A lovely light cheesecake with a subtle flavour of rhubarb and ginger which makes it a bit different.
Serves 6 – 8 people.
600g trimmed pink rhubarb
75g caster sugar
100g ginger nut biscuits, crushed into fine crumbs
75g digestive biscuits, crushed into fine crumbs
50g unsalted butter, melted
250g full-fat Philidephia
65g caster sugar
Zest of 1 lemon
3 large eggs, separated
150ml soured cream
Equipment: 1 large ovenproof dish, 1 x 23cm springclip tin
1. Preheat the oven to 200C. Cut the rhubarb into pieces about 5cm long and arrange in a single layer in the large ovenproof dish. Sprinkle with 75g caster sugar, put the dish in the oven for about 10 – 15 minutes, until tender. Remove from oven and allow to cool. Reduce oven temp to 180C.
2. Put the ginger and digestive biscuit crumbs into a bowl and add the melted butter. Press the mixture into the tin, covering the base and a little bit up the sides of the tin. Chill in the fridge.
3. In a bowl, beat the Philadelphia with a wooden spoon until soft, then mix in the caster sugar and lemon zest. Next add the egg yolks and soured cream and beat until smooth. In another bowl whisk the egg whites until stiff, then fold into Philidephia mixture.
4. Set aside some of the rhubarb for decoration (approx 6 pieces) and arrange the rest of the rhubarb evenly on the biscuit base, then pour over the cheesecake mixture.
5. Bake for 15 minutes, until risen then reduce the oven to 160C for a further 30 minutes.
6. Remove from the oven, allow to cool then cover and chill until needed.
7. To serve, remove the cheesecake from the tin and decorate with the rhubarb sticks.