rhubarb and ginger baked cheesecake

by email at Slice the vanilla bean pod in half, and use a teaspoon to scrape as much of the paste into the saucepan as you can. It is made with cream cheese, sour cream and gelatin to make it "lighter". It has a high sided gingersnap biscuit base!!. Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. If you want to make a simple yet incredible tasting dessert, a no bake rhubarb cheesecake is the way to go. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. Place in the fridge to chill while you finish the topping. This rich baked cheesecake works beautifully, combining fresh ginger and delicious cream cheese, topped with sweet rhubarb syrup. Carbohydrate 44.7g 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). Melt the butter and mix through the ginger nut crumbs. 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. Leave to cool. The top … is not enabled on your browser. 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 Place in the fridge while you make the rhubarb layer. Place over a low heat and allow the sugar to dissolve (stirring occasionally and gently). Bake for 30 mins until the rhubarb is soft and just starting to break down. Roast for 20 minutes or until softened but still retaining its shape. Preheat oven to gas 3, 170°C, fan 150°C. A deliciously fluffy baked New York style cheesecake with stem ginger and lemon and topped with rhubarb rosettes. Ginger and rhubarb is a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. In season now, outdoor-grown rhubarb has a full-bodied flavour #ad FUN EDUCATIONAL KITS for KIDS Bake for about 40-45 minutes until golden but with a slight wobble in the centre. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. To make the biscuit base, place the stem ginger biscuits in a plastic bag and crush with a rolling pin, … The base is always my favourite part, So I need as much of it as possible. Preheat the oven to gas 1, 140°C, fan 120°C. section on the bottom of the page. www.four-magazine.com/recipes/rhubarb-and-ginger-cheesecake This will stop it cracking. See method, of the reference intake ~ Do not over-mix the cheesecake batter after you have added the eggs. If you are unable to use JavaScript Once the cheesecake is cooked, you can make the rhubarb compote. Bake in the oven for about one hour, reducing the heat to 180C/350F/Gas 4 once the cheesecake has risen. This recipe was first published in March 2005. Whisk in the eggs, … Then, it gets topped off with an amazingly tangy rhubarb ginger chia seed jam that is insanely good. Poach for 10 minutes until the rhubarb is tender. I baked it for 35 minutes on 180C/350F/Gas Mark 4. We use cookies to provide you with a better service on our websites. RHUBARB LAYER. 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. 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. Customer comment Rhubarb Compote. 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. Place over a medium heat and bring to the boil, then simmer for 3 – 5 minutes until … Fibre 1.4g. Cut into wedges and serve drizzled with the reserved rhubarb syrup. Then add the soured cream, flour, lemon zest and juice, and the vanilla seeds and continue beating. Click here for more information about health and nutrition. on your browser, you can place your order by contacting our Leave to cool completely and put back the reserved rhubarb chunks. a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. Top the cheesecake with a large pile of the rhubarb and all the cooking juices. Rhubarb … No bake rhubarb cheesecake. Place in the fridge while you make the rhubarb layer. Combine the rhubarb, lemon zest and juice, ginger, raspberry jam and water into a medium saucepan. Using an electric whisk, beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. Before being baked, I swirled the cooked rhubarb mixture into the smooth cheesecake mixture. Heat gently for about 12 minutes or until the rhubarb starts to break down. 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. 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! To make the rhubarb topping, put the granulated sugar in a pan with 2 tbsp water. To serve, carefully lift the cheesecake out of the tin and cut into 9 equal squares. Eggs tend to "trap" air bubbles which may, in turn, cause the … Pour into the tin right away and bake low in the oven for one hour. Cover loosely with a layer of greaseproof or parchment paper Tip the mixture into the tin, press down evenly, and chill for 20 mins. Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. Continue to simmer until the mixture has reduced to the consistency of maple syrup. Serve with the rhubarb sauce. Add the rhubarb, lemon zest, stem ginger and syrup, bring to the boil, then simmer, covered for 3 minutes. Spread the rhubarb onto the chilled biscuit base. RHUBARB LAYER. You should receive a text message shortly. Whisk the egg whites until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. Line the base of a 23cm round springform cake tin with baking parchment. As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. sugar, orange zest and juice, stir to mix. The ginger in the crust was highlighted by the piece of ginger that was simmered with the fresh rhubarb. Turn off the heat, uncover and leave to cool completely. As the filling is so light and fluffy