Rhubarb and Ginger Cheesecake

Name: Rhubarb and Ginger Cheesecake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 450 g (1lb) rhubarb, cut into chunks; 4 tbsp. caster sugar; 2 balls of stem ginger, syrup reserved; 175 g (6oz) ginger nuts, finely crushed; 60 g (2 1/2oz) butter, melted; 450 g (1lb) cream cheese; 3 medium eggs; 1 tsp. vanilla extract; 4 tbsp. icing sugar; 1/2 tsp arrowroot

This colourful cheesecake dessert will go down well at a dinner party.

By The GH Kitchen TeamPublished: 18 October 2012

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Preparation Notes: Allow time for chilling

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Yields:

Prep Time:

30 mins

Cook Time:

2 hrs

Total Time:

2 hrs 30 mins

Cal/Serv:

395

Ingredients

450 g (1lb) rhubarb, cut into chunks
4 Tbsp. caster sugar
2 balls of stem ginger, syrup reserved
175 g (6oz) ginger nuts, finely crushed
60 g (2 1/2oz) butter, melted
450 g (1lb) cream cheese
3 medium eggs
1 tsp. vanilla extract
4 Tbsp. icing sugar
1/2 tsp arrowroot

Directions

1. Step 1
  Put 225g (8oz) of the rhubarb chunks in a pan with the caster sugar, 3tbsp ginger syrup and 2tbsp cold water. Simmer for 5-10min until tender. Whiz until smooth in a food processor and set aside to cool.
2. Step 2
  Finely chop the stem ginger and combine with the ginger nuts and butter. Press into the bottom of an 18cm (7in) round springform cake tin. Chill until firm.
3. Step 3
  Preheat oven to 150ºC (130ºC fan) mark 2. Whisk together the cream cheese, eggs, vanilla extract and 3tbsp icing sugar. Fold in two-thirds of the rhubarb purée. Pour into the cake tin. Stir the remainder of the purée through the filling, making swirls and ripples. Bake for 1½hr until just set. Leave in the oven with the door ajar until cool. Chill, preferably overnight.
4. Step 4
  Put remaining rhubarb in a pan with 150ml (5fl oz) cold water, remaining icing sugar and 2tbsp ginger syrup. Gently poach for 5-10min until just tender. Remove rhubarb and strain the liquid into a bowl. Return to the rinsed-out pan. Mix 1tbsp of the liquid with the arrowroot until smooth, then add to the rest. Bring to the boil; remove from the heat as soon as it is slightly thickened. Leave to cool.
5. Step 5
  To serve, remove the cheesecake from its tin and top with the poached rhubarb. Slice and drizzle with sauce.
  
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Get ahead

Make the recipe to the end of step 4. Keep the cheesecake in the tin, cover with clingfilm and chill. Put the poached rhubarb in an airtight container and chill. Complete recipe to serve.

Per serving:

Calories: 395
Protein: 7g
Total fat: 25g
Saturates: 15g
Carbs: 35g
Total sugars: 25g
Fibre: 2g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time