Rhubarb and ginger cheesecake

Serves: 6

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Total Time: 150

Prep Time: 30

Cook Time: 120

• 450 gram(s) rhubarb, cut into chunks
• 4 tablespoon(s) caster sugar
• 2  balls of stem ginger, syrup reserved
• 175 gram(s) ginger nuts, finely crushed
• 60 gram(s) (2½oz) butter, melted
• 450 gram(s) cream cheese
• 3 medium eggs
• 1 teaspoon(s) vanilla extract
• 4 tablespoon(s) icing sugar
• Half teaspoon(s) arrowroot

Method

1. Put 225g (8oz) of the rhubarb chunks in a pan with the caster sugar, 3tbsp ginger syrup and 2tbsp cold water. Simmer for 5-10min until tender. Whiz until smooth in a food processor and set aside to cool.
2. Finely chop the stem ginger and combine with the ginger nuts and butter. Press into the bottom of an 18cm (7in) round springform cake tin. Chill until firm.
3. Preheat oven to 150ºC (130ºC fan) mark 2. Whisk together the cream cheese, eggs, vanilla extract and 3tbsp icing sugar. Fold in two-thirds of the rhubarb purée. Pour into the cake tin. Stir the remainder of the purée through the filling, making swirls and ripples. Bake for 1½hr until just set. Leave in the oven with the door ajar until cool. Chill, preferably overnight.
4. Put remaining rhubarb in a pan with 150ml (5fl oz) cold water, remaining icing sugar and 2tbsp ginger syrup. Gently poach for 5-10min until just tender. Remove rhubarb and strain the liquid into a bowl. Return to the rinsed-out pan. Mix 1tbsp of the liquid with the arrowroot until smooth, then add to the rest. Bring to the boil; remove from the heat as soon as it is slightly thickened. Leave to cool.
5. To serve, remove the cheesecake from its tin and top with the poached rhubarb. Slice and drizzle with sauce.

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