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Baked rhubarb cheesecake

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default Baked rhubarb cheesecake

Post by AngelinaJellyBeana on 18th February 2010, 7:54 am

Going to give this a go, recipe from M&S magazine
It's made using the new season's forced rhubarb so you get the nice pink colour

Base
100g digestive biscuits, crushed
40g butter, melted


Filling
125g pink rhubarb cut into 5cm lenghts
125g caster sugar
300g soft cheese
170mls sour cream
2 eggs
25g cornflour


1) butter a 20cm springform tin, mix biscuit crumbs and melted butter and press firmly into the base of the tin. Put in fridge and leave to chill
2)Gently heat the rhubarb with 25g sugar for 5 mins until tender. Pre-heat oven to 180C/350F/gas 4
3) Beat together rest of sugar, cheese, sour cream, eggs and cornflour until smooth. Pour in to chilled base. Swirl rhubarb into the top and bake for 30-35 mins
4) Turn off the oven and lave to cool with the door slightly open. Chill for 2 hours before serving



I was thinking of using gingernuts instead of digestives as I love rhubarb and ginger together.
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AngelinaJellyBeana
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Post by Wilhelm Von Rhomboid on 18th February 2010, 8:25 am

Mmm sounds great Jelly. Gingernuts a great twist I would think. Let us know how it turns out. I may be forced to try my hand at that one too.

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Post by Green Rosie on 18th February 2010, 8:51 am

Oooh yes - I have a rhubarb and cheesecake recipe somewhere that includes ......... oh 'eck, what's it called ...... the ginger you get in syrup in jars? I'll have to track it down.

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default Re: Baked rhubarb cheesecake

Post by Guest on 18th February 2010, 9:15 am

Post some Dahn 'Ere !

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default Re: Baked rhubarb cheesecake

Post by Green Rosie on 18th February 2010, 7:56 pm

Green Rosie wrote: ......... oh 'eck, what's it called ...... the ginger you get in syrup in jars? I'll have to track it down.

STEM GINGER - that's been bugging me all day Rolling Eyes

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default Re: Baked rhubarb cheesecake

Post by AngelinaJellyBeana on 17th March 2010, 11:51 am

Oh, forgot to say, I got round to making this at the weekend. It didn't last very long dribble
Will definitely make it again, maybe with a bit less sugar as I found it quite sweet but it was very nice.
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