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Rhubarb and Ginger Cheesecake
Rhubarb and Ginger Cheesecake is a modern British recipe for a classic cheesecake with a cheese layer over a poached rhubarb and stem ginger layer on a ginger biscuit base, served drizzled with poached rhubarb juice and ginger syrup reduction. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Ginger Cheesecake.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
8–10
Rating: 
Tags : Spice RecipesVegetable RecipesCheese RecipesBaking RecipesCake RecipesBritish Recipes
Rhubarb and Ginger Cheesecake: A British recipe for a cheesecake with a cheese layer over a poached rhubarb and stem ginger layer on a ginger biscuit base, served drizzled with poached rhubarb juice and ginger syrup reduction.
Ingredients:
For the Base:
150g ginger biscuits, crushed into fine crumbs
60g butter, melted
For the Filling:
100g caster sugar
2 pieces of stem ginger in syrup, finely chopped
1 tbsp syrup from the stem ginger jar
400g rhubarb, trimmed and cut into 2cm lengths
300g cream cheese (at room temperature) (or you can use my
home-made cream cheese recipe to prepare your own)
2 eggs
1 egg yolk
1 tbsp cornflour (cornstarch)
finely-grated zest of 1 lemon
150ml sour cream
Method:
Take a 20cm springform cake tin and line the base with baking parchment. Mix together the biscuits and melted butter in a bowl then press into the base of your prepared cake tin. Transfer to the refrigerator and chill as you prepare the filling.
Place half the caster sugar in a wide, shallow, saucepan along with the ginger syrup and 1 tbsp syrup. Bring the mixture to a simmer then add the rhubarb. Cover and poach gently for 10 minutes, or until the rhubarb is just cooked (as tested with the point of a knife) — take care the rhubarb does not become mushy.
Place a sieve over a bowl then drain the rhubarb mixture, reserving the juice.
Place the remaining caster sugar in a mixing bowl along with the cream cheese, eggs, egg yolk, cornflour (cornstarch), lemon zest and sour cream. Beat the mixture until smooth.
Now scatter the stem ginger over the ginger biscuit base then cover with the drained rhubarb. Pour the cream cheese and egg mixture over the top then smooth over the surface. Rap the tin sharply on a work surface to remove any air pockets. Sit the cake tin on a baking tray then transfer to the centre of an oven pre-heated to 180°C and bake for 15 minutes.
After this time, reduce the oven temperature to 150°C and cook for 25 minutes more, or until the outside of the cheesecake is firm and the centre is still a little wobbly.
Remove the cheesecake from the oven, run a round-bladed knife around the inside of the tin then set aside to cool cover night.
Whilst the cheesecake is baking, place the rhubarb juice in a small pan over gentle heat. Cook slowly until reduced to a thick syrup. Pour into a heat-proof jug and set aside to cool.
To serve, carefully remove the cheesecake from its tin. Slice into wedges and serve each wedge drizzled with a little of the syrup.
