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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rhubarb And Ginger Cheesecake

4.0

500g/1lb 2oz rhubarb, cut into batons

1 grapefruit, juice only

40g/1½ oz caster sugar

1 star anise

250g/9oz ginger biscuits, plus 4 crushed to serve

150g/5½oz unsalted butter, melted

600g/1lb 5oz cream cheese

100g/3½oz icing sugar

250ml/9fl oz double cream

1 lemon, juice only

6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate)

Fresh mint sprigs, to serve

Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup.
For the base, crush the biscuits until you have crumbs, either by using a machine or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour.
Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour.
To assemble, top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇬🇧British

Occasions🎉Celebration🎉Special Occasion

Season🌸Spring

DifficultyMedium ⏰ 1h

Created 109 weeks ago

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