White chocolate cheesecake with a sbriciolata base and rhubarb compote. I chilled the white chocolate cheesecake mix in moulds seperate to the base. Then I made the biscuit base, spooned it into my dessert bowls and pressed it down in the centre, leaving the rest loose and chilled in the fridge. I then put it together and served it with a rhubarb compote because I like the tang.
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