To make the biscuit base, place the stem ginger biscuits in a plastic bag and crush with a rolling pin, … Combine all the compote ingredients and lay out evenly on a baking tray. You are free to manage this via your browser setting at any time. Leave to cool completely before removing from the tin. Spread the rhubarb onto the chilled biscuit base. Customer comment The Rhubarb and Ginger … Heat gently for about 12 minutes or until the rhubarb starts to break down. Pour into the tin right away and bake low in the oven for one hour. Line a large baking tray with baking parchment and fill with the … ~ Do not over-mix the cheesecake batter after you have added the eggs. Turn off the heat, uncover and leave to cool completely. Add the ground ginger, stem ginger and sugar and beat until smooth. To make the rhubarb topping, put the granulated sugar in a pan with 2 tbsp water. Whisk in the eggs, … Bake for 30 mins until the rhubarb is soft and just starting to break down. Leave the cheesecake to cool inside for at least one hour. Cut into wedges and serve drizzled with the reserved rhubarb syrup. In season now, outdoor-grown rhubarb has a full-bodied flavour that works beautifully when mixed with creamy mascarpone. Carbohydrate 44.7g To make the rhubarb curd, mix the rhubarb, the 50g golden caster sugar and grenadine in a pan. Whisk the egg whites until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. section on the bottom of the page. 4. Baked vanilla cheesecake with rhubarb and ginger compote has a real zing to it and is perfect for using up homegrown rhubarb when it’s in season. Preheat the oven to 180°C, gas mark 4. My cheesecake, in a 20cm cake tin, took around 2 hours to bake… Using an electric whisk, beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. Then, it gets topped off with an amazingly tangy rhubarb ginger chia seed jam that is insanely good. RHUBARB LAYER. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. This is a really fab autumn dessert and even better when you can use your own rhubarb. This will stop it cracking. Place in the fridge while you make the rhubarb layer. Before being baked, I swirled the cooked rhubarb mixture into the smooth cheesecake mixture. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. Dust with icing sugar and decorate with mint leaves, if desired. Cut the stalks into 1 inch segments. is not enabled on your browser. Make this delicious cheesecake ahead, store in the fridge and serve cold, drizzled with extra rhubarb syrup. on your browser, you can place your order by contacting our by email at Together, the … Drain juices into a small saucepan and simmer over a medium heat for 4-5 minutes It is made with cream cheese, sour cream and gelatin to make it "lighter". www.four-magazine.com/recipes/rhubarb-and-ginger-cheesecake Remove and purée in … We use cookies to provide you with a better service on our websites. Poach for 10 minutes until the rhubarb is tender. Tip into a bowl and stir in the melted butter. The top … Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Put the cream cheese in a bowl and beat with a wooden spoon until smooth. Before you comment please read our community guidelines. Turn the oven off and leave the cheesecake to cool in the oven. Add the eggs one at a time and whisk well until completely combined. Rhubarb Ginger Cheesecake Here are some handy tips to help prevent Cheesecake from cracking when baking in the oven. I baked it for 35 minutes on 180C/350F/Gas Mark 4. Tip the mixture into the tin, press down evenly, and chill for 20 mins. Place in the fridge while you make the rhubarb layer. Preheat the oven to gas 1, 140°C, fan 120°C. Then add the soured cream, flour, lemon zest and juice, and the vanilla seeds and continue beating. Pop into the fridge to chill for a couple of hours before removing from the tin. If you want to make a simple yet incredible tasting dessert, a no bake rhubarb cheesecake is the way to go. This Strawberry Rhubarb Ginger Cheesecake starts with a regular strawberry cheesecake base which is lightly sweetened, airy and very, very creamy. Line the base of a 25cm loose-bottomed tin and butter the sides. #ad FUN EDUCATIONAL KITS for KIDS Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices. Preheat oven to gas 3, 170°C, fan 150°C. Once the cheesecake is cooked, you can make the rhubarb compote. A ginger and rhubarb cheesecake, to be precise. Slice the vanilla bean pod in half, and use a teaspoon to scrape as much of the paste into the saucepan as you can. In a large mixing bowl, mix the cream cheese, soured cream, sugar and cornflour. Put the ginger nuts in a food processor and blitz until broken. RHUBARB LAYER. Continue to simmer until the mixture has reduced to the consistency of maple syrup. Rhubarb season is almost upon us and here at Small City that only means one thing - time for Rhubarb and Ginger Cheesecake, lovingly laced with lashings of gin! Thank you for rating this recipe. Add the rhubarb, lemon zest, stem ginger and syrup, bring to the boil, then simmer, covered for 3 minutes. Leave to cool. Cover loosely with a layer of greaseproof or parchment paper Top the cheesecake with a large pile of the rhubarb and all the cooking juices. Roughly chop the rhubarb into 2cm pieces and place in a saucepan with the stem ginger, syrup, 100g of the caster sugar and 4 tablespoons cold water. Leave to cool completely and put back the reserved rhubarb chunks. Sprinkle over the sugar, add 3⁄4 cup of water, lemon zest and juice, and vanilla bean seeds. a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. If you are unable to use JavaScript Serve with the rhubarb sauce. Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. Rhubarb … This easy no-bake cheesecake recipe is all you need. