- 100 g oaty rounds biscuits.
- 50 g shelled pistachios, chopped.
- 50 g butter, melted.
Cheesecake ingredients:
- 225 g caster sugar.
- 2 tbsp pomegranate syrup.
- 400 g forced pink rhubarb, trimmed and sliced into 5cm pieces.
- 5 sheets leaf gelatine.
- 2 packs 280g soft cheese.
- 200 ml double cream.
- 1 tsp vanilla.
- 2 tbsp lemon juice.
- 150 g bar delight chocolate bar, chopped.
Biscuit base directions:
1- Preheat the oven to 200°C.
2- Blitz the biscuits in a food processor to a fine sand consistency.
3- Add the pistachios and butter and pulse again.
4- Firmly press into a 20cm springform tin. Bake for 5 minutes, then set aside to cool completely.
Cheesecake directions:
1- Stir 75g sugar and the pomegranate syrup in a large baking tin. Heat in the oven for 5 minutes or until thickened.
2- Add the rhubarb, cover with foil, bake for 15 minutes, then set aside to cool completely. Chill, covered, until ready to serve.
3- Put the gelatine in a bowl of cold water for 5 minutes to soften.
4- Squeeze out the water, put the leaves in a heatproof bowl, cover with 1 tbsp boiling water and stir to dissolve.
5- Using a hand mixer, beat the soft cheese until smooth.
6- Pour in the cream, vanilla, remaining sugar, liquid gelatine and the lemon juice. Beat for 1 minute, then fold in the delight chocolate.
7- Pour onto the biscuit base, cover with cling film and chill for at least 5 hours.
8-Top the cheesecake with the rhubarb and sprinkle with the extra pistachios to serve.