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Rhubarb & cinnamon cheesecake

By andrewdiment (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 12
As in the Sainsburys advert


  • 500g rhubarb, chopped
  • 2 sticks cinnamon
  • 175g caster sugar
  • 40g stem ginger in syrup, finely chopped
  • 50g butter, melted
  • 175g Sainsbury’s ginger nut or digestive biscuits, blended to a fine crumb
  • 500g Sainsbury’s mascarpone cheese
  • 2 tablespoons cornflour
  • 3 medium free-range eggs


  • STEP 1
    Preheat the oven to 180°C, fan 170°C, gas 4. Line a 20cm round springform cake tin with baking parchment.
  • STEP 2
    In a pan, poach the rhubarb with the cinnamon, 100g sugar, ginger, 2–3 tablespoons ginger syrup and 4 tablespoons water for 5–10 minutes or until just tender, stirring occasionally. Strain, reserving the juice. Discard the cinnamon and cool.
  • STEP 3
    Mix the butter into the biscuits and press down firmly in the base of the tin with the back of a spoon. Chill while you make the topping.
  • STEP 4
    Whisk together the mascarpone, cornflour, eggs and remaining sugar until smooth. Fold in the rhubarb for a swirl effect and pour into the tin.
  • STEP 5
    Bake for 60–75 minutes or until pale golden and set. Leave to cool in the tin. Serve drizzled with the reserved rhubarb juice.

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