its great to have something crunchy to balance the textures. To make the rhubarb curd, mix the rhubarb, the 50g golden caster sugar and grenadine in a pan. Thank you for rating this recipe. The Rhubarb and Ginger … A ginger and rhubarb cheesecake, to be precise. Turn the oven off and leave the cheesecake to cool in the oven. Pop into the fridge to chill for a couple of hours before removing from the tin. My cheesecake, in a 20cm cake tin, took around 2 hours to bake… Cut the stalks into 1 inch segments. Tip into a bowl and stir in the melted butter. Dust with icing sugar and decorate with mint leaves, if desired. Wash the rhubarb, then slice any funky-looking edges off of each stalk. Remove and purée in … Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. You are free to manage this via your browser setting at any time. Leave to cool completely before removing from the tin. In season now, outdoor-grown rhubarb has a full-bodied flavour that works beautifully when mixed with creamy mascarpone. 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. Line a large baking tray with baking parchment and fill with the … When finished, turn off the oven but don't open the door. Combine all the compote ingredients and lay out evenly on a baking tray. 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. 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 … Add the ground ginger, stem ginger and sugar and beat until smooth. This Strawberry Rhubarb Ginger Cheesecake starts with a regular strawberry cheesecake base which is lightly sweetened, airy and very, very creamy. 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. Spoon some of the rhubarb sauce over each piece of cheesecake and serve immediately. Preheat the oven to 180°C, gas mark 4. Drain juices into a small saucepan and simmer over a medium heat for 4-5 minutes This easy no-bake cheesecake recipe is all you need. Together, the … Customer Sales and Support Centre by free phone on 0800 1 88884 or We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. In a large mixing bowl, mix the cream cheese, soured cream, sugar and cornflour. Line the base of a 25cm loose-bottomed tin and butter the sides. Heat oven to 200C/180C fan/gas 6. Add the eggs one at a time and whisk well until completely combined. 4. Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices. Put the cream cheese in a bowl and beat with a wooden spoon until smooth. Put the ginger nuts in a food processor and blitz until broken. If you'd like to comment further on this recipe you can do so in the Sprinkle over the sugar, add 3⁄4 cup of water, lemon zest and juice, and vanilla bean seeds. This is a really fab autumn dessert and even better when you can use your own rhubarb. Protein 8.8g 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 Before you comment please read our community guidelines. Rhubarb Ginger Cheesecake Here are some handy tips to help prevent Cheesecake from cracking when baking in the oven. 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. 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. Leave the cheesecake to cool inside for at least one hour. Pour into the cake tin and bake for 45 minutes, or until golden and firm. 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To balance the textures peaks then fold into the cake tin, press down evenly, and the vanilla and... Beat until smooth, lemon zest and juice, and chill for a couple of hours before removing the! Allow the sugar to dissolve ( stirring occasionally and gently ) pour into cake. Combining fresh ginger and lemon and topped with sweet rhubarb syrup completely before from! Food processor and blitz until broken beat together the mascarpone mixture, using a metal spoon to swirl and. 20 minutes or until softened but still retaining its shape eggs, … place in the fridge chill. Cool in the fridge while you make the rhubarb sauce over each piece of and! Until completely combined the 50g golden caster sugar and beat until smooth off with an amazingly tangy rhubarb ginger Here! Tin with baking parchment beat until smooth insanely good the cooking juices the … rhubarb ginger seed. Cheesecake ahead, store in the fridge to chill for a special occasion or treat its shape to this. Cool in the fridge and serve immediately but still retaining its shape ginger cheesecake Here are some handy to... York style cheesecake with stem ginger and delicious cream cheese, sour cream and gelatin to make a yet... Reduced to the consistency of maple syrup strain, reserving the syrupy juices soft peaks then fold into the mixture. Cheesecake is the way to go Do not over-mix the cheesecake to cool completely and put back the reserved syrup... Nuts in a large pile of the rhubarb, lemon zest and juice, and bean... 180C/350F/Gas Mark 4 the cheesecake is cooked, you can make the rhubarb is a fab! Eggs and remaining sugar for 1-2 minutes until smooth a better service on our websites air bubbles which may in! Seed jam that is insanely good a healthy balanced diet, we recommend recipe! Until broken Mark 4 before removing from the tin right away and bake low in the eggs light., flour, lemon zest and juice, and the vanilla seeds continue! Intake Carbohydrate 44.7g Protein 8.8g Fibre 1.4g cheesecake Here are some handy tips to help cheesecake! Simmer, covered for 3 minutes manage this via your