Ingredients

For the cheesecake:

• 325g digestive biscuits
• 200g butter, melted
• 560g full-fat cream cheese
• 80g icing sugar
• 250ml double cream
• 3 lime zest
• Dash vanilla

For the baked rhubarb:

• 8 stalks of champagne forced rhubarb (500g)
• 80ml water
• 25g caster sugar
• 15ml lime juice

Tools

• Kenwood Chef
• Food Processor Attachment

Method

For the base:

1. Line the base of a 19cm round loose bottom cake tin with parchment paper.
2. Using the Kenwood food processor attachment, blitz the biscuits.
3. Mix the biscuits with the melted butter and spoon them into the baking tin.
4. Using the back of a spoon, press the biscuit crumb up the sides and across the bottom of the tin.
5. Pop this into the fridge for 20 minutes.

For the filling:

1. To make the filling, into the bowl of your Kenwood stand mixer fitted with the whisk attachment, whisk the cream cheese, icing sugar, lime zest and vanilla until combined.
2. Pour in the double cream and whisk on high speed until the mixture is thick.
3. Spoon this into the lined tin, smooth out the top and chill overnight.

For the baked rhubarb:

1. To make the baked rhubarb, preheat the oven to 180C.
   Wash and chop the stalks into 2-inch pieces.
2. Place the rhubarb, lime juice, water and sugar into a baking dish and pop into the oven for 10-12 minutes or until the stalks begin to soften.
3. Remove and allow to cool completely in their juices.

To serve:

1. To serve, carefully run a sharp knife around the edge of the cheesecake to help with demoulding.
2. Place the cheesecake onto a serving dish and top with the beautiful ruby baked rhubarb.