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.