Rhubarb cheesecake - perfect for springtime lunches and dinners
Cheesecake is always a crowd-pleaser and this rhubarb cheesecake has the addition of ricotta which gives it a light, creamy texture
Ingredients
- 110g stem ginger
- 100g ginger snaps, finely ground
- 100g digestives, finely ground
- 100g salted butter
- 250g ricotta cheese
- 250g cream cheese
- 80g icing sugar
- Zest of 2 lemons
- 60ml lemon juice
- 2 tsp vanilla bean paste
- 250ml double cream
- Lemon curd
- 200g granulated sugar
- 600g rhubarb, cut into 4cm lengths
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