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Serves 4

450g (1lb) full fat cream cheese

Zest and juice of 4 oranges (zest and juice kept separate)

250g (9oz) caster sugar

400ml (14fl oz) double cream

250g (9oz) crème fraîche

200g (7oz) forced rhubarb, or tender pink stems from the garden, cut into 5cm (2in) lengths

50g (2oz) butter, cut into cubes

4 shortbread biscuits

I’ve tried many cheesecake recipes over the years, but this is my favourite. It can be made with different flavours, too, such as vanilla, chocolate, strawberry or raspberry. The cakes look best when made in professional chef’s rings, which can be bought from a good cookshop or over the internet.

To make the cheesecake filling, place the cream cheese in a bowl and combine with the orange zest and 200g (7oz) of the sugar, then in another bowl whip up the double cream until it forms soft peaks.

Carefully fold together the whipped cream, the cream cheese mixture and the crème fraîche – don’t over-mix or the mixture will split. Then spoon into 6cm (2½in) chef’s rings and place on a baking tray in the fridge for 2 hours to firm up.

Preheat the oven to 240°C (475F), Gas 9. Put the rhubarb in an ovenproof dish, cover with the remaining sugar, the butter and the orange juice, and place in the oven for 8–10 minutes. Cooking in a very hot oven should cause the juice to turn to a nice syrup, but don’t overcook as rhubarb turns to mush very quickly. Check to see if it is cooked by squeezing one of the pieces, then remove and allow to cool to room temperature.

To serve, crush the shortbread to fine crumbs and remove the cheesecakes from the fridge. Roll the top and bottom of each cake in the biscuit crumbs and place on a plate. Then, using either a warm tea towel or a cook’s blowtorch, warm the rings slightly and they should just lift off. Serve with the rhubarb on the side and drizzle with some of the juices from the dish.