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INGREDIENTS

400g Rhubarb (trimmed weight) cleaned and cut in pieces 2cm in size
150g Caster sugar
200g Ginger nut biscuits
75g Butter
500g Soft cheese
2 Large eggs
200g Greek style yogurt with honey
1/2tsp Vanilla extract
1tsp Cornflour


Preheat the oven to 180c/160c fan/Gas 4

Grease the sides and line the base of a 23cm loose-based cake tin. Put the rhubarb in a pan with 100g of the sugar, cover and cook over a very low heat for about 15 minutes or until tender, stirring occasionally. Drain the juice into a bowl. Divide the rhubarb into two equal portions and add one to the juice. Set aside to cool.

Put the biscuits in a food processor to make crumbs or crush in a plastic bag with a rolling pin. Melt the butter and mix with the crumbs. Spread in the base of the tin and press down firmly with the back of a wooden spoon.

Next put the soft cheese, eggs, yogurt, vanilla, remaining sugar and the rhubarb portion without the juice into a blender or processor and wizz until smooth.

Pour this mixture over the biscuit base and cook in the oven for 40 minutes. Turn off the oven and open the door slightly. Leave the cheesecake in the cooling open oven for 20 minutes, then remove and leave to cool completely.

While the cheesecake is cooking, puree the remaining rhubarb and juice with the cornflour in a processor or with a hand blender. Heat in a pan until simmering, stirring all the time. Tip into a bowl and leave to cool. Spread on the top of the cheesecake just before serving.

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