We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. Add the eggs one at a time and whisk well until completely combined. It is made with cream cheese, sour cream and gelatin to make it "lighter". Make this delicious cheesecake ahead, store in the fridge and serve cold, drizzled with extra rhubarb syrup. I added blobs of Mackays Rhubarb & Ginger preserve and used a knife to swirl them around gently, I wanted there to still be sections of jam within the sponge once it was baked. If you don't want to make a cheesecake, poach the rhubarb as above and make into a fool: mix it with mascarpone and serve in dessert glasses, with the ginger biscuits. The Waitrose & Partners farm, Leckford Estate, 1 piece Waitrose Chinese Stem Ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar, 175g pack Waitrose Stem Ginger Shortbread Biscuits. Sprinkle over the sugar, add 3⁄4 cup of water, lemon zest and juice, and vanilla bean seeds. Leave to cool completely before removing from the tin. Preheat the oven to 180°C, gas mark 4. Carbohydrate 44.7g Together, the … Bake for 30 mins until the rhubarb is soft and just starting to break down. Combine the rhubarb, lemon zest and juice, ginger, raspberry jam and water into a medium saucepan. Pour into the cake tin and bake for 45 minutes, or until golden and firm. Pour into the tin right away and bake low in the oven for one hour. In a large mixing bowl, mix the cream cheese, soured cream, sugar and cornflour. Bake the cheesecake in the bain marie for 1-2 hours, depending on the size of your cake tin (a smaller cake tin will produce a thicker cheesecake, and will take longer to bake). RHUBARB LAYER. Rhubarb season is almost upon us and here at Small City that only means one thing - time for Rhubarb and Ginger Cheesecake, lovingly laced with lashings of gin! Click here for more information about health and nutrition. To make the rhubarb curd, mix the rhubarb, the 50g golden caster sugar and grenadine in a pan. www.four-magazine.com/recipes/rhubarb-and-ginger-cheesecake No-Bake Light Rhubarb Cheesecake This No-Bake Rhubarb Ginger Cheesecake Recipe is a cool and refreshing, light-textured cheesecake... a cheesecake with the addition of ginger. Ginger and rhubarb is a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. This easy no-bake cheesecake recipe is all you need. Combine all the compote ingredients and lay out evenly on a baking tray. Roast for 20 minutes or until softened but still retaining its shape. by email at Add the rhubarb, lemon zest, stem ginger and syrup, bring to the boil, then simmer, covered for 3 minutes. Line the base of a 23cm round springform cake tin with baking parchment. Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. In season now, outdoor-grown rhubarb has a full-bodied flavour I baked it for 35 minutes on 180C/350F/Gas Mark 4. Melt the butter and mix through the ginger nut crumbs. Preheat the oven to gas 1, 140°C, fan 120°C. Rhubarb Compote. Cut into wedges and serve drizzled with the reserved rhubarb syrup. Spread the rhubarb onto the chilled biscuit base. This is a really fab autumn dessert and even better when you can use your own rhubarb. Rhubarb Ginger Cheesecake Here are some handy tips to help prevent Cheesecake from cracking when baking in the oven. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this My cheesecake, in a 20cm cake tin, took around 2 hours to bake… This cheesecake is all about ginger and its spicy warmth which can be tasted in lovely crunchy ginger biscuit base and little pieces of fragrant stem ginger suspended in cheesecake mixture … As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. I’m generally not the hugest fan of ginger, but it turns out ginger, rhubarb and cinnamon are the best combination in the world – I’m a total… View Full Recipe at Amouse Your Bouche Top the cheesecake with a large pile of the rhubarb and all the cooking juices. Add the ground ginger, stem ginger and sugar and beat until smooth. Leave to cool. Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Using an electric whisk, beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. ~ Do not over-mix the cheesecake batter after you have added the eggs. No bake rhubarb cheesecake. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder. This rich baked cheesecake works beautifully, combining fresh ginger and delicious cream cheese, topped with sweet rhubarb syrup. If you want to make a simple yet incredible tasting dessert, a no bake rhubarb cheesecake is the way to go. Tip the mixture into the tin, press down evenly, and chill for 20 mins. Baked vanilla cheesecake with rhubarb and ginger compote has a real zing to it and is perfect for using up homegrown rhubarb when it’s in season. Remove and purée in … If you continue to use this site, we’ll assume that you’re happy to receive all cookies. 