LOBSTER MAC N CHEESE
Serves 4
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Rhubarb Cheesecake
March 31, 2025
Serves
Prep Time
Total Time
A crunchy ginger nut biscuit base, silky smooth Trewithen Dairy Cornish clotted cream and cream cheese, and a crown of vibrant forced rhubarb and edible flowers. This no bake cheesecake is pure indulgence – rich, tangy, and made with the best Cornish dairy.
Recipe created by James Strawbridge
Rhubarb Cheesecake
Serves: 4-6 Prep Time: 1.5 hrs Prep Time: 1.5 hrsMethod
Step 1
In a bowl mix the biscuits, butter and lemon zest. Press into a cake tin base. Chill in the fridge for 1 hour.
Step 2
Mix your cream cheese, Cornish clotted cream and icing sugar with lemon juice and whip together until smooth. Then using a spatula layer on top of the chilled biscuit base.
Step 3
Gently simmer the rhubarb in a pan with sugar, cardamom, ginger, rosemary and a cupful of water. Cook for around 5-6 minutes depending on the thickness of your sliced rhubarb batons. Aim for the rhubarb to be just starting to soften but with a little bite you can plate up.
Step 4
Allow the rhubarb to cool and then lay on top of the cheesecake. Sprinkle with 1-2 tbsp chopped pistachios and garnish with edible flowers like gorse, primrose or rosemary.
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Ingredients
For the base:
200g gingernut biscuits, blitzed into a crumb
150g Trewithen salted butter, melted
Zest of 1 lemon
For the filling:
500g cream cheese
200g Trewithen Dairy Cornish clotted cream
100g icing sugar
Juice of 1 lemon
For the topping
200g rhubarb, sliced into batons
2 tbsp caster sugar
2 sprigs of rosemary
1 knob of root or crystalised ginger
4 cardamom pods
Edible flowers and pistachios to garnish
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