Yorkshire Pink ‘Champagne’ Rhubarb Cheesecake
A showstopping Yorkshire pink rhubarb cheesecake recipe from The Great British Book of Baking. Top with sharp rhubarb, sweet strawberries and the fruit syrup.
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 thehappyfoodie.co.uk.
Ingredients
- 100g digestive biscuits, crushed
- 50g unsalted butter, melted
- 900g good-quality cream cheese (not low-fat)
- Grated zest of 1 unwaxed lemon and 1 unwaxed orange
- 1 tsp vanilla extract
- 200g caster sugar
- 4 medium free-range eggs, beaten
- 450ml sour cream
- 275g young pink rhubarb
- 3 tbsp good strawberry jam or conserve
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