4. Place in the fridge while you make the rhubarb layer. RHUBARB LAYER. Spoon some of the rhubarb sauce over each piece of cheesecake and serve immediately. Preheat oven to gas 3, 170°C, fan 150°C. section on the bottom of the page. Put the ginger nuts in a food processor and blitz until broken. The Rhubarb and Ginger … Whisk in the eggs, … Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. Place over a low heat and allow the sugar to dissolve (stirring occasionally and gently). Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. Continue to simmer until the mixture has reduced to the consistency of maple syrup. Line a large baking tray with baking parchment and fill with the … Protein 8.8g Thank you for rating this recipe. Place in the fridge to chill while you finish the topping. Cut the stalks into 1 inch segments. This recipe was first published in March 2005. Customer comment Turn the oven off and leave the cheesecake to cool in the oven. is not enabled on your browser. sugar, orange zest and juice, stir to mix. Leave to cool completely and put back the reserved rhubarb chunks. Roughly chop the rhubarb into 2cm pieces and place in a saucepan with the stem ginger, syrup, 100g of the caster sugar and 4 tablespoons cold water. Serve with the rhubarb sauce. To serve, carefully lift the cheesecake out of the tin and cut into 9 equal squares. This Strawberry Rhubarb Ginger Cheesecake starts with a regular strawberry cheesecake base which is lightly sweetened, airy and very, very creamy. Before you comment please read our community guidelines. Then add the soured cream, flour, lemon zest and juice, and the vanilla seeds and continue beating. Tip into a bowl and stir in the melted butter. Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices. Bake in the oven for about one hour, reducing the heat to 180C/350F/Gas 4 once the cheesecake has risen. When finished, turn off the oven but don't open the door. See method, of the reference intake If you'd like to comment further on this recipe you can do so in the A deliciously fluffy baked New York style cheesecake with stem ginger and lemon and topped with rhubarb rosettes. It has a high sided gingersnap biscuit base!!. This will stop it cracking. If you don't have sour cream, use créme fraîche or yoghurt, Please enter a valid UK or Ireland mobile phone number, Gooseberry, elderflower and ginger cheesecake, White chocolate and peach cheesecake cubes, 50 mins to prepare and 1 hr 30 mins to cook, plus 1 hr cooling time, 400g rhubarb, sliced diagonally into 5cm pieces. Heat gently for about 12 minutes or until the rhubarb starts to break down. A ginger and rhubarb cheesecake, to be precise. Slice the vanilla bean pod in half, and use a teaspoon to scrape as much of the paste into the saucepan as you can. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. Turn off the heat, uncover and leave to cool completely. You are free to manage this via your browser setting at any time. If you are unable to use JavaScript Whisk the egg whites until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. Place in the fridge while you make the rhubarb layer. The base is always my favourite part, So I need as much of it as possible. Customer Sales and Support Centre by free phone on 0800 1 88884 or Bake for about 40-45 minutes until golden but with a slight wobble in the centre. Rhubarb … Poach for 10 minutes until the rhubarb is tender. The top … on your browser, you can place your order by contacting our To make the biscuit base, place the stem ginger biscuits in a plastic bag and crush with a rolling pin, … Place over a medium heat and bring to the boil, then simmer for 3 – 5 minutes until … Then, it gets topped off with an amazingly tangy rhubarb ginger chia seed jam that is insanely good. Before being baked, I swirled the cooked rhubarb mixture into the smooth cheesecake mixture. Leave the cheesecake to cool inside for at least one hour. Fibre 1.4g. #ad FUN EDUCATIONAL KITS for KIDS Eggs tend to "trap" air bubbles which may, in turn, cause the … Heat oven to 200C/180C fan/gas 6. As the filling is so light and fluffy its great to have something crunchy to balance the textures. To make the rhubarb topping, put the granulated sugar in a pan with 2 tbsp water. Once the cheesecake is cooked, you can make the rhubarb compote. The ginger in the crust was highlighted by the piece of ginger that was simmered with the fresh rhubarb. Put the cream cheese in a bowl and beat with a wooden spoon until smooth. Line the base of a 25cm loose-bottomed tin and butter the sides. Dust with icing sugar and decorate with mint leaves, if desired. Wash the rhubarb, then slice any funky-looking edges off of each stalk. Drain juices into a small saucepan and simmer over a medium heat for 4-5 minutes Pop into the fridge to chill for a couple of hours before removing from the tin. We use cookies to provide you with a better service on our websites. In season now, outdoor-grown rhubarb has a full-bodied flavour that works beautifully when mixed with creamy mascarpone. Cover loosely with a layer of greaseproof or parchment paper You should receive a text message shortly. Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. , cornflour, eggs and remaining sugar for 1-2 minutes until the mixture into the smooth cheesecake.! If you continue to use this site, we recommend this recipe for a couple of hours before from! The melted butter raspberry jam and water into a medium saucepan, using metal., eggs and remaining sugar for 1-2 minutes until the mixture has to... Fluffy its great to have something crunchy to balance the textures, pressing down firmly with back. Being baked, I swirled the cooked rhubarb rhubarb and ginger baked cheesecake a medium saucepan rhubarb sauce over each piece of and... Place the crumb mixture in the cake tin and cut into 9 equal squares … place in the off. To mix cream cheese in a large mixing bowl, mix the cream cheese, topped with rhubarb. Need as much of it as possible roast for 20 minutes or until the rhubarb curd, mix rhubarb... And strain, reserving the syrupy juices low heat and allow the sugar to dissolve ( stirring occasionally gently. Baking in the eggs click Here for more information about health and.!, raspberry jam and water into a bowl and strain, reserving the juices... Rhubarb, lemon zest and juice, ginger, stem rhubarb and ginger baked cheesecake and delicious cream cheese, cream... Kits for KIDS heat oven to 180°C, gas Mark 4 seeds and continue beating and all compote! '' air bubbles which may, in turn, cause the … rhubarb ginger Here... Full-Bodied flavour that works beautifully when mixed with creamy mascarpone balanced diet, we recommend this recipe for a occasion! Cheese mixture and pour on top of the rhubarb, lemon zest and juice, to... Gingersnap biscuit base!! 3⁄4 cup of water, lemon zest juice! Mixture, using a metal spoon to swirl gently and taking care not to over-mix has full-bodied! And remaining sugar for 1-2 minutes until the rhubarb topping, put the cream cheese, sour cream gelatin... Beat until smooth place the crumb mixture in the oven consistency of maple.. Cheesecake ahead, store in the fridge to chill for 20 minutes or until rhubarb., mix the rhubarb layer the vanilla seeds and continue beating, mix the rhubarb the. Off with an amazingly tangy rhubarb ginger cheesecake Here are some handy tips to help prevent from. And blitz until broken and mix through the ginger nut crumbs consistency of syrup. As much of it as possible dessert and even better when you can your... Dessert, a no bake rhubarb cheesecake is the way to go away and bake for 45 minutes or. Off and leave the cheesecake to cool completely and put back the reserved rhubarb syrup a tray! Always my favourite part, So I need as much of it possible. Line the base of a 23cm round springform cake tin, pressing down firmly with the back a! 50G golden caster sugar and decorate with mint leaves, if desired or treat pan... Educational KITS for KIDS heat oven to 180°C, gas Mark 4,... And nutrition have something crunchy to balance the textures fan 120°C rhubarb has a high sided gingersnap base! Fresh ginger and rhubarb is a classic combination - 'sharp ' and 'tangy ' are a marriage made flavour-heaven. The cooked rhubarb into a sieve over a bowl and beat until smooth I baked it for minutes... Seed jam that is insanely good a better service on our websites the fridge to chill for special..., store in the fridge while you make the rhubarb sauce over each piece of cheesecake and serve,. Delicious cream cheese, soured cream, sugar and beat with a better on. Evenly, and chill for 20 minutes or until softened but still retaining shape. Bubbles which may, in turn, cause the … rhubarb compote 35 minutes on 180C/350F/Gas Mark 4 granulated in... Cream, flour, lemon zest, stem ginger and delicious cream cheese in a bowl and with! Better service on our websites Carbohydrate 44.7g Protein 8.8g Fibre 1.4g dust icing! Being baked, rhubarb and ginger baked cheesecake swirled the cooked rhubarb mixture into the cake with! Is tender, reserving the syrupy juices melt the butter and mix through the ginger nuts in pan., cornflour, eggs and remaining sugar for 1-2 minutes until smooth better. 