Rhubarb and lemon baked cheesecake recipe | delicious. magazine
This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous. It's a baked cheesecake, too.
Ingredients
- 100g mascarpone
- 600g full-fat cream cheese
- 150g golden caster sugar
- Grated zest of 2 lemons
- 2 tbsp plain flour
- 3 medium free-range eggs and 2 yolks, beaten
- 100g soured cream
- For the rhubarb curd
- 360g trimmed rhubarb, cut into 2cm pieces
- 50g golden caster sugar, plus 1 tbsp extra to taste
- 2 tbsp grenadine
- 2 tbsp cornflour
- 2 medium free-range egg yolks
- 50g unsalted butter, melted
- For the base
- 60g unsalted butter, plus extra for greasing
- 200g digestive biscuits
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