Rhubarb & custard cheesecake

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Rhubarb & custard cheesecake
Serves 12
200g custard cream biscuits
50g unsalted butter, melted
250g mascarpone
250g cream cheese
100g thick vanilla custard, homemade or store bought (we recommend Taste the Difference)
80g icing sugar, sifted
100ml double cream
4 tbsp rhubarb preserve

To decorate
6 large rhubarb stalks, trimmed
100g caster sugar
1 tbsp grenadine
  1. Line the base of a 20cm springform cake tin with parchment paper.
  2. 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.
  3. To make the filling, mix the mascarpone, cream cheese, custard and icing sugar with an electric whisk until it starts to thicken.
  4. Add the cream and whisk until thickened again. Fold through the rhubarb preserve.
  5. Spoon onto the base and smooth over the surface with a spatula. Cover with cling film and refrigerate for two hours.
  6. Use a vegetable peeler to shave the rhubarb into long, thin strips.
  7. Combine the caster sugar, grenadine and 200ml of water in a deep frying pan. Bring to a gentle simmer, stirring until the sugar dissolves.
  8. 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.
  9. Slide a knife around the edge of the cheesecake before opening the tin. Remove the tin and carefully transfer to a serving plate.
  10. 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.
  11. Chill in the fridge until ready to serve.

Per serving: 329kcals, 19.7g fat (10.4g saturated), 34.2g carbs (19.5g sugars), 5.4g protein, 0.5g fibre, 0.206g sodium