Rhubarb ripple & gingerbread cheesecake recipe | Good Food
A dazzling dessert with spiced biscuit base, cream cheese topping and a poached fruit compote with stem ginger, from BBC Good Food.
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Cooking tools:
- Springform pan
- Microplane
- Citrus press
- Oven
- Mixing bowl
- Saucepan
- Parchment paper
- Measuring spoon
- Whisk
- Fork
- Slotted spoon
- Spoon
- Plate
- Oven mitt
- Refrigerator
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)
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