|Baked Rhubarb & Ginger Cheesecake|
A couple of months ago I attended a cookery class at The Cook School Scotland in Kilmarnock. Whilst there I purchased one of their calendars from the gift shop, to hang in my kitchen. Each month the calender presents a recipe feature in season produce, as well as various offers and discounts to use at The Cook School.
This week, my gorgeous wife was getting something from the fridge when she had been distracted by a picture of a delicious looking cheesecake recipe from this months calendar page. Nicola is a huge cheesecake fan so asked if I would make an attempt at replicating the picture, and with rhubarb in season just now, I set about making my very first ever baked cheesecake.
- 75g butter, melted - plus extra for greasing
- 175g gingernut biscuits
- 175g poached rhubarb - plus extra for decorating
- 450g cream cheese
- 150g caster sugar
- 1tsp vanilla extract
- 4 eggs, lightly beaten
- Preheat the oven to 180c, and butter the sides and base of a 24cm cake tin.
- Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the cake tin.
- Spread the poached rhubarb over the base before chilling in the fridge until needed.
- Beat the cream cheese, sugar, vanilla extract, and the eggs together in a large bowl until smooth and creamy. Pour over the top of the rhubarb before placing in the preheated oven.
- Bake for 40 minutes, or until pale golden in colour and only wobbles slightly when you shake the tin.
- Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it, and carefully remove the cheesecake from the tin. Transfer to a serving plate then dust with icing sugar.
|Poached Rhubarb Baked Cheesecake|
The cheesecake weighed more than 1.5kg so I was surprised that the cheesecake tasted lighter than I had expected. With a rich creamy, almost custard flavoured topping contrasting with the slightly sharp rhubarb layered gingernut base, each forkful was packed with classic flavour combinations. Think rhubarb and custard, or rhubarb and ginger, either way - truly delicious.
Although this cheesecake takes a little longer to prepare than my usual cheesecake offerings, I will definitely be preparing baked cheesecakes in the coming weeks and months, now I just need to think about what flavour to bring to the table when the rhubarb season is over.