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White chocolate cheesecake with rhubarb compote


White chocolate cheesecake with rhubarb compote Recipe

Ingredients:
  • 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:
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