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Mini White chocolate and orange cheesecakes

serves 4

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Biscuit base

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125g shortcake or digestive biscuits crushed

60g melted butter

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Line a tray with parchment paper and place 4 metal ring moulds on top.

Press in the biscuit base firmly and chill.

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Chocolate and orange cheesecake

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zest and juice of 1 orange

1 tablespoon castor sugar

1 teaspoon vanilla extract

200g cream cheese

200g mascarpone

200ml double cream

100g melted white chocolate

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Boil the orange juice, zest and sugar to a syrup and cool.

Whisk the cream cheese, mascarpone and cream until smooth.

Fold in the vanilla, orange syrup and melted white chocolate.

Pipe or spoon onto base and chill.

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Rhubarb and Strawberry Compote

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4 sticks rhubarb, cut into 1 inch pieces

100g castor sugar

50ml grenadine

100ml sugar

1 punnet strawberries, hulled and cut in half if large

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Boil the sugar, grenadine and water in a saucepan.

Turn to a low simmer when the sugar has dissolved and add the rhubarb. Cover with parchment paper and cook gently until just soft – allow to cool in the juice.

When cool add the strawberries and spoon onto the cheesecakes.

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Any extra will keep in the fridge for a few days and is great with icecream or sorbet.