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Serves 12
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To decorate
- Line the base of a 20cm springform cake tin with parchment paper.
- To a food processor, add the custard creams and blitz to fine crumbs. Pour into a bowl and add the melted butter. Mix well until it looks like wet sand and add to the tin, pressing down with the back of a spoon to make a smooth base. Transfer to the fridge.
- To make the filling, mix the mascarpone, cream cheese, custard and icing sugar with an electric whisk until it starts to thicken.
- Add the cream and whisk until thickened again. Fold through the rhubarb preserve.
- Spoon onto the base and smooth over the surface with a spatula. Cover with cling film and refrigerate for two hours.
- Use a vegetable peeler to shave the rhubarb into long, thin strips.
- Combine the caster sugar, grenadine and 200ml of water in a deep frying pan. Bring to a gentle simmer, stirring until the sugar dissolves.
- Working in batches, add the rhubarb strips into the sugar syrup for 50-60 seconds to soften. Use tongs to remove the strips and leave to cool on a baking tray. Repeat with the remaining strips.
- Slide a knife around the edge of the cheesecake before opening the tin. Remove the tin and carefully transfer to a serving plate.
- Gently layer the rhubarb strips, overlap- ping slightly, across the top and over the edges of the cheesecake. Use a scissor to trim the over-hanging rhubarb.
- Chill in the fridge until ready to serve.
Nutrition Facts
Per serving: 329kcals, 19.7g fat (10.4g saturated), 34.2g carbs (19.5g sugars), 5.4g protein, 0.5g fibre, 0.206g sodium
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