A delicious Sunday dessert, ideal for sharing. This is our Rhubarb + White Chocolate Cheesecake. 🍰

As we start to feel ready for spring the tartness of the rhubarb pairs perfectly with the sweetness of our White Vanilla Chocolate. Made with 39% organic Peruvian cacao, this bean-to-bar has pure bourbon Madagascan vanilla seeds blended with cocoa butter creating a clean, sweet vanilla infused white chocolate.

300g digestive biscuits
150g unsalted butter, melted, plus extra to grease
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g strawberries or raspberries, to serve
500h rhubarb
100g sugar

Whizz the biscuits in a food processor and add the melted butter, whizz again until fully combined. Lightly grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture and press firmly before popping in fridge to harden.

Meanwhile place chopped rhubarb in to a saucepan and cover in water, add 100g sugar, bring to the boil and reduce to a pulp. Strain the pulp from the liquid (keeping the liquid to one side and spread onto the biscuit base. Reduce the cooking liquid until it becomes a syrup and leave to cool.

Melt the chocolate in a bain-marie, stirring occasionally to keep good consistency, once melted leave to cool while you whisk the cream cheese and mascarpone together. Add double cream and finally the melted chocolate, whisk until combined.

Remove the biscuit base from the fridge and spread the rhubarb on top. Next spoon the cream mixture and smooth the top. Place back in the fridge to set for at least 6 hrs until firm. Finally, decorate with fruit and serve with the rhubarb syrup.

Recipe created by @theantwerpkitchen

#beantobar #glutenfreechocolate #nutfree #nutfreechocolate#chocolaterecipes #recipeswithchocolate

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