MASCARPONE VANILLA CHEESECAKE WITH POACHED RHUBARB

Serves: 4 (but you can save
some for the next day!)
Prep time: 20 minutes
Cooking time: 30 minutes

Special equipment: 4 x 7cm x
4cm deep steel ring moulds
659 calories
53g fat

Raise a glass fit for a princess , Chablis is one of the world’s finest white wines. It can be PRI CEY , but there are some bargains to be had, says Rob Buckhaven citrusy Tesco Chablis (£7.79) has turbo flavours of lemon and green apple. Blagger’s guide To be called “Chablis”, the grapes used in the wine must have been grown entirely in the tiny French village of the same name. MASCARPONE VANILLA CHEESECAKE WITH POACHED RHUBARB

*A little oil for greasing
*4 digestive biscuits
*20g unsalted butter, at room temperature
*1 egg
*80g caster sugar
*2tsp flour
*1tsp vanilla extract
*200g cream cheese
*50ml double cream
*120g mascarpone
*2tsp lemon juice For the rhubarb
*2tbsp caster sugar
*1 largish stick of rhubarb, cut at an angle into10 x 2.5cm piece

Preheat the oven to 150˚C/300˚F/gas mark 2. Cut strips of baking parchment that fit inside each of the steel ring moulds, then lightly oil the moulds so the paper sticks to the sides. Place the moulds on a baking tray lined with baking parchment and set aside. Put the biscuits and butter in a food processor and pulse to make fine crumbs. Divide equally between the prepared ring moulds to evenly cover the bottom. Use the end of a rolling pin to press the crumbs down to make a firm base. In a large bowl, beat together the egg, sugar, flour and vanilla extract until the mixture is light and fluffy. While still mixing, add the cream cheese, double cream and mascarpone, until the mixture is smooth. Be careful not to over beat the mixture or it will become too firm and will be difficult to transfer to the moulds. Divide the mixture between the 4 ring moulds, then smooth off the tops with the back of a spoon. Tap the baking tray on the bench a few times to expel any air bubbles, then place in the oven on the middle shelf and bake for 20-25 minutes. When the cheesecakes are ready, the centres will still be a little soft, but they will firm up as the cheesecakes cool. Carefully remove from the oven and leave to cool in the moulds. To make the poached rhubarb, tip the sugar into a bowl and then toss in the rhubarb, coating it all over with the sugar. Transfer the rhubarb on to a small baking tray lined with baking parchment and sprinkle any excess sugar over the top. Cover the tray tightly with foil, then bake in the oven for 15 minutes. Remove from the oven and leave to cool to room temperature before peeling off the foil. To serve, gently run a knife around the inside of the cheesecake moulds to release the edges of the cakes. Slide the moulds off, then carefully peel away the paper and place the cheesecakes on plates. Put a few pieces of the poached rhubarb on top of each cake, then spoon some of the rhubarb cooking juices over the top.

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