Lemon, Rhubarb and Ginger Crunch Cheesecake
Serves 6-8
INGREDIENTS:
1kg rhubarb, chopped
330g caster sugar
3 inches stem ginger, chopped
250g digestive biscuits
100g gingernut biscuits
100g butter
300ml double cream
150g caster sugar
340g cream cheese
Zest of 3 lemons, juice of 2 lemons
METHOD:
Start by preparing the rhubarb. Place the rhubarb and caster sugar in a bowl and toss well so that the sugar completely coats the fruit. Then transfer to a colander and leave for 2 hours.
Line the base of an 20cm springform cake tin with parchment paper.
Place the digestive biscuits and gingernut biscuits in a blender and blend until you get a breadcrumb-like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
Whip the cream using a whisk or mixer. Once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
Remove the baking tin from the fridge and spoon in the lemon mixture. Use the back of a spoon to smooth out the top.
Place the cheesecake into the fridge for at least 2 hours to set fully. Remove from the fridge 30 minutes before serving.
Place the rhubarb in an oven proof dish and roast for 15 minutes.
Serve each slice of the lemon cheesecake with a slice of lemon, a spoonful of the roasted rhubarb on top.
