Ginger and Rhubarb Cheesecake

Ginger and Rhubarb Cheesecake, if you have never had a slice of heaven, this is your chance, no other cheesecake can beat this delicious combination. I never had rhubarb before in my life and this recipe made me love it!

For this recipe you will need a 9/10″ 23/25cm loose bottom spring form tin, greased then lined with parchment paper to come about an inch or so above the tin.

Ginger and Rhubarb Cheesecake, Ingredients:

For the base

• 300g ginger biscuits, Ginegersnaps (or also digestive with 2 teaspoons of ground ginger)
• 100g melted butter
• 3 tablespoons of brown sugar

For the filling

• 500 g Philadelphia or Mascarpone Cheese
• 250 ml sour cream or whipping cream unsweetened
• 4 eggs
• 150 g caster sugar
• zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• a pinch of salt

For the topping

• 500 g rhubarb stalks
• 150 g of caster sugar
• 2 teaspoons cornstarch,
• 1 heaping tablespoon of strawberry jam
• 1 teaspoon ground ginger

To prepare your Ginger and Rhubarb Cheesecake, reduce the biscuits to powder in a mixer, using a wooden spoon, mix well with the melted butter and sugar, press well into the lined tin making the mixture even and put in the fridge to make it compact for about 40 minutes. Preheat the oven to 170C/340F.

Put the egg whites in a bowl and whip until stiff using a hand or electric whisk. In another bowl put all the other ingredients meant for the filling and using the same whip mix well. At this point incorporate the egg whites, using a spatula, making a delicate movement from bottom to top, ensuring that there are no bits of egg white to be seen.

Pour the mixture, which must be about 2-3cm below the edge of the cake, on the biscuit base, bake placing it the center of a preheated oven for about 45min (if you prefer it not to form cracks on the surface, bake in a water bath, placing the pan in another pan in which you put hot water).

Keep an eye on the cheesecake, being careful not to let it darken too much, but do not open the door. Past the 45 min, check that it is cooked by moving the pan, you may have a little wobble in the center, press softly with a finger to make sure it isn’t runny, turn off the oven and leave the cheesecake inside for a couple of hours. After that, remove the cheesecake from the oven and let it finish cooling on the kitchen counter. You can also leave the cheesecake in the fridge overnight to cool, covering it with cling film, and then serve it the next day.

Cut the rhubarb into pieces about 3 cm long, place them in a non-metallic baking tray along with 150 grams of sugar, a teaspoon of ginger powder and a tablespoon of water, stir well, cover with foil and bake in the oven already hot at 180 C/360 F for about 30 minutes or until soft, this way the rhubarb will maintain its shape.

Place then the rhubarb into a sieve and collect the juice. Put the juice in a saucepan together with the strawberry jam and add a little cornstarch and cook until they begin to thicken.

To assemble your Ginger and Rhubarb Cheesecake, remove it from the tin, remove the parchment paper and place it on a serving plate, arrange the rhubarb on top and, when cold, pour the delicious syrup over it.

Serve and enjoy!

Thanks La difference Catering for this amazing dessert!