Custard Cheesecake with Berry Rhubarb Topping

Serves 8-10, Prep and Cook 1 hour, 35 mins

250g packet Lemon Crisp

biscuits

90g 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

RHUBARB TOPPING 350g trimmed rhubarb stalks, rinsed well ½ cup caster sugar

1 cup frozen raspberries

1 Invert base of a 20cm round springform pan (base measures 19cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge. 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 just combined. Add cream and custard powder. Process until smooth. Pour filling over base. Place pan on an oven tray.

4 Cook in a moderately slow oven (160C) for 45 to 50 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.

5 To make topping, cut rhubarb into 2cm-3cm lengths. Place in a large roasting pan lined with baking paper. Add sugar and 2 tblsps water. Toss to coat. Arrange in a single layer.

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

Stir in frozen raspberries. Return to same oven for a further 4 minutes.

7 To serve, spoon warm topping over warm cheesecake.