Rhubarb ripple & gingerbread cheesecake

Rhubarb ripple & gingerbread cheesecake

A dazzling dessert with spiced biscuit base, cream cheese topping and a poached fruit compote with stem ginger

Difficulty and servings

Moderately easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 20 mins

plus cooling and chilling

Method

  1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23-24cm springform cake tin with baking parchment. To make the base, rub together the flour, sugar and spices in a large mixing bowl, making sure there are no lumps of sugar. Heat the butter, golden syrup and treacle in a small saucepan until just boiling, then pour into the dry ingredients, mixing to a smooth dough. Press evenly into your cake tin, then bake for 10-12 mins until golden. Leave to cool.
  2. To make the poached rhubarb, put the sugar, orange juice, ginger and syrup in a large pan and cook until just dissolved. Add the rhubarb, cover with a lid and poach on the lowest possible heat for 5-7 mins until just tender.
  3. Using a slotted spoon, remove the rhubarb and stem ginger to a plate, being careful not to damage the shape. Increase the heat and reduce the liquid for a few mins until just syrupy. If you like, add a splash of grenadine to make a bright pink syrup. Using a fork, crush half the poached rhubarb with enough syrup to give a thick compote. Stir in the whole pieces and set aside to cool completely. Reserve the remaining syrup to serve.
  4. In a large mixing bowl, mix the cream cheese, soured cream, sugar and cornflour. Whisk in the eggs, yolks, orange zest and vanilla until evenly combined, then pour into the tin. Dot spoonfuls of the cold rhubarb compote over the filling with a little extra syrup and ripple through with the back of a spoon.
  5. Bake for 10 mins. Reduce oven to 120C/ 100C fan/gas ½ and bake for 50-55 mins more. Turn off the oven, keep the door closed and leave the cheesecake for 1 hr. Open the oven door a little, keep it ajar with oven gloves and leave for a 1 hr more. Remove and leave at room temperature until completely cool, then chill overnight.
  6. To serve, remove from the tin and carefully remove the baking paper. Slice and serve with the reserved syrup.

PER SLICE

705 kcalories, protein 7g, carbohydrate 66g, fat 46 g, saturated fat 28g, fibre 2g, sugar 51g, salt 0.8 g

Recipe from Good Food magazine, March 2013.

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Latest comments and suggestions

  • Binder photo Arose91

    07 March 2013

    Arose91 rated this recipe

    5 stars

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  • Binder photo Arose91

    08 March 2013

    Arose91 commented on this recipe

    Nice, light perfect for a dinner party

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  • Binder photo Furryjen

    12 March 2013

    Furryjen rated and commented on this recipe

    5 stars

    Excellent baked cheesecake. Nice combination of the rich cheesecake and sharp rhubarb and the ginger and orange are classic partners. The slow cooling of the cheesecake prevented any cracks forming on the top so it really did look as pretty as in the photo. I was concerned that the gingerbread base would not provide enough contrast in texture but it worked well. Next time I might try it with a traditional base using crushed ginger nuts.

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  • Binder photo LozzaRecipes

    16 March 2013

    LozzaRecipes rated and commented on this recipe

    3 stars

    Lovely flavours and very tasty cheesecake - however, the base recipe just doesn't work well. Followed all instructions by the letter but now - the next day - I'm left with a base so chewy & solid that I need a very sharp knife to cut it. Crushed ginger nuts would be a much better option, although the base mix admittedly tasted delicious in the cake bowl! The baked cheesecake itself is gorgeous and the rhubarb, orange and ginger compote/syrup is delicious (wonderful by itself too - a lovely addition to some Greek yoghurt for breakfast if you make too much) so if you can sort out the base I would recommend this one.

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  • Binder photo siobhanc

    08 April 2013

    siobhanc rated and commented on this recipe

    4 stars

    I agree with a couple of the other reviewers. The base just doesn't seem right. It's not unpleasant in any way - but very thin and very chewy, almost a cross between toffee and fudge. Gorgeous flavour, though, I just think I'll try crushed gingernuts for the base next time. The topping was delicious, and it was very easy to create the decorative effect as in the illustration. Overall a really unusual, very lovely recipe, which I will definitely make again.

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  • Binder photo Bexter

    08 May 2013

    Bexter rated and commented on this recipe

    2 stars

    +1 about the base. It was really disappointing; chewy, difficult to slice, with an overpowering treacle taste. It spoiled what was otherwise a lovely cheesecake top.

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  • Binder photo von

    15 May 2013

    von rated and commented on this recipe

    5 stars

    Made this for a dinner party last night, but made the base with crushed stem ginger biscuits n melted butter. Very easy and tasted delicious, the compote was really gingery.the remaining compote is now in the freezer and the remains of the cheesecake went home with a delighted friend

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  • Binder photo Louise

    31 May 2013

    Louise rated and commented on this recipe

    2 stars

    I wasn't prepared to faff around with the base so I used gingernuts instead. I followed the rest of the recipe to the letter and this morning I was extremely disappointed to find that the middle hasn't set properly. The base is a soggy mess from the juice from the rhubarb, and all the fruit sank to the bottom. 100C on my fan oven is either too cool or the cheesecake needed to be cooked for an extra 20 minutes before turning the oven off completely. I would suggest chopping the rhubarb up into much smaller pieces, and less of it. 400g is just too much. Won't be attempting this one again. What a waste.

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Difficulty and servings

Moderately easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 20 mins

plus cooling and chilling

Ingredients

  • 800g full-fat cream cheese
  • 300g tub soured cream
  • 175g golden caster sugar
  • 3 tbsp cornflour
  • 3 large eggs , plus 2 yolks
  • zest 1 orange
  • 1 tbsp vanilla extract

FOR THE GINGERBREAD BASE

  • 200g plain flour
  • 100g soft brown sugar
  • 1 tsp ground ginger
  • pinch of cinnamon
  • 100g butter
  • 5 tbsp golden syrup
  • 3 tbsp black treacle

FOR THE POACHED RHUBARB

  • 140g soft brown sugar
  • juice 1 orange
  • 50g stem ginger from a jar, sliced, plus 50ml of the syrup
  • 400g forced rhubarb , cut into 3cm pieces
  • 1-2 tsp grenadine (optional)
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PER SLICE

705 kcalories, protein 7g, carbohydrate 66g, fat 46 g, saturated fat 28g, fibre 2g, sugar 51g, salt 0.8 g

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