- 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
- 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.