Rhubarb Ripple and Gingerbread Cheesecake
This week we are launching our new blog feature; Recipe of the Week. Each week we will be sharing with you our favourite seasonal recipe which you can make using nature’s finest ingredients. To kick off our new feature, we have chosen to showcase one of our February favourites, Forced Rhubarb.
Forced Rhubarb is one of these great ingredients that can be used in a variety of sweet and savoury dishes due to its acidic flavour. It is incredibly juicy and it’s glorious almost neon pink colour, make it the perfect ingredient to include in your Valentine’s feast.
With Valentine’s Day coming up we think this beautiful Rhubarb Ripple and Ginger Cheesecake would be the perfect way to end a romantic meal. The cheesecake needs to be chilled overnight so it should be prepared a day or two ahead, however on Valentine’s Day you can rest easy knowing that all you have to do is take it out of the fridge and slice it.
- 800g full-fat cream cheese – don’t be tempted to get a low fat version as it won’t set
- 300g tub soured cream
- 175g golden caster sugar
- 3 tbsp cornflour
- 3 large eggs, plus 2 yolks
- Zest 1 orange
- 1 tbsp vanilla extract
For the ginger base
- 200g plain flour
- 100g soft brown sugar
- 1 tsp ground ginger
- Pinch of cinnamon
- 100g butter
- 5 tbsp golden syrup
- 3 tbsp black treacle
For the poached rhubarb
- 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)
Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23-24cm springform cake tin with baking parchment.
For the cheesecake base: To make the base, rub together the flour, sugar and spices in a large mixing bowl, making sure there are no lumps of sugar (you could also do this using a food processor.)
Heat the butter, golden syrup and treacle in a small saucepan until just boiling, then pour into the dry ingredients, mixing to a smooth dough. Press evenly into your cake tin, then bake for 10-12 minutes until golden. Leave to cool.
For the poached rhubarb: Put the sugar, orange juice, ginger and syrup in a large pan and cook until just dissolved. Add the rhubarb, cover with a lid and poach on the lowest possible heat for 5-7 mins until just tender.
Using a slotted spoon, remove the rhubarb and stem ginger to a plate, being careful not to damage the shape. Increase the heat and reduce the liquid for a few mins until just syrupy. If you like, add a splash of grenadine (or raspberry juice) to make a bright pink syrup. Using a fork, crush half the poached rhubarb with enough syrup to give a thick compote. Stir in the whole pieces and set aside to cool completely. Reserve the remaining syrup to serve.
To make the cheesecake: In a large mixing bowl, mix the cream cheese, soured cream, sugar and cornflour. Whisk in the eggs, yolks, orange zest and vanilla until evenly combined, then pour into the tin on top of the cooled base that you prepared earlier. Dot spoonfuls of the cold rhubarb compote over the filling with a little extra syrup and ripple through with the back of a spoon.
Bake: Cook the cheesecake in the oven for 10 mins. Reduce oven temperature to 120C/ 100C fan/gas ½ and bake for 50-55 mins more. Turn off the oven, keep the door closed and leave the cheesecake for 1 hr. Open the oven door a little, keep it ajar with oven gloves and leave for a 1 hr more. Remove and leave at room temperature until completely cool, then chill overnight.
Recipe from BBC Good Food.Recipe of the week by Waltons Web Limited is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Based on a work at Waltons Web Limited.