Ingredients

• 175g/6oz digestive biscuits
• 85g/3oz butter
• 300g/10½oz soft goats’ cheese
• 125g/4½oz runny honey
• plus 4 tbsp to serve
• 1 vanilla pod
• seeds only
• ½ tsp ground cinnamon
• 1 tsp mixed spice
• pinch freshly ground nutmeg
• 175g/6oz crème fraîche
• 3 free-range eggs
• beaten
• 700g/1lb 9oz rhubarb
• cut into 3–4cm/1½in pieces
• 400g/14oz caster sugar
• 100g/3½oz walnuts
• broken into pieces
• 100g/3½oz hazelnuts
• chopped

Directions

• Preheat the oven 170C/150C Fan/Gas 3½. Put the biscuits in a food processor and blitz to fine crumbs.
• Melt the butter in a small saucepan. Add the biscuit crumbs and mix. Tip into an 18–20cm/7–8in loose-bottomed tart tin and press down. Cover and put in the fridge.
• Put the goats’ cheese
• honey
• vanilla seeds
• spices
• crème fraîche and eggs in a large bowl and mix.
• Pour the mixture onto the biscuit base and smooth with a pallette knife. Bake for 40 minutes
• or until the filling is set but there is still a bit of a wobble. Leave to cool completely before placing in the fridge for at least 4 hours.
• When you are ready to serve the cheesecake
• preheat the oven to 160C/140C Fan/Gas 3. Toss the rhubarb with the sugar
• cover with 400ml/14fl oz water and bake for 10 minutes.
• Heat a small frying pan over a medium heat and cook the honey and nuts for 2–3 minutes.
• Remove the cheesecake from the tin and cut into slices. Scatter the nuts over the top and serve with the poached rhubarb.