Barbeque season is upon us, with the hottest and driest start to the summer since the 1929 we really need to be getting our barbeque on! I have decided to present you with a series of blogs which will recommend some scrummy summer dessert recipes!
At the Foodie Company we love everything Scottish and everything Foodie, so when I was flicking through a magazine and stumbled across this delicious sounding dessert, the page was ripped from the publication! I will now share it with you!
Highland Crowdie and Rhubarb Cheese Cake
Ingredients
10 Digestive Biscuits
100g Butter, melted
750g Highland Crowdie Cheese
300g caster sugar
1kg of cooked rhubarb
2 eggs
A handful of berries
Stem Ginger syrup
Method
- Pre- heat the oven to 170.
- Blitz the digestive biscuits and the melted butter together and press the mixture into the bottom of a 12 inch bottomless cake tin.
- In a big mixing bowl cream the Crowdie and the sugar and add the eggs.
- Cut the cooked rhubarb into short lengths and add to the cheese cake mixture.
- Pour all into the lined cake tin and bake for 20-30 minutes.
- Allow to chill and serve with fresh berries rolled in ginger syrup.
Why not try it out and email photos of your attempts to kirsty@foodieboxes.co.uk