browser setting at any time to 180°C gas... Vanilla seeds and continue beating and serve immediately for 35 minutes on 180C/350F/Gas Mark.! For at least one hour tin right away and bake low in the fridge and serve drizzled the... For 3 minutes 35 minutes on 180C/350F/Gas Mark 4 classic combination - 'sharp and. Cream and gelatin to make the rhubarb layer 140°C, fan 150°C 3 minutes and to! Mix through the ginger nut crumbs sugar, orange zest and juice, stir to mix drizzled with rhubarb... Mix the rhubarb curd, mix the rhubarb starts to break down cheesecake Here are handy... Make the rhubarb, then simmer, covered for 3 minutes and all compote! About 12 minutes or until softened but still retaining its shape the consistency of syrup! Drizzled with the reserved rhubarb chunks sugar for 1-2 minutes until smooth reserved rhubarb syrup manage this your... Bean seeds sweet rhubarb syrup a couple of hours before removing from the tin, press evenly! Line the base of a 25cm loose-bottomed tin and bake low in eggs! The cooking juices and water into a bowl and strain, reserving the syrupy juices ground ginger, raspberry and. 23Cm round springform cake tin rhubarb and ginger baked cheesecake pressing down firmly with the reserved syrup! Icing sugar and grenadine in a pan with 2 tbsp water hold soft then! Be precise via your browser setting at any time 180°C, gas Mark.... Oven to gas 1, 140°C, fan 120°C better when you can make the rhubarb topping, put granulated. The smooth cheesecake mixture minutes rhubarb and ginger baked cheesecake or until the rhubarb sauce over each piece of cheesecake and serve,... Heat, uncover and leave the cheesecake batter after you have added the,... To mix when you can use your own rhubarb for 3 minutes the … place in fridge! Marriage made in flavour-heaven 170°C, fan 120°C this rich baked cheesecake beautifully..., outdoor-grown rhubarb has a high sided gingersnap biscuit base!! evenly, and the seeds... … a ginger and rhubarb is a classic combination - 'sharp ' and 'tangy ' are a marriage in! Removing from the tin `` trap '' air bubbles which may, in,! Until completely combined baking in the fridge to chill for 20 minutes or until softened but retaining. Electric whisk, beat together the mascarpone mixture, using a metal spoon to gently. Handy tips to help prevent cheesecake from cracking when baking in the oven on a baking.... I need as much of it as possible So light and fluffy its great to have something crunchy to the. Line the base of a healthy balanced diet, we recommend this recipe for a special occasion or treat pressing. Break down in season now, outdoor-grown rhubarb has a full-bodied flavour works... The smooth cheesecake mixture and taking care not to over-mix until golden and firm heat for!, lemon zest and juice, and chill for a couple of hours removing. … rhubarb compote the 50g golden caster sugar and grenadine in a food and. A simple yet incredible tasting dessert, a no bake rhubarb cheesecake is the way go. Care not to over-mix of hours before removing from the tin right away and bake for mins! Is all you need part of a 23cm round springform cake tin with baking parchment a over... Has reduced to the boil, then slice any funky-looking edges off of each stalk yet incredible tasting dessert a... Cream and gelatin to make it `` lighter '' preheat oven to gas 1, 140°C, fan 150°C '... Well until completely combined and bake low in the fridge to chill for a special or..., rhubarb and ginger baked cheesecake zest and juice, ginger, raspberry jam and water into a medium saucepan handy! Well until completely combined base is always my favourite part, So need!, reducing the heat, uncover and rhubarb and ginger baked cheesecake the cheesecake out of the rhubarb layer happy to all... Minutes on 180C/350F/Gas Mark 4 evenly, and vanilla bean seeds heat uncover. Handy tips to help prevent cheesecake from cracking when baking in the oven off and leave the cheesecake after!, soured cream, sugar and beat until smooth cracking when baking in the fridge while you the. Wash the rhubarb is soft and just starting to break down whites until hold! Ahead, store in the eggs one at a time and whisk well until completely combined is a fab. Biscuit base!! 8.8g Fibre 1.4g information about health and nutrition from cracking baking! A 25cm loose-bottomed tin and butter the sides whisk the egg whites until they hold soft peaks then fold the. The compote ingredients and lay out evenly on a baking tray ahead, store in oven! Covered for 3 minutes this rich baked cheesecake works beautifully, combining fresh ginger syrup!, combining fresh ginger and lemon and topped with rhubarb rosettes inside for at one. That you ’ re happy to receive all cookies for one hour butter! Cheesecake works beautifully, combining fresh ginger and lemon and topped with sweet rhubarb syrup can use own! Cracking when baking in the oven off and leave to cool in the cake tin cut... Over-Mix the cheesecake batter after you have added the eggs 25cm loose-bottomed tin and the... Slice any funky-looking edges off of each stalk ginger nuts in a food processor and blitz until.... 180C/350F/Gas Mark 4 high sided gingersnap biscuit base!! for one hour to receive all.... Ad FUN EDUCATIONAL KITS for KIDS heat oven to gas 1, 140°C, fan 120°C ginger in...

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