Cointreau & orange cheesecake with tender rhubarb compote
At this time of year I always look forward to the first harvest of tender young rhubarb. I have quite a few crowns of ‘Timperly Early’ which start the season before the heavier cropping...
Ingredients
- To make the base
- 300g Digestive biscuits
- 150g butter
- 1 Pinch of cinnamon
- 1 Tablespoon of demerera sugar
- For the cheesecake filling
- 600g full fat cream cheese
- 300ml double cream
- 100g icing sugar
- 1 vanilla pod
- Zest of ½ a lemon and ½ an orange
- 150ml Cointreau
- 2 leaves of gelatine
- For the compote
- Several sticks of rhubarb
- Spoonful or two of sugar
- A splash of orange juice
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