Vanilla cheesecake with rhubarb | Tesco Real Food

Ingredients

• 175g (6oz) digestive biscuits
• 1tbsp caster sugar
• 60g (2oz) unsalted butter, melted
• 900g (1¾1b) low-fat cream cheese, at room temp
• 250g caster sugar
• 4 eggs, at room temp
• 1 vanilla pod, split and seeds scraped
• 125ml (4fl oz) double cream
• 35g (1¼oz) plain flour
• 2tsp vanilla extract
• 5 stalks of thin, bright-pink rhubarb
• 3tbsp orange juice
• 3tbsp caster sugar
• 1 sheet of gelatine
• mint springs (optional)