Rhubarb and Ginger Cheesecake


200g ginger biscuits

100g unsalted butter

400g full-fat soft cheese

50g icing sugar

Juice of ½ lemon

1 tsp ground ginger

100g Greek yogurt

50g preserved stem ginger (in syrup) chopped

For the rhubarb compote:

300g rhubarb (washed)

85g caster sugar

1 ball preserved stem ginger (in syrup) chopped (optional)

Or if you are short of time, just use a jar of Beechwood’s Early Season Rhubarb and Ginger Jam


Prepare compote, cut rhubarb into 3cm lengths and mix with sugar and chopped ginger and leave for 1hr or, even better, overnight.

Drain the rhubarb and pack tightly into a buttered non-metal ovenproof dish, reserving the syrup.  Cover with foil and bake at 170 degs C/Gas 3/fan oven 150 degs C for approx 20 mins, or until soft but still holding its shape. Leave covered until cool.

To make the cheesecake, whizz the biscuits in a food  processor or crush in a sealed bag until you get fine crumbs.  Gently melt the butter then mix into the crumbs.  Press evenly into a greased and based-lined 20cm loose-bottomed round cake tin and chill in the fridge while you make the filling.

Put the remaining ingredients into a food processor and whizz or beat with an electric whisk until smooth.  Spread over the base, then smooth the top with a knife and leave in the fridge overnight to set.

To serve, remove the cheesecake from the tin and top with the cooled rhubarb compote or jam


With thanks to Beechwood Fine Foods, 42 Frogmore Street, Tring.

Annies Rhubarb