Ravneet Gill served up a delicious Basque Cheesecake with Poached Rhubarb on Go Veggie and Vegan with Matt Tebbutt.
The ingredients are: 650g full-fat cream cheese, at room temperature, 300g caster sugar, 5 eggs, 150g soured cream, 230g double cream, 35g cornflour, ½ a tsp of sea salt flakes, 200g rhubarb, ½ vanilla pod, 50g sugar and ½ orange, juiced.
See recipes by Ravneet in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time
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