaretti biscuits
- 75g white chocolate, chopped
- 1 lemon
- 60g caster or granulated sugar
- 200g trimmed rhubarb, preferably slender stalks
- 20ml grenadine syrup
- 10g caster or granulated sugar
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