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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