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Rhubarb and ginger cheesecake

Rhubarb and ginger cheesecake
Prepare
over 2 hours
Cook
less than 10 mins
Serve
Serves 4

Matt Tebbutt celebrates the delicious pairing that is rhubarb and ginger with this showstopping cheesecake – perfect for a dinner party.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the poached rhubarb

For the biscuit base

For the filling

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup.

  2. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour.

  3. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour.

  4. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs.