Mini burnt cheesecakes with rhubarb and orange compote
- April 2019
- Makes 6
- Hands-on time 20 min, oven time 45 min, plus 4 hours chilling
Don’t be put off by these individual cheesecakes being ‘burnt’ it means the toasty caramelised edges pack in more flavour… plus you can’t go wrong with the recipe!
Want to make a full-size version? Try Ruth Reichl’s burnt cheesecake recipe inspired by La Vina in San Sebastiàn.
- 35.8g (22.5g saturated)
- 34.7g (31.9g sugars)
Add freshly grated orange/lemon zest to the cheesecake mixture, if you like. These cheesecakes will go with any seasonal compote.
Cool the cheesecakes completely, then chill, covered, for up to 48 hours. Take out of the fridge at least 1 hour before serving.
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