Caramelised white chocolate and rhubarb cheesecake

If you can spare the extra effort for a special occasion such as Mother’s Day, a baked cheesecake rewards you with a lighter, silkier texture than a no‑bake version. This one is sweetened with caramelised white chocolate for a creamy, dulce de leche–style flavour; buy bars of blond chocolate if you prefer.

Top with gently poached rhubarb to add colour and cut through the richness. To make the caramelised white chocolate, heat the oven to 140C (120C fan)/275F/gas 1. Spread 250g white chocolate on an oven tray and bake for 10 minutes, stirring until smooth, then return it to the oven for a further 60–70 minutes, stirring every 15 minutes; the chocolate may look grainy at times but will smooth with continued stirring.

When it turns a light caramel colour, stir in a pinch of salt and leave to cool. Meanwhile, line the base and sides of a 20cm loose‑bottomed cake tin, turn the oven up to 160C (140C fan)/325F/gas 3, finely crush 300g digestive biscuits and mix with 170g melted unsalted butter, then press the mixture into the tin and chill.

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