TIP:Â Check pan fits into slow cooker bowl before cooking. Cheesecake and topping can be made a day ahead. Keep covered separately in the fridge. Â
Ingredients
Method
Invert base of a 20cm round springform pan (base measuring 19cm). Grease and line base and side with baking paper. Cover outside of pan in two layers of plastic wrap, then two layers of foil.
Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.
Process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add sour cream and custard powder. Process until smooth. Pour over biscuit base.
Place a small, heatproof bowl (2cm deep) upside down in the centre of a removable bowl of a 5 to 6-litre slow cooker. Sit springform pan on the bowl. Pour in enough boiling water to come a quarter of the way up the side of the springform pan. Cover slow cooker with lid.
Cook on High for about 2 hours and 30 minutes, or until set. Remove. Stand cheesecake in springform pan for 30 minutes.
Meanwhile, to make topping, cut rhubarb into 2cm-3cm lengths. Place in a large roasting pan lined with baking paper. Add sugar and 2 tblsps water. Toss to coat. Arrange in a single layer. Cook in a hot oven (200C) for about 10 minutes, or until just tender. Remove. Transfer to a bowl. Cool.
To serve, spoon topping over cheesecake. Scatter over raspberries.
