Rhubarb and Ginger Cheesecake
Rhubarb and Ginger Cheesecake
Serves 4
INGREDIENTS:
600g rhubarb OR 6 large stalks
100g caster sugar OR ½ cup fine sugar
100ml water OR ½ cup of water
100g ginger nut biscuits OR ½ cup
100g digestive biscuits OR ½ cup
100g butter OR ½ cup of butter
350g cream cheese OR 1 ½ cup of cream cheese
150g caster sugar OR 2/3 cup fine sugar
300ml double cream OR 1 ¼ cup of heavy cream vanilla extract
3 inches stem ginger
METHOD:
Make the panna cotta
1. Line the base of a 20cm spring-form cake tin with cooking parchment or strong greaseproof paper. Melt the butter in a small pan. Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into the cake tin and smooth them flat. Refrigerate for half an hour or so until firm.
2. Put the cream and sugar in the bowl of a food mixer and whisk until thick. Keep an eye on the mixture all the time, stopping once it starts to thicken. Remove the whisk then stir gently to mix. Add the cream cheese and one teaspoon of vanilla extract. Tip the mixture into the crumb-lined cake tin, cover with film and put in the fridge for at least 4 hours.
3. Pop the rhubarb into a saucepan with the sugar, ginger and 100ml / ½ cup of water and bring to the boil. Leave to simmer for 10-15 minutes. Spoon the rhubarb on top of the cheesecake.
4. Keep the remaining cooking juicing from the rhubarb, allow to cool and serve in a jug along side the cheesecake.
Recipe From
Homemade by Clodagh McKenna
