Rhubarb & Ginger Nut Cheesecake
A delightful no-bake cheesecake combining tart rhubarb with warm ginger notes, set on a crunchy ginger nut biscuit base.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the Crust
- 250 g gingernut biscuits, crushed into fine crumbs
- 100 g unsalted butter, melted
For the Cheesecake Filling
- 500 g cream cheese, softened
- 150 g icing sugar
- 1 teaspoon vanilla extract
- 300 ml double cream, whipped to soft peaks
For the Rhubarb Topping
- 400 g rhubarb, chopped
- 100 g granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornflour mixed with 2 tablespoons water
Instructions
Preparation
- Grease a 9-inch springform cake tin and preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the crushed gingernuts with the melted butter until evenly mixed. Press this mixture into the base of the springform tin. Bake for 10 minutes and set aside to cool.
Making the Filling
- Using an electric mixer, beat the cream cheese until smooth. Gradually add icing sugar and vanilla, mixing until combined. Fold in the whipped double cream gently.
Preparing the Rhubarb
- In a saucepan, combine chopped rhubarb, granulated sugar, water, and lemon juice. Cook until thickened, about 10 minutes. Allow to cool slightly.
Assembly
- Spoon half of the cheesecake filling over the cooled biscuit base. Add a layer of rhubarb topping, then finish with the remaining cheesecake filling. Smooth the surface.
Chilling
- Refrigerate for at least 4 hours, preferably overnight.
Serving
- Release the cheesecake from the tin. Garnish with additional rhubarb or crushed biscuits if desired. Serve chilled.
Notes
For best results, chill overnight for firmer texture. Consider adding fresh mint or grated ginger for garnish.