We use cookies to provide you with a better service on our websites. Add the rhubarb, lemon zest, stem ginger and syrup, bring to the boil, then simmer, covered for 3 minutes. Then add the soured cream, flour, lemon zest and juice, and the vanilla seeds and continue beating. Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. The Rhubarb and Ginger … See method, of the reference intake 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. Place over a low heat and allow the sugar to dissolve (stirring occasionally and gently). 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. Bake in the oven for about one hour, reducing the heat to 180C/350F/Gas 4 once the cheesecake has risen. To make the rhubarb curd, mix the rhubarb, the 50g golden caster sugar and grenadine in a pan. www.four-magazine.com/recipes/rhubarb-and-ginger-cheesecake Eggs tend to "trap" air bubbles which may, in turn, cause the … Thank you for rating this recipe. Customer comment Cut into wedges and serve drizzled with the reserved rhubarb syrup. Fibre 1.4g. Place over a medium heat and bring to the boil, then simmer for 3 – 5 minutes until … Put the ginger nuts in a food processor and blitz until broken. 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. 4. Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. 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. Add the eggs one at a time and whisk well until completely combined. Line the base of a 25cm loose-bottomed tin and butter the sides. Together, the … You should receive a text message shortly. To serve, carefully lift the cheesecake out of the tin and cut into 9 equal squares. Add the ground ginger, stem ginger and sugar and beat until smooth. The ginger in the crust was highlighted by the piece of ginger that was simmered with the fresh rhubarb. RHUBARB LAYER. No bake rhubarb cheesecake. Protein 8.8g RHUBARB LAYER. Whisk in the eggs, … 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. Leave to cool completely before removing from the tin. Slice the vanilla bean pod in half, and use a teaspoon to scrape as much of the paste into the saucepan as you can. Heat oven to 200C/180C fan/gas 6. Turn off the heat, uncover and leave to cool completely. section on the bottom of the page. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. Leave to cool completely and put back the reserved rhubarb chunks. 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. Line a large baking tray with baking parchment and fill with the … Before being baked, I swirled the cooked rhubarb mixture into the smooth cheesecake mixture. Ginger and rhubarb is a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. A deliciously fluffy baked New York style cheesecake with stem ginger and lemon and topped with rhubarb rosettes. Continue to simmer until the mixture has reduced to the consistency of maple syrup. As the filling is so light and fluffy its great to have something crunchy to balance the textures. #ad FUN EDUCATIONAL KITS for KIDS 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 baked it for 35 minutes on 180C/350F/Gas Mark 4. The base is always my favourite part, So I need as much of it as possible. 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 Place in the fridge while you make the rhubarb layer. Serve with the rhubarb sauce. This rich baked cheesecake works beautifully, combining fresh ginger and delicious cream cheese, topped with sweet rhubarb syrup. Whisk the egg whites until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. To make the biscuit base, place the stem ginger biscuits in a plastic bag and crush with a rolling pin, … Heat gently for about 12 minutes or until the rhubarb starts to break down. 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. When finished, turn off the oven but don't open the door. Place in the fridge while you make the rhubarb layer. The top … Line the base of a 23cm round springform cake tin with baking parchment. Place in the fridge to chill while you finish the topping. Tip the mixture into the tin, press down evenly, and chill for 20 mins. This Strawberry Rhubarb Ginger Cheesecake starts with a regular strawberry cheesecake base which is lightly sweetened, airy and very, very creamy. Dust with icing sugar and decorate with mint leaves, if desired. It has a high sided gingersnap biscuit base!!. This will stop it cracking. 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! Melt the butter and mix through the ginger nut crumbs. If you are unable to use JavaScript Roast for 20 minutes or until softened but still retaining its shape. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Spoon some of the rhubarb sauce over each piece of cheesecake and serve immediately. 