To serve, carefully lift the cheesecake out of the tin and cut into 9 equal squares. When finished, turn off the oven but don't open the door. To make the rhubarb curd, mix the rhubarb, the 50g golden caster sugar and grenadine in a pan. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Cut into wedges and serve drizzled with the reserved rhubarb syrup. You should receive a text message shortly. Preheat oven to gas 3, 170°C, fan 150°C. Remove and purée in … Spoon some of the rhubarb sauce over each piece of cheesecake and serve immediately. We use cookies to provide you with a better service on our websites. Put the ginger nuts in a food processor and blitz until broken. Add the rhubarb, lemon zest, stem ginger and syrup, bring to the boil, then simmer, covered for 3 minutes. Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. As the filling is so light and fluffy its great to have something crunchy to balance the textures. RHUBARB LAYER. Click here for more information about health and nutrition. Customer comment Baked vanilla cheesecake with rhubarb and ginger compote has a real zing to it and is perfect for using up homegrown rhubarb when it’s in season. is not enabled on your browser. A ginger and rhubarb cheesecake, to be precise. Place over a low heat and allow the sugar to dissolve (stirring occasionally and gently). Eggs tend to "trap" air bubbles which may, in turn, cause the … This Strawberry Rhubarb Ginger Cheesecake starts with a regular strawberry cheesecake base which is lightly sweetened, airy and very, very creamy. Combine the rhubarb, lemon zest and juice, ginger, raspberry jam and water into a medium saucepan. As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. Roast for 20 minutes or until softened but still retaining its shape. Thank you for rating this recipe. Drain juices into a small saucepan and simmer over a medium heat for 4-5 minutes Leave to cool. Ginger and rhubarb is a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. Bake for about 40-45 minutes until golden but with a slight wobble in the centre. Line the base of a 23cm round springform cake tin with baking parchment. To make the rhubarb topping, put the granulated sugar in a pan with 2 tbsp water. Wash the rhubarb, then slice any funky-looking edges off of each stalk. Then add the soured cream, flour, lemon zest and juice, and the vanilla seeds and continue beating. This is a really fab autumn dessert and even better when you can use your own rhubarb. Using an electric whisk, beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. I baked it for 35 minutes on 180C/350F/Gas Mark 4. This will stop it cracking. #ad FUN EDUCATIONAL KITS for KIDS on your browser, you can place your order by contacting our Sprinkle over the sugar, add 3⁄4 cup of water, lemon zest and juice, and vanilla bean seeds. Place in the fridge to chill while you finish the topping. In season now, outdoor-grown rhubarb has a full-bodied flavour that works beautifully when mixed with creamy mascarpone. My cheesecake, in a 20cm cake tin, took around 2 hours to bake… Line a large baking tray with baking parchment and fill with the … section on the bottom of the page. This recipe was first published in March 2005. Pop into the fridge to chill for a couple of hours before removing from the tin. Rhubarb season is almost upon us and here at Small City that only means one thing - time for Rhubarb and Ginger Cheesecake, lovingly laced with lashings of gin! Then, it gets topped off with an amazingly tangy rhubarb ginger chia seed jam that is insanely good. It is made with cream cheese, sour cream and gelatin to make it "lighter". Together, the … Before being baked, I swirled the cooked rhubarb mixture into the smooth cheesecake mixture. This rich baked cheesecake works beautifully, combining fresh ginger and delicious cream cheese, topped with sweet rhubarb syrup. Add the ground ginger, stem ginger and sugar and beat until smooth. Put the cream cheese in a bowl and beat with a wooden spoon until smooth. Turn off the heat, uncover and leave to cool completely. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. It has a high sided gingersnap biscuit base!!. Customer Sales and Support Centre by free phone on 0800 1 88884 or Whisk the egg whites until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. RHUBARB LAYER. Spread the rhubarb onto the chilled biscuit base. Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices. Pour into the cake tin and bake for 45 minutes, or until golden and firm. Melt the butter and mix through the ginger nut crumbs. Before you comment please read our community guidelines. Serve with the rhubarb sauce. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. Rhubarb Compote. Cut the stalks into 1 inch segments. Place in the fridge while you make the rhubarb layer. Bake in the oven for about one hour, reducing the heat to 180C/350F/Gas 4 once the cheesecake has risen. The top … Leave the cheesecake to cool inside for at least one hour. I’m generally not the hugest fan of ginger, but it turns out ginger, rhubarb and cinnamon are the best combination in the world – I’m a total… View Full Recipe at Amouse Your Bouche If you are unable to use JavaScript Leave to cool completely and put back the reserved rhubarb chunks. Turn the oven off and leave the cheesecake to cool in the oven. In season now, outdoor-grown rhubarb has a full-bodied flavour Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. The base is always my favourite part, So I need as much of it as possible. 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