mascarpone vanilla bean cheesecake with rhubarb ginger compote

Vanilla Bean Cheesecake Rhubarb Compote

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Vanilla bean cheesecake on an almond crumb, rhubarb ginger compote.

Cooking Instructions:

Cheesecake - Sit out at room temperature for 30-35m (should still be slightly frozen, but soft enough to slice with a fork)

Rhubarb Sauce - Sit in a cup of hot tap water for a few minutes