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