serves 8-10 people
BISCUIT BASE – INGREDIENTS:
330g digestive biscuits
210g melted butter
Zest of 1 orange
METHOD:
- Crumb biscuits (not too fine)
- Mix biscuit crumb with orange zest & melted butter
- Line the ring mould with biscuit crumb and press down.
CHEESE CAKE – INGREDIENTS:
150g rhubarb compote
75g caster sugar
175ml cream
175ml Killowen Farm Natural Whole Milk Yogurt
675g stiff hard cream cheese
METHOD:
- Blend all ingredients together using a whisk or food mixer
- Pour cheese cake onto the biscuit crumb and set in fridge 5/6 hours