Baked Ewe’s Cheesecake with Honey Poached Rhubarb & Granola

I created this recipe especially for the BBC’s Countryfile Spring Special with Matt Baker at Moelyci in North Wales.

The cheesecake was made using sheep’s curd – the creamiest cheese that works perfectly in this recipe.  I served the cheesecake with some seasonal rhubarb, simply poached in some honey, sugar and water, and for crunch and texture some delicious granola – which can obviously be enjoyed at breakfast along with the rhubarb  and some Greek yogurt.

If you have any leftover syrup from the rhubarb, add it to your gin and tonic or serve over ice with some fizzy water.  Sheep’s cheese can be difficult to get hold of – but try if you can, as it tastes nothing like goat’s cheese and is worth the effort if you can find it!


Baked Ewe’s Cheesecake with Honey Poached Rhubarb & Granola


Serves 8-10


  • 625g soft ewe’s cheese
  • A good pinch of salt
  • 4 large eggs
  • 125g caster sugar

For the Rhubarb

  • 400g rhubarb
  • 100g caster sugar
  • 100g honey

For the Granola

  • 200g oats
  • 75g pistachios, roughly chopped
  • 25g pumpkin seeds
  • A good pinch of cinnamon
  • 2 tbsp rapeseed oil
  • 60g honey



To make the cheesecake, preheat the oven to 145C fan.  In a large bowl, whisk the cheese with the salt until fluffy. Add the eggs in two at a time, whisking well afterwards.  Finally add in the sugar in two batches, whisking well to make sure everything is combined.  Pour the mixture into an oven-proof dish measuring 27cm x 18cm and place into a large roasting tin and fill with boiling water until it’s halfway up the side of the cheesecake. Bake in the middle of the oven for 45-50 minutes.  After this time, there should be a slight wobble in the middle.  Remove from the oven and leave to cool.

To make the granola, reduce the oven to 130C fan and line a baking tray with some parchment paper. Heat the oil and honey in a small saucepan so that it’s easier to mix into the dry ingredients.  Place all the dry ingredients into a medium bowl and pour over the warm liquid.  Stir well so that the honey and oil coats the oats then place onto the prepared baking tray, spread the mixture out so that it’s an even layer and bake for 30-40 minutes, until golden, turning halfway.

For the rhubarb. Place 225ml of water along with the sugar and honey into a saucepan and bring to a boil.  Clean, trim then chop the rhubarb into 5cm pieces and add to the saucepan once it starts to boil and cook for 1 minute before removing the pan from the heat.  Cover with a lid and leave the rhubarb to ‘poach’ in the syrup and cool.

To serve, scoop out a large spoonful of the cheesecake into a bowl and serve with some of the cooled poached rhubarb and crunchy golden granola.


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