Ginger and rhubarb baked cheesecake recipe
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
- 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 crème fraîche or yogurt
Each serving contains
of the reference intake
- 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.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.