Michael Wignall from The Latymer at Pennyhill Park shares his recipe for rhubarb cheesecake.

Chef Michael Wignall’s Rhubarb Cheesecake
Serves 1


  • Cheese cake
  • 190g good quality cream cheese
  • 57g castor sugar
  • 75g rhubarb purée
  • 1 egg
  • Poached Yorkshire rhubarb
  • 150g sugar
  • 250g young thin rhubarb
  • 100g water
  • 30g grenadine (optional)
  1. For the cheese cake
    Mix all the ingredients together with a hand blender until smooth.
    Pour into a small oven proof dish lined with cling film.
    Place into a pre heated oven at 98C for 30 minutes.
    Remove from dish and place into a bowl and blend until smooth.
    Once smooth pour into small moulds and freeze for 8 hours.
  2. For the rhubarb
    Bring sugar, water and grenadine to a low simmer.
    Place prepared rhubarb into the above and slowly cook for about 8/10 minutes
    Once cooked carefully remove from the pan and onto a plate to cool.
    Reduce the liquid until syrupy
  3. To serve
    Remove from moulds and serve with poached rhubarb, pour a small amount a the syrup around the frozen cheeses cake and serve.