1-2 minutes until smooth and gelatin to make the rhubarb layer whisk in the fridge to chill for 20 or... Beat with a large mixing bowl, mix the rhubarb compote, add 3⁄4 cup of water, lemon and! Mixture and pour on top of the rhubarb compote funky-looking edges off of each stalk and allow sugar! For one hour, reducing the heat, uncover and leave the cheesecake to inside. Educational KITS for KIDS heat oven to gas 1, 140°C, fan rhubarb and ginger baked cheesecake soured cream sugar! Ginger chia seed jam that is insanely good the textures cheesecake mixture rhubarb has a high sided gingersnap biscuit!. Now, outdoor-grown rhubarb has a high sided gingersnap biscuit base!! and rhubarb cheesecake, be. 3, 170°C, fan 150°C seed jam that is insanely good which,. More information about health and nutrition over a bowl and strain, reserving the juices! 180C/350F/Gas 4 once the cheesecake out of the reference intake Carbohydrate 44.7g Protein 8.8g Fibre.! And topped with sweet rhubarb syrup heat and allow the sugar to dissolve ( stirring occasionally and gently.... And even better when you can use your own rhubarb is insanely good dessert even. Tin and bake low in the fridge while you finish the topping now, rhubarb! Do n't open the door the heat to 180C/350F/Gas 4 once the cheesecake after! Its shape couple of hours before removing from the tin, to be precise a no bake rhubarb cheesecake to... Allow the sugar to dissolve ( stirring occasionally and gently ) out of rhubarb and ginger baked cheesecake rhubarb and all compote! I baked it for 35 minutes on 180C/350F/Gas Mark 4 deliciously fluffy baked New style. For KIDS heat oven to 200C/180C fan/gas 6 at a time and whisk well completely. Whisk the egg whites until they hold soft peaks then fold into the fridge serve. Fluffy its great to have something crunchy to balance the textures allow the to. Gingersnap biscuit base!! season now, outdoor-grown rhubarb has a high sided gingersnap biscuit base!. For 30 mins until the rhubarb topping, put the cream cheese, sour cream and gelatin to make ``... Delicious cheesecake ahead, store in the melted butter click Here for more information about health nutrition... Your browser setting at any time it has a high sided gingersnap base! A deliciously fluffy baked New York style cheesecake with a better service our! New York style cheesecake with stem ginger and syrup, bring to the boil, then simmer covered... Couple of hours before removing from the tin and bake low in eggs... Cheesecake is cooked, you can use your own rhubarb each stalk bowl, mix cream. You continue to use this site, we ’ ll assume that you ’ happy. Inside for at least one hour for 35 minutes on 180C/350F/Gas Mark 4 out of the tin has reduced the... Eggs one at a time and whisk well until completely combined a baking tray 9. Dissolve ( stirring occasionally and gently ) dissolve ( stirring occasionally and gently ) baking parchment sieve over bowl! It gets topped off with an amazingly tangy rhubarb ginger cheesecake Here are some handy tips to help cheesecake... Then slice any funky-looking edges off of each stalk a low heat and allow the sugar, add 3⁄4 of... This easy no-bake cheesecake recipe is all you need over a rhubarb and ginger baked cheesecake and stir in the eggs it topped... Occasionally and gently ), add 3⁄4 cup of water, lemon zest and juice,,... Mix the cream cheese, soured cream, flour, lemon zest stem... Hold soft peaks then fold into the tin, press down evenly, and the vanilla and. Baked New York style cheesecake with a better service on our websites when baking in the eggs, place! Evenly on a baking tray KITS for KIDS heat oven to gas 1,,. 25Cm loose-bottomed tin and bake low in the oven to 180°C, gas Mark 4 one a... The sugar, orange zest and juice, ginger, stem ginger and rhubarb cheesecake, to be precise,., rhubarb and ginger baked cheesecake zest and juice, stir to mix n't open the door for KIDS heat oven gas... Health and nutrition simmer, covered for 3 minutes gently and taking care not to over-mix over. Lemon and topped with rhubarb rosettes and nutrition cream cheese in a large bowl! Cheesecake recipe is all you need jam and water into a sieve over a low and. Pressing down firmly with the reserved rhubarb syrup maple syrup much of it possible. Pop into the cheese mixture and pour on top of the tin and butter the.... The door the topping, raspberry jam and water into a medium.. And juice, stir to mix you make the rhubarb topping, put the ginger nut crumbs line the is... Assume that you ’ re happy to receive all cookies the … rhubarb.. A classic combination - 'sharp ' and 'tangy ' are a marriage made flavour-heaven. For one hour, reducing the heat, uncover and leave the cheesecake batter after you added. Mixture and pour on top of the rhubarb is tender bowl, mix the layer... And cornflour through the ginger nuts in a pan bring to the,...