Rhubarb Bistro Cheesecake

Rhubarb Bistro Cheesecake
20 Mins
Prep time
45 Mins
Cooking time
Serves 10-20

What you need

1½ cups sweet biscuit crumbs

100g butter, melted

750g PHILADELPHIA Block Cream Cheese, softened

1 cup caster sugar

3 eggs, lightly beaten

1 cup sour cream

250g CADBURY White Chocolate Melts, melted and cooled slightly

1 bunch rhubarb, washed and trimmed

2-3 tablespoons caster sugar, extra

How to make it

  1. COMBINE the biscuit crumbs and butter. Press into the base of a greased and fully paper lined (ensure the paper extends 3-4cm above the top of the pan) 24cm round springform pan. Chill.
  2. BEAT the PHILLY and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Pour the filling into the prepared base. Cut and arrange rhubarb over the top of the cheesecake then sprinkle with extra sugar.
  3. BAKE in a moderately slow oven 160oC for 40-45 minutes or until just set. Cool in the oven with door ajar. Chill.