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Rhubarb cheesecake

  by Rachel Clarke
Preperation time: 30 mins
Cooking time: 1 hour 10 mins
Serves: 8
Recipe Ingredients
400g trimmed rhubarb, cut into 2cm long pieces;
200g digestive biscuits;
275g caster sugar;
50g butter, melted;
5 balls stem ginger in syrup, drained;
400g full fat soft cheese;
2 eggs;
100g creme fraiche.
 
Recipe Method
In a pan put the rhubarb along with 100g of the sugar and gently cook with a lid on for 10 minutes until tender. Drain the juice and keep to one side. Divide the rhubarb equally between two bowls.

Put 3 balls of ginger in a food processor along with the buscuits and butter and whizz to make crumbs. Press the biscuit mixture into the base of a lined loose-based 22cm tin and bake for 15 minutes in the oven (180c/ gas4).

Put the remaining ginger in the food processor along with the soft cheese, creme fraiche, eggs, remaining sugar and one portion of the rhubarb. Blend until smooth. Pour onto the biscuit base and bake in the oven for 45 minutes.

Turn off the oven but leave the cheesecake inside the oven with the door open for 30 minutes. Then remove and leave to cool completely.

Cut into slices and serve with the remaining rhubarb and juice.