Ingredients:
Base:
200g Ginger stem or Speculaas spiced Dutch biscuits (Aldi)
80g butter
Fruit:
bunch rhubarb, washed and trimmed and cut into 2cm lengths
1 tbsp caster sugar
Cheesecake:
750g lite cream cheese
heaped tbsp custard powder
tsp vanilla essence
4 eggs and 2 yolks
cup caster sugar
Crumble:
3/4 cup plain flour
1/2 cup brown sugar
100g cold butter cut into small pieces
1/2 cup rolled oats
tsp ginger powder
Rhubarb & Custard Crumble Cheesecake Slice
This very decadent slice is one to share as it is very rich. It combines childhood memories of my mum making rhubarb crumble with custard on cold Northern England evenings and the sense of comfort and warmth that eating it brings.
Preheat the oven to 175 degrees C.
Line a 22cm square tin with baking paper, draping the paper a bit over the side to make it easier to lift out when done.
Line a large baking sheet with baking paper and spread out the rhubarb pieces. Sprinkle over the sugar and bake for about 10- 15 minutes. Check regularly. You want it to have a bit of give but not be mushy.
Melt the butter for the base. Blitz the biscuits in a food processor till they’re crumb-like, then mix through the melted butter. Press into the lined square tin. Even out with the back of a spoon. Chill in the fridge to set while you’re preparing the cheesecake.
Put the cream cheese and sugar in the food processor and blitz till smooth. Add the vanilla and custard powder and mix through.
Add the whole eggs and egg yolks and whizz till all blended together.
To make the crumble, put all the ingredients into a bowl and rub the butter into the mixture with your fingers. There will still be some lumps of butter, but that’s OK.
Take the biscuit base out of the fridge and pour the cheesecake mixture on top. Bake for 20 minutes.
Remove from the oven and spread the rhubarb over the top of the cheesecake, then sprinkle on the crumble. Bake for another 20 minutes.
Leave to cool, then cut into 12 slices.