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Rhubarb and custard Basque cheesecake recipe

Rhubarb and custard Basque cheesecake recipe

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Created by the Tesco Kitchen

Our rhubarb and custard Basque cheesecake brings together the perfect balance of tangy, sweet, and silky smooth creaminess in every bite. We’ll bake the cheesecake deep golden brown and serve alongside a tart rhubarb compote. Add a few crushed custard creams for a bit of fun and this is your new fave spring dessert right here! See method

  • Serves 12-14
  • 20 mins to prepare and 1 hr to cook, 1 hr to cool
  • 541 calories / serving
  • Vegetarian

Ingredients

  • 800g soft cheese
  • 200g caster sugar
  • 6 Tesco Finest golden yolk eggs, beaten
  • 400ml double cream
  • 1 tsp Tesco Finest Madagascan vanilla extract
  • 1 x 76g sachet instant custard mix
  • 1 tbsp plain flour
  • 6 custard creams biscuits, crushed, to serve

For the rhubarb compote

  • 400g rhubarb, sliced into 1 inch pieces
  • 100g caster sugar
  • ½ lemon, juiced
  • ½ tsp Tesco Finest Madagascan vanilla extract
  • 1 tbsp cornflour

Each serving contains

  • Energy

    2250kj
    541kcal     27%

  • Fat

    38g 55%

  • Saturates

    24g 122%

  • Sugars

    33g 37%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 40.8g Protein 7.4g Fibre 2g

Method

  1. Start by making the rhubarb compote. Place the rhubarb, sugar, lemon juice and vanilla extract in a saucepan with 1 tbsp water and gently cook over a medium-low heat for 15 minutes until the rhubarb is tender. Mix the cornflour with a dash of water before pouring into the compote. Give it a good stir and set aside to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Line a 23cm loose-bottomed cake tin with baking paper making sure the baking paper is higher than the tin by about 5cm.
  3. Using an electric whisk, beat the soft cheese and sugar together until very smooth. Add the eggs one at a time, beating in between each addition, then add the cream and vanilla, and whisk until combined.
  4. Sift in the custard powder mix and flour and fold it through the batter. Pour the mix into the tin then bake for 50-55 mins.
  5. The cheesecake should have a dark golden colour to it and a slight wobble in the middle. It will set as it cools. Remove to cool completely then chill in the fridge for at least 1 hour before serving. Remove from the tin and serve in slices with the rhubarb compote and crushed custard creams.

See more recipes from the Tesco Kitchen

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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