Annette’s Rhubarb Cheesecake 700g/1½ lbs rhubarb peeled and cut into small pieces  150g/5 oz castor sugar 3 free range eggs separated 750g/1 lb 10 oz curd or cream cheese  2 tablespoons cornflour 1 teaspoon vanilla extract 1 orange, peel and juice Cake tin 26cm loose bottom lined with baking sheet. 175g/6 oz Grasmere Gingerbread crumbs  50g/2 oz melted butter Mix the melted butter and Grasmere Gingerbread crumbs to form the base of the lined cake tin. Place the trimmed rhubarb on top. Beat the sugar and egg yolks until light and creamy and add the soft cheese. Zest the orange and add with the juice mixed with the cornflour. Mix well. Whisk the egg whites until into soft peak. Fold this in carefully to the creamy mix and pour on top of the rhubarb. Bake in a preheated oven No.2, 150°C, 300°F for 1 hour until set and golden.after which leave in oven to cool down before serving cold with whipped cream and orange zest. BACK TO CELEBRITY SPECIAL Home | Our Shop | Wedding Favours | Rum Butter | Recipes | News | Events | Staff | What They Say | History | Celebrity Special | Community | Awards | Contact Us | Sitemap