“I love this recipe; it’s simple and tastes great. Crowdie is a soft cheese with a slightly granular texture, so give it a good whip. Adding honey works well, and either forced Yorkshire or garden rhubarb are fine. This keeps well in the fridge for a good few days.”

Makes 1 cake

INGREDIENTS

500g crowdie

500g semi-whipped cream, ribbon stage

8 egg yolks

6 leaves of gelatin

1 organic unwaxed lemon, finely zested

2 tbsps of honey (or to taste)

350g caster sugar

100g water

10 digestive biscuits or similar

75g butter, melted

A few stalks of rhubarb

1 vanilla pod

Zest of 1 orange

METHOD

Line the bottom of a 10-inch spring form cake tin with butter and a disc of silicon paper.

The day before you want to serve, blitz the biscuits into crumbs in a processor, then add the melted butter and half the lemon zest. Mix well and push into the bottom of the prepared tin. Chill for an hour.

Add 150g of caster sugar to a pot with the water and boil until it reaches 121°C - check with a digital thermometer. If you don’t have one, aim for a ‘soft ball’ texture. Allow to cool slightly.

Next, beat the yolks and gradually trickle in the sugar mix. Whisk until it’s voluminous. Cool for about 5 minutes.

Break up the crowdie and beat gently in a bowl. Add the semi-whipped cream and fold in the egg yolk mix.

Soak the gelatin leaves in cold water for 5 minutes. Then heat the honey in a small pot before mixing in the softened leaves. Add this honey mix to the cheesecake mix with the remaining lemon zest. Mix well and add to the biscuit base. Refrigerate overnight.

The following day, cut the rhubarb into batons about 3-inches long and spread out on an oven-proof tray or dish. Top with the remaining caster sugar, seeds from the vanilla pod and the orange zest.

Bake the rhubarb gently on a moderate heat for 15 to 20 minutes - don't overcook or it will turn to mush. Drain the syrup into a clean pan and reduce to a jam consistency. Allow the rhubarb to cool.

When ready to eat, remove the cheesecake from the tin by running a hot, wet, sharp knife around the edge of the tin to release it. Top with the rhubarb syrup and serve with a few batons of rhubarb.