Rhubarb & Ginger Cheesecake

Rhubarb & Ginger Cheesecake

A sweet and delicious recipe from Craigie’s Kitchen


Ingredients

  • Rhubarb Topping
  • 250g Fresh Rhubarb
  • 125g Sugar
  • Cheese Filling
  • 500g Cream Cheese
  • 500g Double Cream
  • 250g Sugar
  • 1 x Vanilla Pod
  • Base
  • 150g Ginger Biscuits
  • 75g Unsalted Butter

Method

Base

  1. Cut the rhubarb in to roughly 2-3 cm chunks, add these to a pot with the sugar (125g) on a medium heat and stew until soft. Then allow to cool and keep for later.
  2. Whilst your rhubarb is stewing, using a food processor blend your biscuits to the consistency you would like for the base.  
  3. Melt your butter in a microwaveable bowl, once melted add your blended biscuits to the bowl, mix well together so that the mixture combines.  
  4. Add you biscuit mix to your cheesecake tin and press down firmly to create an even base.
  5. Put all cheese filling ingredients in and mix well until its a stiff consistency.
  6. Press on top of the base and smooth the surface.  Chill for 1-2 hours
  7. Before serving add your rhubarb topping to the centre of the cheesecake surface.

 

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