Rhubarb and Ginger Cheesecake - River Cottage

Name: Rhubarb and Ginger Cheesecake - River Cottage
Ingredients: 85g butter, melted, plus extra for greasing; 200g ginger biscuits; 400g cream cheese (or use mascarpone, if you prefer); 3 balls of preserved stem ginger, finely chopped, plus 3 tablespoons syrup from the jar; 25g caster sugar; 200ml double cream; Finely grated zest and juice of 1/2 orange; 400g (trimmed weight) rhubarb, trimmed and cut into 4cm batons; 75g caster sugar; Finely grated zest and juice of 1/2 orange.

rivercottage.net

Enjoy this cheesecake recipe, perfect for any season with various fruits. Choose cream cheese for a tangy flavour or mascarpone for a milder taste.

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Ingredients

85g butter, melted, plus extra for greasing
200g ginger biscuits
400g cream cheese (or use mascarpone, if you prefer)
3 balls of preserved stem ginger, finely chopped, plus 3 tablespoons syrup from the jar
25g caster sugar
200ml double cream
Finely grated zest and juice of 1/2 orange
400g (trimmed weight) rhubarb, trimmed and cut into 4cm batons
75g caster sugar
Finely grated zest and juice of 1/2 orange.