Rhubarb and gin jelly cheesecake bars recipe
A rich mascarpone cheesecake, topped with a vibrant rhubarb and gin jelly - what's not to love about these colourful boozy treats?
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Ingredients
- flavourless oil, to grease
- 200g digestive biscuits
- 75g butter, melted
- 4 sheets of leaf gelatine
- juice and zest of 2 lemons
- 500g mascarpone
- 2 x 180g packs full-fat soft cheese (we used Philadelphia)
- 100g caster sugar
- 400g rhubarb, chopped
- 125g caster sugar
- 50ml rhubarb and ginger gin (we used a 5cl miniature from Whitley Neill)
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