Rhubarb & Gingernut Cheesecake

Why You’ll Love This Recipe

This cheesecake combines the creaminess of traditional cheesecake with the bright, tangy flavor of rhubarb, making it a refreshing and flavorful treat. The gingernut biscuit base adds a delightful crunch that contrasts perfectly with the velvety smooth filling. It’s a unique twist on the classic cheesecake that’s both delicious and visually stunning. Plus, it’s a no-bake dessert, which makes it easy to prepare!

Ingredients

Base:

• 250g gingernut biscuits, crushed

• 100g unsalted butter, melted

Filling:

• 500g cream cheese, softened

• 150g icing sugar

• 1 teaspoon vanilla extract

• 300ml double cream, whipped

Rhubarb Layer:

• 400g rhubarb, chopped

• 100g granulated sugar

• 2 tablespoons water

• 1 tablespoon lemon juice

• 2 teaspoons cornflour mixed with 2 tablespoons water

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the tin: Grease a 9-inch springform cake tin and preheat your oven to 180°C (350°F).

2. Make the base: Combine the crushed gingernuts with the melted butter. Press this mixture into the base of the tin to form a firm crust. Bake for 10 minutes, then set aside to cool.

3. Whip the filling: Beat the cream cheese until smooth, then add in the icing sugar and vanilla extract. Gently fold in the whipped double cream to create a creamy filling.

4. Cook the rhubarb: In a saucepan, simmer the chopped rhubarb with granulated sugar, water, lemon juice, and cornflour slurry until the mixture thickens and the rhubarb softens (about 10 minutes). Let the rhubarb cool slightly.

5. Assemble the cheesecake: Spoon half of the cheesecake mixture over the cooled biscuit base. Add a layer of the rhubarb mixture, then top with the remaining cheesecake filling. Smooth the surface with a spatula.

6. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.

7. Serve: Once set, release the cheesecake from the springform tin. Garnish with more rhubarb or crushed gingernut biscuits if desired. Serve chilled.

Servings and Timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 20 minutes

• Chill time: At least 4 hours, preferably overnight

• Total time: 4 hours 50 minutes

Variations

• Rhubarb twist: For a marbled effect, swirl the rhubarb mixture into the cheesecake filling before chilling.

• Alternative base: Swap out the gingernut biscuits for digestive biscuits or graham crackers for a different flavor base.

• Fruit topping: You can experiment with different fruit toppings like strawberries or raspberries for added sweetness.

Storage/Reheating

• Storage: The cheesecake can be stored in the fridge for up to 3 days. Be sure to cover it tightly to maintain freshness.

• Reheating: Since this is a no-bake cheesecake, there's no need to reheat it. Simply serve it chilled.

FAQs

1. Can I use a different type of biscuit for the base?

Yes, you can use digestive biscuits or graham crackers if you don’t have gingernuts available. The flavor will be a bit different but still delicious.

2. How can I make the cheesecake firmer?

If you prefer a firmer texture, you can add a little more whipped cream cheese or use gelatin to help set the filling, but this will require altering the recipe slightly.

3. Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works well for the rhubarb layer. Just make sure to thaw and drain the rhubarb thoroughly before using it.

4. Can I make this cheesecake without the rhubarb?

Absolutely! You can skip the rhubarb layer or substitute it with another fruit, like strawberries, blueberries, or raspberries.

5. How do I know when the cheesecake has set properly?

The cheesecake should be firm to the touch and have a smooth, creamy texture when you slice it. It's best to chill it overnight for the best results.

6. Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead. It's best to prepare it a day or two before serving so the flavors can develop.

7. Is this cheesecake gluten-free?

The base made with gingernut biscuits is not gluten-free. However, you can easily make it gluten-free by using gluten-free biscuits.

8. Can I add more sugar to the rhubarb layer?

You can adjust the sugar to your liking. If you prefer a sweeter rhubarb layer, feel free to add more sugar during cooking.

9. How do I prevent the base from becoming soggy?

Make sure the base is baked for the full 10 minutes and allowed to cool completely before adding the filling. This will help keep it from becoming soggy.

10. How can I make the cheesecake more decadent?

For an extra indulgent twist, try adding a layer of caramel sauce or chocolate ganache over the rhubarb layer before assembling the cheesecake.

Conclusion

This Rhubarb & Gingernut Cheesecake is a perfect dessert for spring, offering a vibrant combination of creamy, tangy, and crunchy elements that will impress your guests. The ease of preparation, along with its visually appealing layers, makes it a standout dessert for any occasion. Whether you make it for a special celebration or just a treat for yourself, this cheesecake is sure to become a favorite!