Rhubarb and lemon baked cheesecake recipe
This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous. It's a baked cheesecake, too.
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Cooking tools:
- Hand mixer
- Food processor
- Wooden skewer
- Rolling pin
- Kitchen scale
- Loose-bottomed sandwich tin
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Parchment paper
- Zip-top bag
- Spoon
- Refrigerator
- Plate
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
- 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
- 60g unsalted butter, plus extra for greasing
- 200g digestive biscuits
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