Mini rhubarb cheesecakes topped with a little strawberry jam and crushed meringue. Simple to make and absolutely delicious!
Makes 10.
Ingredients for the mini cheesecakes:
- 10 oat biscuit
- 250 g full-fat or semi-fat curd cheese (or cream cheese), finely ground
- 250 g ricotta
- 1 large egg
- 20 g vanilla custard powder (half a standard packet, unsweetened)
- 110 g caster sugar
All ingredients should be at room temperature.
Line a muffin tin with paper cases. Place one oat biscuit at the bottom of each case – if the biscuits are too large, roughly break them up to fit.
In the bowl of a mixer, combine the curd cheese, ricotta, egg, sugar and custard powder. Mix until smooth, but avoid overmixing so as not to incorporate too much air. Divide the cheesecake mixture evenly between the cases.
Bake at 160°C for about 28–30 minutes. Remove from the oven and leave to cool completely.
Ingredients for the roasted rhubarb:
- 250 g rhubarb, cut into 2 cm pieces (no need to peel)
- 1 teaspoon lemon juice
- 2 tablespoons sugar
Mix all the ingredients together and place in an ovenproof dish. Bake at 180°C for 20–25 minutes, until just tender but still holding its shape. Remove and leave to cool.
To finish:
- 10 teaspoons strawberry jam
- crushed meringues
Spread a teaspoon of strawberry jam over each cheesecake. Top with the roasted rhubarb and sprinkle with crushed meringue. Store the mini cheesecakes in the fridge.
Enjoy!
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