Rhubarb & Ginger has to be one of my favourite combinations so it wasn't too hard to figure out how to use up some of the glut of rhubarb that I had in the garden. Along with that I found 3 tubs of Philly in the fridge, I'm always tempted to buy too much when there's a supermarket offer going.
I usually make this baked Cheesecake with a digestive (Graham Cracker) base but I used Ginger Nuts (ginger cookies ) to add to the ginger flavours in the topping.
The recipe will make around 12 portions but just 6 of us managed to polish this one off in one sitting. Okay we're just damn greedy but we don't eat it every day.
This is a plain cheesecake that will work so well with many other toppings. Try mixing sliced strawberries with a little icing (confectioners sugar) They will get a lovely sheen on them and top the cheesecake with them... you can do the same with most berries. Or try adding lemon zest and sultanas to the cheesecake mixture to make a wonderful old fashioned dessert.
Here's the RECIPE :-
You will need a 9/10" loose bottomed Springform tin, greased then lined with parchment paper to come about an inch or so above the tin.
If you prefer to use cups & spoons for measuring then here's some easy Conversion Charts
For the base
a 300g packet of Ginger nuts / ginger cookies crushed to a fine crumb
100g unsalted butter melted
Mix well together, press into the bottom of the tin and refrigerate to set it (about 40 minutes)
For the Filling
750 gms of Philly or another good quality whipped cream cheese
300ml of sour cream or double cream if you can't get it
6 eggs separated
150g caster sugar
the zest of 1 lemon
1 dessertspoon of vanilla extract
2 tbsp. of corn flour (corn starch)
a sprinkle of sea salt ( about ½ tsp)
Using a hand whisk, place the egg whites in a bowl and whip until stiff but not dry
in another bowl place everything else and using the same whisk beat until smooth.
Fold in the egg whites making sure there's no white bits of egg white to be seen
Place the batter over the biscuit base to about 1" below the top of the tin
There may be a little too much batter so don't overfill your tins just pour it into a dish and bake later (cooks treat)
Place in the centre of a pre-heated oven 170c/325f/gas 3 for around 1& 10 mins hour. Don't be tempted to open the door, keep a keen eye on it though in case it browns too quickly. Turn the oven off and leave cheesecake in the oven for a least a couple of hours to really set up. There should be no wobble at all at this stage.
Place on a wire rack to cool completely and leave in the baking tin until you are ready to serve it.
I left mine in the fridge well wrapped overnight and it was perfect the following day.
For the Rhubarb topping
1lb young rhubarb stalks
150g or so of caster sugar
around 2 level tsps of cornflour or arrowroot to thicken the juices
1 tbsp redcurrant jelly
around 4 or 5 pieces of crystallised ginger chopped
or 1 tsp of ginger powder added to the rhubarb before cooking
Chop around 1lb/500g washed rhubarb into about 1½"/ 3cm pieces and place in a non metallic oven dish with around 150g of caster sugar (according how sharp you like your rhubarb) and 1 tbsp of water.
Cover with foil and bake at 180c/350f/gas4 for around 30 minutes or until soft
Baked this way the rhubarb holds it's shape.
Place the rhubarb in a sieve and collect the juices. You'll find that it will keep making a little more as it sits.
Place the juices in a pan and add a little slaked corn flour/starch/arrowroot and the redcurrant jelly and cook until it starts to thicken. It should be of a thickened but still pourable consistency
remove the cheesecake carefully from the tin and remove the parchment paper.
Place on it's serving plate
Arrange the rhubarb over the top.
Scatter over the chopped ginger
Carefully spoon over the slightly cooled thickened juices and serve.