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https://delizabeth.com/wp-content/uploads/2021/03/F1B6E0E8-EFE4-42FD-89FC-FADD94781B4C-scaled-e1617181940615.jpg18112003This is one of my new favourite recipes! I’m not the best baker but after three times of baking this cheesecake I think I got the perfect quantities and baking time for this recipe. The sour and a little tart rhubarb is a great contrast to the creamy and sweet cheesecake with a little punch of ginger in the crust. If you can’t find rhubarb, swap it for raspberries! Hope you will love this recipe as much as I do! You do need a food processor (or bash the cookies with a rolling pin) and a 20×31 cm oven dish for this recipe.