Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Ginger and rhubarb baked cheesecake recipe

12 ratings

Ginger and rhubarb is a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. This rich baked cheesecake works beautifully, combining fresh ginger and delicious cream cheese, topped with sweet rhubarb syrup. See method

Serves 12
50 mins to prepare and 1 hr 30 mins to cook, plus 1 hr cooling time
395 calories / serving

Ingredients

100g butter
160g ginger nuts
600g light cream cheese
1 tsp ground ginger
50g stem ginger, finely chopped
200g golden caster sugar
300ml soured cream
40g plain flour
1 lemon, zest and juice
1 vanilla pod, seeds scraped out
4 eggs

For the rhubarb compote

400g rhubarb, sliced diagonally into 5cm pieces
75g golden caster sugar
1 orange, zest and juice
1 tsp grated ginger

If you don't have sour cream, use créme fraîche or yoghurt

Each serving contains

Energy
1655kj
395kcal 20%
Fat
22g 31%
Saturates
13g 63%
Sugars
36g 40%
Salt
0.3g 6%

of the reference intake
Carbohydrate 44.7g Protein 8.8g Fibre 1.4g

Method

Line the base of a 25cm loose-bottomed tin and butter the sides. Put the ginger nuts in a food processor and blitz until broken. Melt the butter and mix through the ginger nut crumbs. Tip the mixture into the tin, press down evenly, and chill for 20 mins.
Preheat oven to gas 3, 170°C, fan 150°C. Put the cream cheese in a bowl and beat with a wooden spoon until smooth. Add the ground ginger, stem ginger and sugar and beat until smooth. Then add the soured cream, flour, lemon zest and juice, and the vanilla seeds and continue beating. Add the eggs one at a time and whisk well until completely combined.
Pour into the tin right away and bake low in the oven for one hour. When finished, turn off the oven but don't open the door. Leave the cheesecake to cool inside for at least one hour.
Once the cheesecake is cooked, you can make the rhubarb compote. Preheat the oven to gas 1, 140°C, fan 120°C. Combine all the compote ingredients and lay out evenly on a baking tray. Bake for 30 mins until the rhubarb is soft and just starting to break down. Top the cheesecake with a large pile of the rhubarb and all the cooking juices.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.