Rhubarb Custard Cheesecake

Serves 8, Prep 35 mins, Cook 57 mins

250g packet Ginger Nut biscuits 100g unsalted butter, melted

FILLING

2 x 250g blocks cream cheese, chopped, at room temperature

1 cup caster sugar

2 tsps vanilla extract

3 eggs

300ml tub thickened cream

¼ cup custard powder

Pinch ground nutmeg

RHUBARB TOPPING

350g trimmed rhubarb stalks, rinsed

½ cup caster sugar

¼ cup water

1 Invert base of a 20cm round springform pan. Grease base and side. Line side with baking paper.

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.

3 To make filling, process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add cream and custard powder. Process until smooth.

4 Pour filling over base. Sprinkle with nutmeg. Place pan on an oven tray.

5 Cook in a moderately slow oven (160C) for about 45 minutes, or until top is light golden and filling is just set. Cheesecake should have a slight wobble. Turn off oven. Leave in oven for 30 minutes with door ajar. Remove. Stand in pan for 30 minutes.

6 To make topping, cut rhubarb into 4cm lengths. Place in a large roasting pan lined with baking paper. Add the sugar and water. Toss to coat. Arrange in a single layer.

7 Cook in a hot oven (200C) for about 10 to 12 minutes, or until just tender. Remove.

8 Spoon warm topping over warm cheesecake.