Rhubarb ripple & gingerbread cheesecake recipe | Good Food

Ingredients

• 800g full-fat cream cheese
• 300g tub soured cream
• 175g golden caster sugar
• 3 tbsp cornflour
• 3 large eggs plus 2 yolks
• zest 1 orange
• 1 tbsp vanilla extract
• 200g plain flour
• 100g soft brown sugar
• 1 tsp ground ginger
• pinch of cinnamon
• 100g butter
• 5 tbsp golden syrup
• 3 tbsp black treacle
• 140g soft brown sugar
• juice 1 orange
• 50g stem ginger from a jar, sliced, plus 50ml of the syrup
• 400g forced rhubarb cut into 3cm pieces
• 1-2 tsp grenadine (optional)