How to make a stunning rhubarb ripple cheesecake | Women's Weekly Food
This rhubarb cheesecake with an almond & butternut snap base is a dessert showstopper that makes the most of a winter favourite.
Ingredients
- 250g butternut snap cookies
- 2 tablespoons almond meal
- 75g unsalted butter, melted
- 500g cream cheese, softened
- 1/2 cup (160g) almond butter
- 2/3 cup (150g) raw caster sugar
- 3 eggs, at room temperature
- 2 1/2 cups (500g) Greek-style yoghurt
- 1 teaspoon vanilla bean paste
- RHUBARB SWIRL
- 250g rhubarb, trimmed and chopped
- 1 orange, rind finely grated and juiced
- 1/4 cup (55g) raw caster sugar
More Like This
Rhubarb ripple & gingerbread cheesecake recipe | Good Food
bbcgoodfood.com
Cinnamon Spiced Rhubarb Ripple Baked Cheesecake Recipe | Rustle Up
rustle-up.com
Rhubarb Cheesecake
cookingfever.us
Berry Rhubarb Topped Cheesecake recipe Recipe | New Idea
newidea.com.au
/images.kitchenstories.io/wagtailOriginalImages/R2589-final-photo-_5.jpg)
Layered rhubarb cheesecake | Recipe | Kitchen Stories
kitchenstories.com
Rhubarb Cheesecake Dessert Recipe: How to Make It
tasteofhome.com
Rhubarb cheesecake with white chocolate crumble recipe | Sainsbury`s Magazine
sainsburysmagazine.co.uk
Rhubarb almond cheesecake with meringue - Serving Dumplings
servingdumplings.com