Method

Heat the oven to 220ºC (fan).

Line a 20cm cake tin with a piece of scrunched up baking paper which covers the bottom and up around the sides (2cm above the top of the cake tin). Then do a second sheet of paper the same, at an alternating angle to the other – this is meant to be rustic so don’t worry about all the creases.

Place the cream cheese into a mixer and beat slowly, so it is smooth and creamy. Then beat in the crème fraîche until it’s equally smooth. Then, add the sugar and pinch of salt and mix again. Add the eggs, one at a time, beating in after each addition and scraping down the sides of the bowl until completely silky and glossy.

Place the cornflour into a bowl and whisk it so there are no lumps, then add a spoonful of the batter to it and whisk together – then add this spoonful back into the main bowl of batter and mix again.

Pour the mixture into the lined cake tin and then bash the tin on the worksurface a couple of times to remove any air bubbles. Bake for 30-45 mins until dark brown (burnt) on the top but the middle still has a wobbly centre and looks uncooked… it will continue to cook in the tin after it is removed.

Remove from the oven and set aside to cool. To make it easier to slice, place the cheesecake in the fridge for an hour or two.

While the cheesecake is cooling you can poach the rhubarb. Turn the oven down to 180ºC. Cut the rhubarb pieces into 3inch chunks, cut at an angle. Place them into a roasting tin and scatter over the caster sugar. Zest the orange and then squeeze over the juice. Cut open a vanilla pod and place this in the tray too.

Then give everything a good mix together, tossing with your hands. Cover the tray with foil and then place in the oven for 10 minutes. You want the rhubarb to be tender and soft but still holding its shape. Remove from the oven and let it cool in its tray before serving with the cheesecake. Enjoy!