Roasted Rhubarb and Ginger Cheesecake

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Roasted Rhubarb and Ginger Cheesecake
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

Topping
  • 600g rhubarb, cut into 2 pieces to fit across the dish
  • 1 tablespoon caster sugar
  • 2 tablespoons Muscat wine
Layers
  • 150g salted butter, melted
  • 300g ginger biscuits, crushed
Cheesecake filling
  • 280g cream cheese
  • 300ml double cream
  • 30g caster sugar
  • 6 tablespoons Muscat wine

  • Method

  • 1
    Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 5.
  • 2
    Arrange the rhubarb pieces flat in the base of the rectangular dish. Sprinkle over the sugar and the Muscat wine and then place into the preheated oven to roast for 15 minutes or until the rhubarb just begins to soften. Do not overcook the rhubarb as it will turn to mush. Once cooked remove the rhubarb from the dish and leave to cool.
  • 3
    Clean the dish and line with a piece of cling film, this will help to lift the cheesecake out of the dish when ready to serve.
  • 4
    Mix together the crushed biscuits and the melted butter in bowl. Allow the mixture to cool and then place half the mixture in the base of the dish and press down well. Place the dish into the fridge to chill for a minimum of 2 hours.
  • 5
    Whisk together in a bowl the cream cheese, double cream, caster sugar and Muscat wine to form a thick mixture.
  • 6
    Remove the dish from the fridge and place half the cream cheese mixture on top of the chilled biscuit base.
  • 7
    Place the remaining biscuit mixture on top of the cream cheese and then gently spread the remaining cheesecake mixture over the top of the biscuits.
  • 8
    Arrange the pieces of roasted rhubarb on top of the cheesecake and place it into the fridge to chill for 2-3 hours.
  • 9
    Either serve straight from the dish or use the clingfilm to gently lift the whole cheesecake out onto a serving plate.
  • 10
    Cook's Notes
  • 11
    The Stoneware 29cm Rectangular Dish can go into the freezer, so the cheesecake can be made in advance and frozen without the rhubarb on top for up to 3 months or it will keep refrigerated without the rhubarb on top for a couple of days. The fruit can then be added just before serving.
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