Method

1. Heat your oven to 240C or, if using a wood oven, get the temperature way up before letting it drop down to 240C. Butter a loose-bottom cake tin and line with greaseproof paper.
2. Add the cream cheese and sugar into a bowl or mixer! Beat together using an electric whisk (or, if you can’t find it, panic and use a hand whisk and give yourself an arm workout!) for a couple of minutes, until the sugar dissolves.
3. Add soured cream, flour, eggs, vanilla and a pinch of salt and mix again until you have a smooth consistency. Pour into your lined tin. Give the tin a bang on the worktop to remove any air bubbles, then chuck (place nicely) in the oven to bake for 30 mins.
4. Whilst the cheesecake is baking, chop up your rhubarb however you like, and place it in an oven-proof roasting tray. Add the maple syrup and orange juice, give it a mix and bang it in the oven for 15 mins or so, until the rhubarb starts to soften and get a little colour on it.
5. Once cooked, the cheesecake should have a deep caramelisation on the outside and be puffed up a little. It should have a little wobble when you shake the tin. Traditionally speaking, you should leave it to cool completely but you can also serve it slightly warm.
6. Serve with the roast rhubarb.