Baked Ginger Cheesecake With Rhubarb Cream

Baked Ginger Cheesecake With Rhubarb Cream

Baked Ginger Cheesecake With Rhubarb Cream Recipe

Serves 12


250g gingernut cookies

250g digestive biscuits

180g butter, melted

3 x 250g pkts cream cheese, softened

300g sour cream

2⁄3 cup caster sugar

4 eggs

1 tsp ground ginger

1⁄4 cup finely chopped crystallised ginger

Rhubarb Topping

2 bunches (800g) rhubarb, trimmed

1 1⁄2 cups caster sugar

1 lemon, zested and juiced

1 vanilla bean pod, seeds scraped

600ml thickened cream


Preheat oven to 150°C (conventional). Grease a tall 20cm x 10cm springform tin and line with baking paper.

To make the ginger crust, place all biscuits in a food processor and process until fine crumbs. With motor running, drizzle in the melted butter and process until combined. Line base and side of tin with crumb mixture. Using a tall straight- sided glass, press in mixture on base and side. Chill in the fridge while you make the filling.

In a clean food processor, add the cream cheese, sour cream and sugar and process until combined. Add eggs and ground ginger, pulsing until combined. Stir in crystallised ginger. Spoon filling into the chilled crust.

Place tin on a baking tray and bake for 50 minutes or until cheesecake is just set (it should have a slight wobble in the centre). Turn off oven, open the door slightly and leave to cool gradually for 2 hours. Transfer (in tin) to the fridge for at least 4 hours, or overnight.

The next day, make the rhubarb topping. Preheat oven to 160°C. Cut rhubarb stalks into 6-7cm lengths and place in a roasting dish. Sprinkle over the sugar, add 3⁄4 cup of water, lemon zest and juice, and vanilla bean seeds. Roast for 20 minutes or until softened but still retaining its shape. Drain juices into a small saucepan and simmer over a medium heat for 4-5 minutes or until reduced and thickened. Set aside to cool.

Using electric beaters, beat cream on medium speed for 3-4 minutes or until firmly whipped. Puree a third of the rhubarb (you will need about 1⁄2 cup puree) and fold through the cream with 1⁄4 cup of the cooled rhubarb syrup. Spoon rhubarb cream over the cheesecake and chill again for a few hours.

Release cheesecake from the tin. Top with the roasted rhubarb and drizzle with remaining rhubarb syrup. Slice to serve.


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