This is a wonderfully light cheesecake, great this time of year after all the excess of the Christmas and heavy desserts. When whisking the creams be careful not to over whip, as this will cause your cheesecake to become grainy and heavy.
At the restaurant we will be serving the cheesecake with a little simply roasted Force Rhubarb which will be in season at the later end of January through February.

The Force Rhubarb, which technically is a vegetable, works very well with the cheesecake as it has a high amount of acidity. This acidity helps to balance the fat within the cheesecake.
Cut the washed rhubarb into one inch batons, lay on a tray, sprinkle lightly with sugar and roast for approx. 6mins at 175°C. Serve the rhubarb warm.

Weigh the cream cheese into a large mixing bowl with the seeds of the vanilla pod then add sieved icing sugar and mix until smooth.
To this you then need to add the mascarpone, lemon juice & the crème fraîche, whisk until stiff
Place into moulds and set in the fridge for a minimum of two hours

Crumble the oats cakes into a mixing bowl to this add the soften butter and mix
Warm the golden syrup and add this to the mix with the juice of the lemon mix this until all the golden syrup is worked in
Place this into the bottom of the moulds about 1cm think and set in fridge for 1 hour.