Cinnamon Spiced Rhubarb Ripple Baked Cheesecake Recipe

Preheat your oven to 160°C (320°F). Grease and line a 20cm springform cake tin.

Begin with the crust by mixing the crushed digestive biscuits, melted butter, and 1 tablespoon of sugar in a bowl. Press the mixture firmly into the bottom of the pan. Chill in the fridge while preparing the filling.

For the filling, beat the cream cheese in a large bowl until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Blend in the vanilla extract and 200g of sugar.

Pour half of the cream cheese mixture over the biscuit base. Then add half of your rhubarb compote, distributing it in dollops. Use a skewer to create a ripple effect. Pour over the remaining cheese mixture and repeat with the rest of the compote.

Wrap the bottom of the cake tin in foil and place in a larger baking tray. Pour hot water into the tray to come halfway up the sides of the cake tin. Bake for 1 hour 15 minutes until set but still slightly wobbly in the center.

Turn off the oven and leave the door ajar, allowing the cheesecake to cool slowly for about 1 hour. Then chill it in the fridge for at least 4 hours or, ideally, overnight.

For the rhubarb compote, combine rhubarb, 100g sugar, water, and cinnamon in a saucepan over medium heat. Cook until the rhubarb is soft and the mixture has thickened. Allow to cool before using it in the recipe.

Serve the cheesecake with a sprinkle of cinnamon or powdered sugar, as desired.