Rhubarb and Ginger Cheesecake with Poached Rhubarb Topping

Rhubarb always feels like the true start of spring to me. In the beautiful Daylesford Living: Inspired by Nature book, I found this delicious recipe that I could not resist sharing. If you love ginger and cheesecake as much as I do, this is a wonderful seasonal dessert combining both along with seasonal poached rhubarb

 

Serves 6

Ingredients

For the base 

60g butter, melted
180g ginger snap biscuits
1 tsp mixed spice
½ tsp ground ginger
10g stem ginger, finely chopped

For the poached rhubarb 

500g rhubarb, cut into 6cm lengths
Zest and juice of 3 oranges
150g caster sugar

For the cheesecake filling

300g cream cheese
50g icing sugar
150ml double cream
½ tsp vanilla extract
1 tsp ground ginger
15g crystallised stem ginger

Method

1. Line a 20cm springform cake tin with greaseproof paper and preheat the oven to 190°C.
2. To make the base, melt the butter in a small saucepan. Crush the biscuits in a food processor or place them in a freezer bag and crush with a rolling pin. Stir in the spices, chopped stem ginger and melted butter.
3. Spoon the mixture into the base of the tin and press down evenly using the back of a spoon. Place in the fridge to chill
4. Arrange the rhubarb in a shallow baking tray. Mix the orange zest, orange juice and caster sugar together, then pour this over the rhubarb. Bake for about 30 minutes, or until the rhubarb is just tender. Leave to cool
5. Strain the cooking juices into a heavy-based saucepan and simmer over a medium-high heat until reduced to a thick syrup. Allow to cool, then pour back over the rhubarb and chill until needed
6. In a stand mixer, or using a bowl and whisk, beat the cream cheese until soft. Add the icing sugar and mix until fully incorporated. Pour in the cream, vanilla and both types of ginger, then whisk until the mixture becomes thick and firm.
   
7. Gently spread the cheesecake mixture over the chilled biscuit base and smooth the top with the back of a spoon. Place in the fridge and allow to set overnight.
   
8. To serve, cut neat slices using a warm, clean knife. Arrange the poached rhubarb alongside the cheesecake and spoon over a little of the syrupy juices. Garnish with mint leaves if you like.

Discover even more delicious recipes and seasonal inspiration in Daylesford Living: Inspired by Nature, available now in the Book Corner section of the Moody Merchant website. It has the perfect resource for anyone passionate about fresh, organic ingredients and home-cooked meals, find a wealth of culinary ideas and guidance within its pages.

Visit our website to buy your copy: https://moodymerchant.com/products/daylesford-living-inspired-by-nature