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 If you want to make a simple yet incredible tasting dessert, a no bake rhubarb cheesecake is the way to go. Preheat the oven to gas 1, 140°C, fan 120°C. 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. See method, of the reference intake 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. This easy no-bake cheesecake recipe is all you need. Cut the stalks into 1 inch segments. Poach for 10 minutes until the rhubarb is tender. section on the bottom of the page. Dust with icing sugar and decorate with mint leaves, if desired. You should receive a text message shortly. No bake rhubarb cheesecake. Customer comment Spoon some of the rhubarb sauce over each piece of cheesecake and serve immediately. I baked it for 35 minutes on 180C/350F/Gas Mark 4. 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. 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. Wash the rhubarb, then slice any funky-looking edges off of each stalk. Pop into the fridge to chill for a couple of hours before removing from the tin. Cover loosely with a layer of greaseproof or parchment paper Rhubarb … Ginger and rhubarb is a classic combination - 'sharp' and 'tangy' are a marriage made in flavour-heaven. 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 rhubarb curd, mix the rhubarb, the 50g golden caster sugar and grenadine in a pan. Tip into a bowl and stir in the melted butter. 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. Then, it gets topped off with an amazingly tangy rhubarb ginger chia seed jam that is insanely good. 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). Tip the mixture into the tin, press down evenly, and chill for 20 mins. A deliciously fluffy baked New York style cheesecake with stem ginger and lemon and topped with rhubarb rosettes. Sprinkle over the sugar, add 3⁄4 cup of water, lemon zest and juice, and vanilla bean seeds. Whisk in the eggs, … Combine the rhubarb, lemon zest and juice, ginger, raspberry jam and water into a medium saucepan. Place in the fridge while you make the rhubarb layer. The base is always my favourite part, So I need as much of it as possible. Remove and purée in … Place in the fridge while you make the rhubarb layer. It has a high sided gingersnap biscuit base!!. Turn off the heat, uncover and leave to cool completely. 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! 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. Spread the rhubarb onto the chilled biscuit base. This Strawberry Rhubarb Ginger Cheesecake starts with a regular strawberry cheesecake base which is lightly sweetened, airy and very, very creamy. www.four-magazine.com/recipes/rhubarb-and-ginger-cheesecake sugar, orange zest and juice, stir to mix. This will stop it cracking. As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. Put the cream cheese in a bowl and beat with a wooden spoon until smooth. Leave to cool completely and put back the reserved rhubarb chunks. Add the ground ginger, stem ginger and sugar and beat until smooth. This recipe was first published in March 2005. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Put the ginger nuts in a food processor and blitz until broken. Leave the cheesecake to cool inside for at least one hour. If you are unable to use JavaScript Cut into wedges and serve drizzled with the reserved rhubarb syrup. Place over a medium heat and bring to the boil, then simmer for 3 – 5 minutes until … Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. It is made with cream cheese, sour cream and gelatin to make it "lighter". Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices. Fibre 1.4g. Preheat oven to gas 3, 170°C, fan 150°C. Continue to simmer until the mixture has reduced to the consistency of maple syrup. Drain juices into a small saucepan and simmer over a medium heat for 4-5 minutes This rich baked cheesecake works beautifully, combining fresh ginger and delicious cream cheese, topped with sweet rhubarb syrup. To make the rhubarb topping, put the granulated sugar in a pan with 2 tbsp water. Roast for 20 minutes or until softened but still retaining its shape. Carbohydrate 44.7g is not enabled on your browser. Using an electric whisk, beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. Rhubarb Ginger Cheesecake Here are some handy tips to help prevent Cheesecake from cracking when baking in the oven. Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. Top the cheesecake with a large pile of the rhubarb and all the cooking juices. Add the eggs one at a time and whisk well until completely combined. 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. Preheat the oven to 180°C, gas mark 4. Place over a low heat and allow the sugar to dissolve (stirring occasionally and gently). Pour into the tin right away and bake low in the oven for one hour. Leave to cool completely before removing from the tin. ~ Do not over-mix the cheesecake batter after you have added the eggs. Add the rhubarb, lemon zest, stem ginger and syrup, bring to the boil, then simmer, covered for 3 minutes. If you'd like to comment further on this recipe you can do so in the Once the cheesecake is cooked, you can make the rhubarb compote. by email at 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 … To serve, carefully lift the cheesecake out of the tin and cut into 9 equal squares. Place in the fridge to chill while you finish the topping. Cup of water, lemon zest and juice, ginger, raspberry jam and water into a bowl and,. To chill for 20 minutes or until softened but still retaining its shape the sugar to dissolve stirring... Cheesecake is cooked, you can use your own rhubarb using an electric whisk, beat together the mascarpone cornflour. Great to have something crunchy to balance the textures season now, rhubarb... Bake low in the oven to 180°C, gas Mark 4 they hold soft then! 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