500ml Custard, made using 500ml Milk, 50g Custard Powder & 50g Caster Sugar
Method
Heat oven to 180C. Line a large baking tray with baking parchment and fill with the rhubarb. Sprinkle over the sugar and orange zest and pour over the juice and syrup. Cover with foil and roast for 20 mins. Remove from the oven and allow to cool.
Purée two third of the rhubarb, reserving the rest for the top.
Line a springform cake tin and line it with baking parchment.
To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. In a bowl, and pour the butter over the crumbs and mix, pour into the cake tin. Gently press it with the back of a large spoon until it is level.
Put in the fridge to chill.
To make the filling, put the cream cheese and cold custard into a bowl and mix it together, then fold through the rhubarb purée.
Pile the mixture on top of the biscuit base and smooth it down.
Cover and chill overnight until set.
Carefully remove the cheesecake from its tin.
Pile the rhubarb on top and drizzle over some extra syrup, along with extra biscuits and custard if you wish.
