White chocolate cheesecake with rhubarb compote

This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party

For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour...

  • Yield: Serves 10 - 12
  • Cooking time: 1 Hour 40 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com


  • 200g oatcake biscuit
  • 85g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an… melted
  • 450g white chocolate
  • 284ml pot double cream
  • 400g full fat soft cheese, such as Philadelphia
  • 4 egg Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 1 tsp vanilla Vanilla van-ill-ahThe sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet… essence
  • 600g rhubarb Rhubarb roo-barbBotanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy… (trimmed weight), cut into 2½ cm chunks
  • 250g golden caster sugar
  • ½ vanilla pod, split in half lengthways
  • 100ml orange blossom muscat dessert wine (we used Brown Brothers)

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