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Strawberry & rhubarb cheesecake desserts
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150g strawberries, hulled and halved
150g rhubarb, cut into 5cm lengths
75g caster sugar
5 (about 50g) Doves Farm Organic Ginger Oat Biscuits
25g goats’ butter, melted
125g Waitrose British Soft Goats’ Cheese
Finely grated zest of
1/2 unwaxed lemon
2 tbsp goats’ milk yogurt
Extra strawberries, to decorate
1. Place the strawberries and rhubarb in a medium pan with two-thirds of the sugar. Heat gently until the sugar melts, then bring to simmering point and cook gently for 10-12 minutes until the fruit is soft. Set aside to cool.
2. Crush the biscuits and mix with the melted butter. Soften the goats’ cheese in a bowl, then gradually beat in the remaining sugar, lemon zest and yogurt until smooth and thick.
3. Layer up the biscuit mix, then the cheese and finally the fruit compote in 4 small individual ramekins or serving glasses and chill for at least an hour. Serve decorated with a strawberry on top.
Typical values per serving:
This recipe was first published in June 2019.