White chocolate and rhubarb cheesecake

Method

1. To make the biscuit, cream the butter and both sugars together until light and fluffy, then beat in the egg and vanilla. Sift the flour, cinnamon and bicarb together in a separate bowl, then gradually stir the dry ingredients into the wet mixture until just combined. Fold through the oats, then put in the fridge to rest for at least 30 minutes.
2. Meanwhile, put the white chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl doesn’t touch the water) and allow to melt. Beat the cream cheese and vanilla seeds in a mixing bowl until smooth and fluffy, then fold the white chocolate through it. Lightly whip the cream to soft peaks, then fold it through the cream cheese. Put in the fridge until needed.
3. For the compote, put the sugar in a saucepan over a medium-high heat and cook, swirling rather than stirring, until it turns a pale golden (about 5 minutes). Add the rhubarb and a splash of water then cook, stirring occasionally, until the rhubarb has completely broken down into a compote and almost all the liquid has evaporated (about 10 minutes). The caramel will initially harden, but will eventually melt again. Remove from the heat, stir in the lemon zest and allow to cool.
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4. Heat the oven to 160°C fan/gas 4 and line a baking tray with baking paper. Roll the biscuit dough into 12 balls (approximately 30g each) and put them on the lined tray, ensuring there’s lots of space between them (you may need 2 trays). Leave to come up to room temperature for 20 minutes, then put them in the oven and bake for 20 minutes. Allow to cool, then chop into a rough crumb.
5. To serve, spoon a generous dollop of the cheesecake into serving bowls, then use the back of the spoon to make a well in the middle. Spoon the compote into the well, then sprinkle the chopped biscuit over and around the rhubarb and cheesecake.