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White chocolate cheesecake with rhubarb compote
- 200g oatcake biscuits
- 85g butter melted
- 450g white chocolate
- 284ml pot double cream
- 400g full fat soft cheese , such as Philadelphia
- 4 eggs
- 1 tsp vanilla essence
- 600g rhubarb (trimmed weight), cut into 2.5cm chunks
- 250g golden caster sugar
- vanilla pod , split in half lengthways
- 100ml orange blossom muscat dessert wine (we used Brown Brothers)
Directions:View on BBC Good Food
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