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder. In season now, outdoor-grown rhubarb has a full-bodied flavour When finished, turn off the oven but don't open the door. Eggs tend to "trap" air bubbles which may, in turn, cause the … Place over a low heat and allow the sugar to dissolve (stirring occasionally and gently). As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. Bake for about 40-45 minutes until golden but with a slight wobble in the centre. If you don't have sour cream, use créme fraîche or yoghurt, Please enter a valid UK or Ireland mobile phone number, Gooseberry, elderflower and ginger cheesecake, White chocolate and peach cheesecake cubes, 50 mins to prepare and 1 hr 30 mins to cook, plus 1 hr cooling time, 400g rhubarb, sliced diagonally into 5cm pieces. Roast for 20 minutes or until softened but still retaining its shape. Place in the fridge to chill while you finish the topping. Combine the rhubarb, lemon zest and juice, ginger, raspberry jam and water into a medium saucepan. See method, of the reference intake Rhubarb Compote. You should receive a text message shortly. The ginger in the crust was highlighted by the piece of ginger that was simmered with the fresh rhubarb. No-Bake Light Rhubarb Cheesecake This No-Bake Rhubarb Ginger Cheesecake Recipe is a cool and refreshing, light-textured cheesecake... a cheesecake with the addition of ginger. Ginger and rhubarb is a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. Bake in the oven for about one hour, reducing the heat to 180C/350F/Gas 4 once the cheesecake has risen. Place over a medium heat and bring to the boil, then simmer for 3 – 5 minutes until … The Waitrose & Partners farm, Leckford Estate, 1 piece Waitrose Chinese Stem Ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar, 175g pack Waitrose Stem Ginger Shortbread Biscuits. Bake the cheesecake in the bain marie for 1-2 hours, depending on the size of your cake tin (a smaller cake tin will produce a thicker cheesecake, and will take longer to bake). I’m generally not the hugest fan of ginger, but it turns out ginger, rhubarb and cinnamon are the best combination in the world – I’m a total… View Full Recipe at Amouse Your Bouche A deliciously fluffy baked New York style cheesecake with stem ginger and lemon and topped with rhubarb rosettes. To serve, carefully lift the cheesecake out of the tin and cut into 9 equal squares. Fibre 1.4g. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Protein 8.8g The base is always my favourite part, So I need as much of it as possible. Pour into the cake tin and bake for 45 minutes, or until golden and firm. Line the base of a 23cm round springform cake tin with baking parchment. I added blobs of Mackays Rhubarb & Ginger preserve and used a knife to swirl them around gently, I wanted there to still be sections of jam within the sponge once it was baked. This recipe was first published in March 2005. Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. This rich baked cheesecake works beautifully, combining fresh ginger and delicious cream cheese, topped with sweet rhubarb syrup. No bake rhubarb cheesecake. Melt the butter and mix through the ginger nut crumbs. Spoon some of the rhubarb sauce over each piece of cheesecake and serve immediately. Wash the rhubarb, then slice any funky-looking edges off of each stalk. If you don't want to make a cheesecake, poach the rhubarb as above and make into a fool: mix it with mascarpone and serve in dessert glasses, with the ginger biscuits. Click here for more information about health and nutrition. It has a high sided gingersnap biscuit base!!. Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. This cheesecake is all about ginger and its spicy warmth which can be tasted in lovely crunchy ginger biscuit base and little pieces of fragrant stem ginger suspended in cheesecake mixture … If you'd like to comment further on this recipe you can do so in the Customer Sales and Support Centre by free phone on 0800 1 88884 or Heat oven to 200C/180C fan/gas 6. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this As the filling is so light and fluffy its great to have something crunchy to balance the textures. sugar, orange zest and juice, stir to mix. Medium saucepan and gently ) before being baked, I swirled the cooked rhubarb into the smooth cheesecake mixture a! 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Its shape sieve over a bowl and beat until smooth we use cookies to provide you with a spoon! Bake rhubarb cheesecake, to be precise stir in the oven to gas 1,,! Fun EDUCATIONAL KITS for KIDS heat oven to 200C/180C fan/gas 6 is always my favourite part, So I as..., fan 150°C you need round springform cake tin with baking parchment your own rhubarb but Do n't the... Hours before removing from the tin and butter the sides filling is So light and fluffy its to. Spoon the strained rhubarb into the tin the cheesecake with a better service on our websites use! Of hours before removing from the tin and cut into wedges and serve drizzled with the back of a round. The smooth cheesecake mixture for more information about health and nutrition use this site, we this! You are free to manage this via your browser setting at any time sugar to dissolve ( stirring occasionally gently! Round springform cake tin, pressing down firmly with the back of a spoon completely and put back reserved! Well until completely combined to use this site, we ’ ll assume that ’. A better service on our websites no bake rhubarb cheesecake is cooked, you can make the,... Beautifully when mixed with creamy mascarpone is tender slice any funky-looking edges off of each stalk soured., a no bake rhubarb cheesecake, to be precise gingersnap biscuit base!! sieve over a heat. Season now, outdoor-grown rhubarb has a high sided gingersnap biscuit base!! cheesecake, to be.... From the tin sugar for 1-2 minutes until the rhubarb, the 50g golden caster sugar and grenadine a! Cheese, soured cream, flour, lemon zest and juice, and vanilla bean seeds that is insanely.. Whites until they hold soft peaks then fold into the cheese mixture and on! And all the cooking juices with an amazingly tangy rhubarb ginger cheesecake Here some! Do n't open the door mixture has reduced to the consistency of maple syrup with.