RECIPE : Rhubarb and vanilla cheesecake

Ingredients:
Serves 4
250g (9 oz.)HobNob biscuits (cookies)
75g (5 tablespoons) unsalted butter
2 tablespoons clear honey 100g (7 tablespoons) cream cheese
100 ml (3 ½ oz) crème fraiche juice and grated zest of 1 lemon
1 vanilla pod (bean) split open 200 ml (7 oz) double cream (heavy)
lengthways
3-4 tablespoons caster (superfine) sugar

1. Put the HobNobs in a plastic bag and crush them to crumbs with a rolling pin. Melt the butter in a saucepan and stir in the biscuit crumbs and honey. Press this mixture into 4 ring molds, about 7-8cm (3-3 ½ inch) in diameter, and place them in a fridge to set.
2. Mix the cream cheese and crème fraiche together until smooth, then scrape in the seeds from the vanilla pod. Lightly whip the cream and fold it into the cream cheese, together with the lemon zest and juice. Sweeten with caster sugar to taste, then divide the mixture between the molds and smooth the top and return to the fridge.
3. To cook the rhubarb, put the sugar and water in a pan and bring gently to the boil, stirring occasionally so the sugar dissolves. Simmer for a few minutes then add the rhubarb. When the mixture comes back to a simmer, remove from the heat. Let the rhubarb cool in the syrup (it will continue to cook as it cooks).
4. To serve, place the cheesecake on 4 plates and remove the ring molds. Place the rhubarb on top and pour any juice around.