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    Maple and Rhubarb Cheesecakes

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    Maple and Rhubarb Cheesecakes

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Makes: 4


    200g rhubarb, cut into 5cm lengths

    4 tbsp maple syrup

    100g digestive biscuits

    50g unsalted butter, melted

    150ml double cream

    100g soft cheese


    1. Preheat the oven to 200 ̊C, gas mark 6. In a baking tin, lay the rhubarb in a single layer and drizzle over 2 tbsp maple syrup. Bake for 12 minutes, until soft; leave to cool in the tin.
    2. Meanwhile, crush the digestive biscuits into fine crumbs – use a food processor or bash in a sandwich bag with a rolling pin – and mix with the butter. Divide between 4 ramekins or glasses, lightly pressing down with the back of a spoon.
    3. Whip together the double cream, soft cheese and remaining 2 tbsp maple syrup until soft peaks form. Spoon over the biscuit bases, top each with the cooled rhubarb and some of the cooking juices, then serve.

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