Baked vanilla cheesecake with raspberry & rhubarb

Name: Baked vanilla cheesecake with raspberry & rhubarb
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: 100 g butter, plus extra for greasing; 250 g digestive biscuits

Martha Collison's recipe is rich and creamy, with the tang of soured cream and tartness from the fruit topping. Bringing the biscuit base up the sides eliminates the need for a water bath, as the heat will permeate the filling in a gentler manner.

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Vegetarian

Serves12
CourseDessert
Prepare30 mins
Cook1 hr 30 mins
Total time2 hrs
PlusPreparation time 30 minutes + chilling

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Ingredients

For the base

100g butter, plus extra for greasing
250g digestive biscuits

For the cheesecake

600g soft cheese
150g caster sugar
2 tbsp cornflour
1 vanilla pod, seeds scraped out, pod reserved
4 British Blacktail Free Range Medium Eggs
125ml soured cream

For the topping

100g caster sugar
200g raspberries
250g rhubarb

Method

Grease the base and sides of a 20cm springform tin with butter. Cut a square of baking parchment slightly larger than the tin, then open the tin and place the base on the work surface. Lay the parchment over the base, then reattach the ring. The parchment will overhang at the edges, making the cheesecake easier to remove.
To make the base, melt the butter in a pan or microwave. Blitz the digestives in a food processor until they resemble fine crumbs, then pour the melted butter into the processor and blitz to combine. Tip and press the crumbs into the base and all the way up the sides of the lined tin, pushing it into the edges to get an even layer with the back of a spoon. Put the base into the fridge to chill.
Preheat the oven to 140°C, gas mark 1. Beat together the soft cheese and 150g sugar in a large bowl until smooth, then stir in the cornflour and vanilla seeds.
Add the eggs and stir gently, trying not to incorporate too much air, then mix in the soured cream. Pour the cheesecake mixture onto the chilled base. Bake for 1 hour-1 hour 30 minutes, or until the top feels set with a slight wobble in the centre. Allow to cool completely in the tin, then chill for at least 3 hours, preferably overnight.
To make the rhubarb topping, place the sugar into a small saucepan with 125ml water. Bring to the boil, then add ½ the raspberries and the reserved vanilla pod. Simmer for 2-3 minutes, crush the raspberries to release their juice, then reduce the temperature to low.
Slice the rhubarb into small pieces, then add to the raspberry syrup and poach for 2-3 minutes, or until tender but not falling apart. Remove from the syrup with a slotted spoon and set aside to cool.
Add the remaining raspberries (reserve a small handful for the top) to the hot syrup and cook over a high heat, stirring continuously, until the mixture thickens into a sauce, around 5-8 minutes. Remove from the heat and allow to cool completely.
When ready to serve, remove the cheesecake from the tin and lift off the base by the overhanging parchment. Transfer onto a serving plate, pour the raspberry sauce over the cheesecake and spread to the edges. Decorate with the poached rhubarb and remaining raspberries, then serve. This will keep for 3 days in the fridge.