Recipe: Rhubarb & Gingernut Baked Cheesecake

One of the best things I’ve baked recently was this rhubarb & gingernut baked cheesecake with Claud. My gosh it is just DELICIOUS. Claud found the recipe from a cookbook and I thought I’d share this recipe with you all. Honestly when I first heard of rhubarb and ginger I wasn’t sure what to think but now this is probably my favourite thing I’ve ever baked.

Gingernut base:
• 250g gingernut biscuits
• 2 tbsp flour
• 80g unsalted butter (melted)

Preheat your oven to 180C. Grease your cake tin (preferably one which is springform so it pops open) and line your baking tray with baking paper.

Pop your ginger nut biscuits in a plastic bag and use a rolling pin to bash the biscuits until they are crushed (doesn’t have to be fine yet). In a food processor, blend the biscuits and flour, and now they should be fine crumbs. Pour into a mixing bowl, add the melted butter and mix together well. Pour the base into the cake tin and and pop it into the fridge to chill.

Rhubarb:
• 500g rhubarb
• 2 tbsp fresh ginger (finely chopped)
• 1/4 cup caster sugar

Chop the rhubarb into 1cm pieces and then place onto your baking tray. Sprinkle the ginger and sugar  and then bake for around 15 minutes until the rhubarb is soft. Once done, remove from the oven and set the tray of rhubarb aside.

Cheesecake filling:
• 500g cream cheese (softened)
• 1/2 cup golden syrup
• 2 tbsp caster sugar
• 1 lemon zest
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup cream (lightly whipped)
• 1/3 cup crystallised ginger (finely chopped)

Place the cream cheese, golden syrup, sugar, lemon zest and vanilla in a food processor and combine well. Add the eggs one at a time and blend well in between. Pour into a large bowl. Gently fold through 3/4 of the rhubarb mix, then the lightly whipped cream and ginger until combined. Take the base out of the fridge and pour the filling on top. Bake in the middle of the oven for about 40 minutes until set. When it is cooked it will be slightly firm to the touch. Remove from the oven and cool. Once cooled, you can remove the cake from the pan.

Garnish:
• 1/2 cup cream
• gingernut buscuit crumbs
• baked rhubarb
• crystallised ginger (finely chopped)

To garnish, beat the cream until whipped. Then pop it on top of the cooled cheesecake and top with the rest of the rhubarb mix, crystallised ginger and gingernut crumbs.

Thank you Claud for introducing me to the wonderful world of ginger and rhubarb!

Hannah xx