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Rhubarb & Gingernut Cheesecake

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This Rhubarb & Gingernut Cheesecake is a delightful no-bake dessert that perfectly balances tangy, creamy, and crunchy elements. The smooth cream cheese filling is complemented by a zingy rhubarb swirl, all atop a buttery gingernut biscuit base.

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

Instructions

  1. Grease a 9-inch springform cake tin and preheat your oven to 180°C (350°F).
  2. Combine the crushed gingernuts with the melted butter. Press the mixture into the base of the tin to form a firm crust. Bake for 10 minutes, then set aside to cool.
  3. 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. 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. 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. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
  7. Once set, release the cheesecake from the springform tin. Garnish with more rhubarb or crushed gingernut biscuits if desired. Serve chilled.

Notes

  • If you prefer a firmer texture, add a little more whipped cream cheese or use gelatin to help set the filling.
  • Frozen rhubarb works well in this recipe, just thaw and drain it thoroughly.
  • You can substitute the rhubarb with other fruits like strawberries, blueberries, or raspberries.
  • The cheesecake can be made ahead and stored in the fridge for up to 3 days.
  • If you prefer a sweeter rhubarb layer, you can adjust the sugar to taste.

Nutrition

Find it online: https://recipesbyjanet.com/rhubarb-gingernut-cheesecake/