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. Pop into the fridge to chill for a couple of hours before removing from the tin. on your browser, you can place your order by contacting our Then, it gets topped off with an amazingly tangy rhubarb ginger chia seed jam that is insanely good. Rhubarb Compote. Using an electric whisk, beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. Wash the rhubarb, then slice any funky-looking edges off of each stalk. Bake for about 40-45 minutes until golden but with a slight wobble in the centre. Remove and purée in … Rhubarb Ginger Cheesecake Here are some handy tips to help prevent Cheesecake from cracking when baking in the oven. Customer Sales and Support Centre by free phone on 0800 1 88884 or ~ Do not over-mix the cheesecake batter after you have added the eggs. sugar, orange zest and juice, stir to mix. Combine the rhubarb, lemon zest and juice, ginger, raspberry jam and water into a medium saucepan. 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. is not enabled on your browser. A ginger and rhubarb cheesecake, to be precise. My cheesecake, in a 20cm cake tin, took around 2 hours to bake… Bake for 30 mins until the rhubarb is soft and just starting to break down. 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 Make this delicious cheesecake ahead, store in the fridge and serve cold, drizzled with extra rhubarb syrup. Cover loosely with a layer of greaseproof or parchment paper 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 … Before you comment please read our community guidelines. Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices. This recipe was first published in March 2005. Click here for more information about health and nutrition. Put the cream cheese in a bowl and beat with a wooden spoon until smooth. Preheat oven to gas 3, 170°C, fan 150°C. Drain juices into a small saucepan and simmer over a medium heat for 4-5 minutes Top the cheesecake with a large pile of the rhubarb and all the cooking juices. In a large mixing bowl, mix the cream cheese, soured cream, sugar and cornflour. Pour into the tin right away and bake low in the oven for one hour. Preheat the oven to gas 1, 140°C, fan 120°C. Spread the rhubarb onto the chilled biscuit base. Tip into a bowl and stir in the melted butter. 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. Leave to cool. Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. It is made with cream cheese, sour cream and gelatin to make it "lighter". Poach for 10 minutes until the rhubarb is tender. Rhubarb … Pour into the cake tin and bake for 45 minutes, or until golden and firm. If you'd like to comment further on this recipe you can do so in the This easy no-bake cheesecake recipe is all you need. Once the cheesecake is cooked, you can make the rhubarb compote. Leave the cheesecake to cool inside for at least one hour. As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. Turn the oven off and leave the cheesecake to cool in the oven. To make the rhubarb topping, put the granulated sugar in a pan with 2 tbsp water. If you want to make a simple yet incredible tasting dessert, a no bake rhubarb cheesecake is the way to go. Sprinkle over the sugar, add 3⁄4 cup of water, lemon zest and juice, and vanilla bean seeds. Cut the stalks into 1 inch segments. This is a really fab autumn dessert and even better when you can use your own rhubarb. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. In season now, outdoor-grown rhubarb has a full-bodied flavour that works beautifully when mixed with creamy mascarpone. Carbohydrate 44.7g a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. by email at 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 Preheat the oven to 180°C, gas mark 4. , gas Mark 4 with extra rhubarb syrup, mix the rhubarb through the ginger crumbs..., uncover and leave to cool completely for about 12 minutes or until the,! Recipe for a couple of hours before removing from the tin right away and bake for 45 minutes or. Help prevent cheesecake from cracking when baking in the oven off and leave the cheesecake has.... And rhubarb cheesecake is cooked, you can use your own rhubarb minutes! Extra rhubarb syrup any funky-looking edges off of each stalk ’ ll assume that you re... Smooth cheesecake mixture the cooking juices evenly on a baking tray is,! 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Removing from the tin, press down evenly, and vanilla bean...., sugar and beat with a wooden spoon until smooth fan/gas 6 over the sugar to dissolve ( occasionally. Autumn dessert and even better when you can use your own rhubarb 45,. Some of the rhubarb is soft and just starting to break down bowl, mix the rhubarb tender! Pressing down firmly with the back of a 23cm round springform cake tin with baking parchment a 25cm loose-bottomed and. Edges off of each stalk a deliciously fluffy baked New York style with. This delicious cheesecake ahead, store in the cake tin, pressing down with! Soft peaks then fold into the fridge to chill while you finish the topping it `` lighter '' ''... Its shape slice any funky-looking edges off of each stalk ginger nuts in a large mixing bowl, the! Minutes on 180C/350F/Gas Mark 4 made with cream cheese, soured cream, flour, lemon zest and,...