Rhubarb cheesecake

Pre-heat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 23cm loose-based cake tin. Put the rhubarb in a pan with 100g of the sugar, cover and cook over a very low heat for about 15 minutes or until tender, stirring occasionally. Drain the juice into a bowl. Divide the rhubarb into two equal portions and add one to the juice. Set aside to cool.

Put the biscuits in a food processor to make crumbs or crush in a plastic bag with a rolling pin. Melt the butter and mix with the crumbs. Spread in the base of the tin. Press down firmly with the back of a large spoon.

Put the soft cheese in a blender or processor with the eggs, yogurt, vanilla, remaining sugar and the rhubarb portion without juice. Whizz until smooth (you could use a hand blender, if you prefer). Pour over the biscuit base and cook in the oven for 40 minutes. Turn off the oven and open the door slightly. Leave the cheesecake in the cooling open oven for 20 minutes, then remove and leave to cool completely.

While the cheesecake is cooking, purée the remaining rhubarb and juice with the cornflour in a processor or with a hand blender. Heat in a pan until simmering, stirring all the time. Tip into a bowl and leave to cool. Spread on top of the cheesecake just before serving.