Lightly oil a 20cm/8in loose based tin and line the base and sides with clear film. Mix the crushed biscuits and melted butter together. Scatter over the base of the tin and press down with the back of a spoon. Chill whilst you make the filling.
Put the mascarpone cheese, sugar, ginger syrup, lemon zest and juice in a large bowl. Use an electric whisk to beat until fluffy. In a separate bowl, whip the cream until it forms soft peaks. Fold the cream, yogurt and chopped ginger into the cheese mixture, spoon into the tin and chill for 6 hours or overnight.
To make the compote, cut the rhubarb into 4cm long pieces and place in a single layer in a large frying pan. Add the sugar and 60ml 4tbsp water. Gently heat, shaking the pan occasionally until the sugar has melted and syrup begins to boil. The trick is not to stir the rhubarb during cooking, then it won't become mushy. Cover and gently cook for 5mins or until tender. Carefully strain off the liquid and spoon the rhubarb into a bowl.
Return the liquid to the pan. Blend the arrowroot to a smooth paste with a little water, stir into the rhubarb juice and bring to the boil, stirring all the time until the mixture boils and thickenss. Pour over the rhubarb , stir and leave to cool, then chill.
To serve: Loosen the sides of the tin and carefully peel away the clear film. Cut the cheesecake into pieces and serve each topped with a spoon or two of rhubarb.
Top tip: To crush biscuits easily, pop them in a plastic bag, loosely seal then bash them with the end of a rolling pin! Or whizz them in a food processor if you have one.
Freezing and defrosting guidelines
This cheesecake is perfect for freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.