Skip to content

RHUBARB AND GINGER CHEESECAKE

May 10, 2015

We returned from our holiday in Cyprus to find the rhubarb growing strong so I delved into my cookbooks to try something new (although we love a good crumble!). I found this recipe for a no-bake cheesecake on a print out from River Cottage. Very straightforward – the only thing I had to go and buy was the Stem Ginger in Syrup – as I used mine up at Christmas – and some double cream. I lessened the amount of ginger but increased the amount of cream cheese to suit our taste.

For the biscuit base
80g melted butter
250g ginger biscuits

For the filling
450g cream cheese at room temperature (for a more luxurious treat use Marscapone)
1 ball of stem ginger, very finely diced, plus 3 tbsp syrup from the jar
Finely grated zest of 1 small orange, plus half its juice
300ml double cream
1 tbsp sifted icing sugar

For a deeper more substantial treat increase the filling proportions accordingly.
For the rhubarb
350g rhubarb, trimmed and cut into 4cm batons
75g caster sugar
Zest and juice of ½ orange

Butter a 23cm springform tin. If not non-stick you may need to line with parchment paper.

1. To make the base, blitz the biscuits in a food processor until fine. Melt the butter over a gentle heat then add the biscuit crumbs. Tip into the tin and press in firmly with the bottom of a glass so you get an even layer. Chill the base while you make the filling.

Stem ginger in syrup

Stem ginger in syrup

2. Beat the cream cheese until smooth and light. Beat in the ginger, ginger syrup, orange juice and zest. Slowly whisk in the cream until the mixture has just thickened. Spoon into the biscuit-lined tin and spread into an even layer. Chill until firm.

Beat the mixture

Beat the mixture

3. While the cheesecake is chilling, prepare the rhubarb. Heat the oven to 130C/260F/gas mark ½. Lay the rhubarb in an ovenproof dish large enough to hold it in a single layer, scatter on the sugar and orange zest, and add the orange juice. Stir to coat. Roast for 30 minutes until tender. Allow to cool.

Bake the rhubarb

Bake the rhubarb

4. Transfer the cheesecake to a serving plate. Serve with the cold roasted rhubarb.

Rhubarb and Ginger Cheesecake

Rhubarb and Ginger Cheesecake

Advertisements

Comments are closed.

%d bloggers like this: