This is one of those cheesecakes that you will never forget once you taste it the first time. It has a sensational tangy flavour that makes you want to eat more than you know you should.
I adapted this recipe from one I found on the bbcgoodfood.com website and made it for the first time a couple of years ago for one of our Sunday family dinners. It was an absolute hit with my family and I’ve made it many times ever since.
I usually make this cheesecake gluten free so that my daughter-in-law, who is gluten intolerant, doesn’t miss out. I simply substitute the chocolate biscuits and cornflour for gluten free products which are readily available at the supermarket.
If you like cheesecakes then you really should try this one. The tangy flavour of the rhubarb and crunch of the toasted almonds make it really special, so why don’t you try it out and let me know what you think.