White Chocolate Cheesecake with Rhubarb Compote Recipe

Preheat the oven to 180°C (350°F).

Crush the digestive biscuits in a food processor and mix in the melted butter. Press the mixture into the base of a springform cake tin and refrigerate for 30 minutes.

Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.

In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate.

Pour the cream cheese mixture over the chilled biscuit base and smooth the top. Bake for 45-50 minutes until set. Remove from the oven and allow to cool completely.

While the cheesecake is cooling, make the rhubarb compote. In a saucepan, combine the rhubarb, sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture has thickened slightly. Remove from heat and let it cool.

Once the cheesecake is cool, spread the rhubarb compote over the top. Refrigerate for at least 4 hours or overnight to set. Serve chilled.