I love a white chocolate cheesecake, but often it can be quite sweet and heavy. Here, lime and rhubarb cut through the sweetness and bring a refreshing tang. This is gluten free but can easily be made with regular digestives. Keeps covered in the fridge for 4-5 days.

Note: This cake needs two sets of chilling and setting, so give yourself ample time to prepare it!

Method:

• Line a 20cm (8 inch) springform tin with baking parchment and butter the sides.
• Preheat oven to 140°C (fan).
• Crush the biscuits in a food processor and melt the butter.
• In a bowl, mix the butter and the biscuit crumbs until all crumbs are coated. Then pour into the lined tin and (using) the base of a cup or a small dough scraper, press the crumbs into an even, compact layer. Set aside
• In a large bowl, mix the cheese, sugar, lime zest with a spatula or wooden spoon. Add the eggs and the yolk one by one and mix until just combined.
• Melt the white chocolate in the microwave or using a heatproof bowl set over a pan of gently simmering water making sure the bowl doesn’t touch the water.
• Add a third of the cheese mixture to the melted chocolate and mix well. Add the cheese/chocolate mix back into the rest of the cheese mixture.
• Pour over the base and bake for about 1 hour (check at around 50 minutes). The middle of the cake should still have a slight wobble.
• Turn the oven off, open the door and prop it ajar with a wooden spoon. Leave the cake in the oven until cooled, it may crack, that’s fine.
• Once cooled, refrigerate for a few hours or overnight. It must be cold before adding the rhubarb topping.
• Place the rhubarb, sugar, lime juice and water in a pot and gently simmer until the rhubarb has broken down.
• Mix the agar powder with a little water and stir it into the rhubarb compote. Put the heat up to medium and, stirring constantly, allow the rhubarb to bubble for 2 minutes to activate the agar powder.
• Turn off the heat and allow the rhubarb to cool for 5 minutes. It will start to set but not fully.
• Whilst still a little warm, take the sides of the tin off the cake and pour over the rhubarb then use a palette knife to spread it evenly over the cake.
• Serve as it is or decorate with finely grated white chocolate and lime zest.
• For ease, replace the springform sides and refrigerate the cake for 4 hours at least for the topping to cool and set.

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