Forced Rhubarb Baked Cheesecake
This is a must during forced rhubarb season. The sweetness of the rhubarb contrasts with the tangy creaminess of the filling, while the base lends each piece a subtle ginger flavour. Rhubarb and ginger are always a winning combination! Make this for a weekend dessert, or for a mid-afternoon indulgence with a glass of fizz or a ginger tea.
Use shop-bought jam for greater ease, if you don't have time to make your own.
Ingredients
For the base
For the topping
Equipment
Method
1. Preheat the oven to 160°C fan (180°C non fan). Crush the biscuits into crumbs (to do this, put them in a freezer bag and use a rolling pin to crush them). Melt the butter in a saucepan, remove from the heat and stir in the biscuit crumbs. Press the crumbs into the base of the lined tin and set aside.
This is a must during forced rhubarb season. The sweetness of the rhubarb contrasts with the tangy creaminess of the filling, while the base lends each piece a subtle ginger flavour. Rhubarb and ginger are always a winning combination! Make this for a weekend dessert, or for a mid-afternoon indulgence with a glass of fizz or a ginger tea.
Use shop-bought jam for greater ease, if you don't have time to make your own.
Ingredients
For the base
- 6 ginger biscuits
- 4 Digestive biscuits
- 50g butter
For the topping
- 500g ricotta cheese
- 100g cream cheese (e.g. Philadelphia)
- 50g double cream
- 1 large lemon (zest and juice)
- 25g cornflour
- 3 eggs, beaten
- 125g caster sugar
- 3-4 tbsp rhubarb jam (shop bought, or make your own: find my recipe here)
Equipment
- 1 x 20 cm/8’’ straight sided spring release cake tin (lined and greased)
Method
1. Preheat the oven to 160°C fan (180°C non fan). Crush the biscuits into crumbs (to do this, put them in a freezer bag and use a rolling pin to crush them). Melt the butter in a saucepan, remove from the heat and stir in the biscuit crumbs. Press the crumbs into the base of the lined tin and set aside.
2. Grate the lemon and squeeze the juice. Blend the cornflour and juice in a small bowl. In a large bowl place the ricotta cheese, cream cheese and double cream. Add the lemon zest, cornflour mixture, sugar and beaten eggs. Mix well until smooth.
3. Pour into the tin on top of the biscuit base. Carefully spoon teaspoons of rhubarb jam over the top. Then swirl the jam into the cheesecake mixture using a skewer or the end of a teaspoon.
4. Bake for 50 mins and then turn the oven down by 10°C, baking for another 15-20 minutes to ensure the mixture is set in the middle. It may crack a bit but that’s fine!
5. Remove from the oven and leave until cool before placing in fridge to chill (can be frozen). Top with more rhubarb jam if you like. Cut into wedges and serve on its own or with rhubarb compote.
5. Remove from the oven and leave until cool before placing in fridge to chill (can be frozen). Top with more rhubarb jam if you like. Cut into wedges and serve on its own or with rhubarb compote.