Tuesday 20 February 2024

Going cheesy with Rhubarb and Ginger cheesecake


Rhubarb and Ginger Cheesecake

I always love the time in February when the young pink forced Rhubarb from the Rhubarb Triangle comes on the scene. The city of Wakefield in the north of England turns pink with the Rhubarb Festival for a weekend at the end of February. It’s one of the most important food and drink festivals in the national calendar.

We all love cheesecake so here’s a recipe for Rhubarb and Ginger Cheesecake which I was given at one of the talks I did in the Wakefield area. It’s just perfect for this time of year with an added hint of ginger to warm us up!

For the base
70g melted butter
170g ginger biscuits (crushed)
1 tbsp caster sugar

For the Rhubarb
300g rhubarb, trimmed and cu50g demerara sugar
Zest and juice of ½ orange

For the filling
200g mascarpone or cream cheese
1 balls of stem ginger (finely chopped)
Finely grated zest of 1/2 orange
300ml double cream

Lightly grease a 20cm springform cake tin. Line the base with baking paper.

To make the base, crush the biscuits until fine. You can do this in a food processor.  Add the melted butter and mix. Pour into the tin and press firmly onto the base until it is an even layer. Chill while you prepare the Rhubarb and the filling.

Heat the oven to Mark 3, 160C (140C fan). Wash and cut the pieces and sprinkle demerara sugar, orange zest and orange juice over them.

Then cook them in the oven for about 15 minutes until tender. This way the Rhubarb retains its maximum flavour. Drain off any excess juices and allow to cool.

Beat the mascarpone until smooth. Add the chopped ginger and orange zest. Slowly whisk in the cream until the mixture has just thickened. Add the Rhubarb (keeping back 3-5 pieces of Rhubarb for decorations. Spoon the mixture into the biscuit-lined tin and spread into an even layer. Chill for 4-5 hours or overnight, until firm. Carefully release the springform tin and transfer the cheesecake to a serving dish or plate. Arrange the rhubarb pieces on the top to decorate.


And if you want to try more Rhubarb recipes, here are more from Grandma Abson’s collection :

Rhubarb Betty

Rhubarb Crumble

French Rhubarb Flan

Rhubarb Tart/Rhubarb Lattice Tart

Rhubarb Tutti-frutti Crumble

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