Vanilla Cheesecake with Baked Rhubarb

DessertServes 8

With rhubarb season almost upon us for another year, put this delicious (and locally sourced) produce to good use with this Vanilla Cheesecake with Baked Rhubarb recipe from the team at Harrogate based farm shop Fodder For more recipe inspiration visit


1 packet Botham’s ginger biscuits
4 tubs (800g) Longley Farm cream cheese
350ml Longley Farm double cream
80g icing sugar
50g Dales Dairies salted butter
2 tablespoons vanilla essence
2 stalks of rhubarb
1 tablespoon caster sugar


  1. Break the biscuits into fine crumbs, do this either by whizzing up in a food processor or bashing with a rolling pin in a freezer bag. Melt the butter and pour in with the biscuit crumbs (remove a tablespoon of the crumbs before adding the butter) stir to combine. Tip into a spring form loose bottomed baking tin, pressing into the bottom to make the base of your cheesecake. Place in the fridge whilst you make the filling.
  2. Beat the cream cheese, icing sugar and 1 tbsp vanilla essence together in a bowl and gradually add the cream. The mixture should be thick enough to coat the back of a spoon. Pour over your biscuit base and place in the fridge for a few hours (ideally overnight) to firm up.
  3. Heat the oven to 180°c. Rinse the rhubarb and trim both ends, slice into finger sized chunks and toss in the caster sugar and the remaining vanilla essence. Spread out on a shallow baking tray so they aren’t overlapping one another. Cover with foil or baking paper. Roast for 10 minutes. Remove the foil or baking paper and return to the oven for another 3-5 minutes. The rhubarb should be tender and holding its shape. Allow to cool slightly before transferring to a bowl.
  4. Serve the cheesecake with the roasted rhubarb and a sprinkle of the biscuit crumble.