Cheesecake with sticky rhubarb

1.To make sticky rhubarb, combine the rhubarb and sugar in a large bowl. Transfer rhubarb mixture to a colander, with a large bowl underneath to catch the liquid. Cover; refrigerate for at least 12 hours. Heat a large frying pan over high heat. Add rhubarb mixture, collected juice and any undissolved sugar to pan; simmer, uncovered. until rhubarb is just tender. Remove from heat, stir in lemon juice. Cool rhubarb mixture to room temperature.

2.To make cheesecake, preheat the oven to 150°C (130°C fan-forced). Process the biscuits until fine, transfer to a medium bowl. Stir in the butter until combined. Press the biscuit mixture evenly by hand over the base and side (to within 1cm of the top) of a 26cm springform pan. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass or bottle. Place the pan on an oven tray; refrigerate while preparing the filling.

3.In a large bowl, beat the cream cheese, 3/4 cup of the sugar, egg yolks and cornflour with an electric mixer until smooth. Add the vanilla, sour cream and juice; beat until combined.

4.In a clean small bowl beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into cream cheese mixture.

5.Spread the filling into the biscuit crust. Bake the cheesecake for about 1 hour or until just set. Cool in oven with the door ajar. This helps to prevent the cheesecake from cracking.

6.Serve the cheesecake at room temperature topped with sticky rhubarb.