Award-winning rhubarb and custard cheesecake for Shavuot - The Jewish Chronicle
A classic combination on a crisp, gingery biscuit base
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thejc.com.
Ingredients
- For the stewed rhubarb (to be made at least 4 hours in advance):
- 400g (2 cups) rhubarb cut into (2cm) ½in pieces
- rind and juice of 1 medium orange
- 50g (¼ cup) sugar
- 30g (2 tbsp) butter
- 150g (5oz) ginger biscuits, crumbled into a fine crumb
- 550g (1lb 3½oz) full-fat cream cheese
- 3 medium eggs
- 100g (½ cup) sugar
- 1½ tbsp cornflour
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Rhubarb custard cheesecake recipe
sainsburysmagazine.co.uk
Rhubarb-Wrapped Cheesecake - Cheesecakes - Kosher Recipe
chabad.org
Rhubarb Cheesecake Recipe
olivemagazine.com
Rhubarb & gingernut cheesecake - Good Food Middle East
bbcgoodfoodme.com
Rhubarb and ginger cheesecake recipe
womanandhomemagazine.co.za
Rhubarb Cheesecake Dessert Recipe: How to Make It
tasteofhome.com
Rhubarb cheesecake squares
delizabeth.com
Rhubarb Cheesecake
cookingfever.us