Rhubarb and strawberry cheesecake

This creamy cheesecake is a perfect dessert for large celebrations or dinner parties. It can easily be prepared the day before. Then you can take it out of the fridge and decorate it with your favourite berries.

10 pieces

approx. 1 hour + 4 hours in the fridge

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250 g digestive biscuits
35 g Dansukker Dry Brown Sugar
125 g butter, melted 

500 g cream cheese 
Zest of 1 lemon, preferably organic
30 ml lemon juice 
90 g Dansukker Icing Sugar
5 g Dansukker Vanilla Sugar
350 ml whipping cream 

Rhubarb and strawberry compote
200 g rhubarb
200 g strawberries  
95 g Dansukker Jelly Sugar Multi  

To decorate
Fresh strawberries


Heat the oven to 175°C on the top and bottom heat setting.

Crush the digestive biscuits. Mix them with the butter and brown sugar and press the mixture into a baking tin approximately 20 cm in diameter with a removable base. Bake in the centre of the oven for about 10 minutes. Leave to cool.

Beat all the ingredients for the filling until smooth, except the cream. Add the cream and beat lightly. Spread the mixture on the digestive biscuit base and put the tin in the fridge.

Prepare the compote. Simmer the pieces of rhubarb and strawberries until they are soft. Add the icing sugar and simmer for about 4 minutes. Remove from the hob and beat until smooth. Pour the compote over the cheesecake and put it in the fridge for at least 4 hours, preferably overnight. Garnish with fresh strawberries.


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