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Rhubarb and custard crumble cheesecake recipe

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Crumble toppings are everywhere and what better way to get in on the trend than adding a crunchy layer to a cheesecake? We've given this dessert mash-up a nostalgic flavour twist inspired by rhubarb and custard sweets – it's a must-try! This fruity showstopper would be great for gatherings or special occasions. See method

Serves 16
Takes 2 hrs 45 mins plus overnight cooling
267 calories / serving
Freezable
Vegetarian

Ingredients

95g butter, 70g melted, 25g chilled, plus extra for greasing
200g ginger nut biscuits
55g porridge oats
35g plain flour
½ tsp ground ginger
1 tbsp demerara sugar
500g full-fat soft cheese
400g tin custard
50g caster sugar
1 egg, plus 2 yolks

For the rhubarb

250g rhubarb, half cut into 1cm chunks and half cut into 3cm lengths
60g caster sugar

Each serving contains

Energy
1115kj
267kcal 13%
Fat
16g 23%
Saturates
9g 46%
Sugars
15g 16%
Salt
0.3g 6%

of the reference intake
Carbohydrate 25.8g Protein 4.2g Fibre 1.3g

Method

Begin the day before you want to serve the cheesecake. Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 20cm loose-bottomed cake tin. In a non-metallic bowl, toss all the rhubarb in the sugar and leave to macerate for 20 mins.
Meanwhile, whizz the biscuits and 40g oats to a fine crumb in a food processor (or crush in a food bag with a rolling pin). Tip into a bowl and stir in the melted butter, then press evenly into the bottom of the lined tin. Chill.
In the same bowl, mix the flour, ginger, remaining oats and the demerara sugar, then rub in the chilled butter until it looks like chunky breadcrumbs. Spread out on a baking tray and bake for 12-15 mins, stirring halfway, until golden. Remove from the oven, cool and store in an airtight container.
Spread the macerated rhubarb over a baking tray. Drizzle over 1 tbsp water and cover with a tent of foil to seal. Roast alongside the crumble for 18-20 mins until the rhubarb is tender but still holding its shape. Leave to cool, then transfer the rhubarb and liquid to a lidded container and chill overnight.
Put the soft cheese, custard, caster sugar, egg, egg yolks and a small pinch of salt in a mixing bowl; whisk to mix until combined, glossy and lump-free.
Reduce the oven to gas 3, 170°C, fan 150°C. Pour the cheesecake mix onto the biscuit base and smooth with a palette knife. Scatter two-thirds of the crumble mix over the cheesecake. Bake for 1 hr 20 mins-1 hr 30 mins until set around the edges but still wobbling in the centre.
Turn off the oven and leave the cheesecake in with the door open a little to cool for 1 hr; it will deflate a little. Transfer to a work surface to cool for another hour before chilling, covered, overnight in the fridge.
Take the cheesecake and rhubarb out of the fridge 1 hr before serving. Drain the poaching liquid into a pan and boil for 3-5 mins until you have a glossy syrup. Mash the small chunks of rhubarb with a fork for a rough compote.
Transfer the cheesecake from the tin to a plate. Spoon over the compote, top with the 3cm lengths of rhubarb, sprinkle over the remaining crumble and drizzle with syrup. Keep covered in the fridge for up to 3 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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