Rhubarb and ginger cheesecake recipe
www.womanandhomemagazine.co.za
Try our delicious Rhubarb and ginger cheesecake recipe. Cooked rhubarb with stem ginger syrup, then baked in a creamy cheesecake.
Keywords
- cake
- cheesecake
- desserts
- recipes
- cheesecake recipe
- cream cheese
- easy dessert recipes
- ginger
- ginger biscuits
- rhubarb
- woman and home
Ingredients
- for the base
- 150g (5oz) Duchy Original Stem Ginger Biscuits or ginger nuts, finely crushed
- 60g (2½oz) butter, melted
- for the filling
- 100g (4oz) caster sugar
- 2 pieces stem ginger, finely chopped, and 1tbsp stem ginger syrup from the jar
- 400g (14oz) rhubarb, trimmed and cut into 2.5cm (1in) lengths
- 300g (10oz) cream cheese, at room temperature
- 2 eggs and 1 egg yolk
- 1tbsp cornflour
- finely grated zest 1 lemon
- 150ml (¼pt) soured cream
- you will need
- 20cm (8in) springform tin, the base lined with baking parchment
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