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Rhubarb & Gingernut Cheesecake: A Delightful Treat!


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  • Author: Jennifer
  • Total Time: 5 hours (including chilling)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful Rhubarb & Gingernut Cheesecake that combines the sweetness of berries with the spiciness of ginger in a creamy cheese filling.


Ingredients

Scale
  • 250g gingernut biscuits, crushed
  • 100g unsalted butter, melted
  • 400g cream cheese, softened
  • 100g icing sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 300g rhubarb, chopped into small pieces
  • 50g granulated sugar (for rhubarb)
  • 200g rhubarb, chopped (for compote)
  • 50g granulated sugar (for compote)
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 160°C (320°F). Grease a 9-inch springform cake tin and line the base with parchment paper.
  2. In a mixing bowl, combine the crushed gingernut biscuits and melted butter. Stir until the crumbs are fully coated. Press this mixture firmly into the base of the prepared cake tin to form an even layer. Bake for 10 minutes, then allow to cool.
  3. In a separate bowl, beat the cream cheese with icing sugar and vanilla extract until smooth and creamy. Add the eggs, one at a time, mixing well after each addition until fully incorporated.
  4. Toss the chopped rhubarb with granulated sugar and let it sit for about 10 minutes to release its juices. Fold the rhubarb gently into the cheesecake filling.
  5. Pour the cheesecake mixture over the cooled gingernut base and smooth the top. Bake in the preheated oven for 45-50 minutes, or until the filling is set but slightly jiggly in the center.
  6. While the cheesecake is baking, prepare the rhubarb compote. In a saucepan, combine 200g of chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens, about 10-15 minutes. Set aside to cool.
  7. Once the cheesecake has finished baking, allow it to cool at room temperature for 1 hour before transferring to the refrigerator. Chill for at least 4 hours or overnight.
  8. When ready to serve, drizzle the rhubarb compote over the cheesecake slices for a beautiful presentation and added flavor.

Notes

  • For best results, use fresh rhubarb.
  • This cheesecake can be made a day in advance for better flavor.
  • Adjust the sugar in the compote based on the tartness of the rhubarb.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 80mg