Home
Recipes
Rhubarb & gingernut cheesecake

Rhubarb & gingernut cheesecake on a plate

Rhubarb & gingernut cheesecake

Name: Rhubarb & gingernut cheesecake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 8-10
Ingredients: 500g rhubarb chopped into 4cm lengths; 150g caster sugar; 1 blood orange zested and juiced; 1 vanilla pod; 100g butter melted, plus extra for the tin; 200g gingernut biscuits; 500g mascarpone or soft cheese; 100g quark or thick natural yogurt; 1 tbsp pistachios chopped

Rosie Birkett

Published: March 28, 2018 at 8:57 AM

Save recipe

Serves 8-10

More effort

Prep: 20 mins

Cook: 25 mins

Plus overnight chilling

A star rating of 4 out of 5.27 ratingsRate

loading...

What could be more cheerful than this vivid pink no-bake cheesecake? Rhubarb and ginger are merry bedfellows and make a stunning springtime dessert

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Herby spatchcocked chicken with crisp chickpeas & wild garlic labneh

A star rating of 1.5 out of 5.2 ratings

Sea trout & buckwheat salad with watercress & asparagus

A star rating of 4 out of 5.5 ratings

Watercress gnocchi with roasted radishes & lemon

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

500g rhubarb

chopped into 4cm lengths
150g caster sugar
1 blood orange

zested and juiced
1 vanilla pod
100g butter

melted, plus extra for the tin
200g gingernut biscuits
500g mascarpone

or soft cheese
100g quark

or thick natural yogurt
1 tbsp pistachios

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (10)

kcal466
fat34g
saturates21g
carbs33g
sugars24g
fibre2g
protein6g
salt0.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
step 2

Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it’s packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
step 3

To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
step 4

Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
step 5

Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.

Recipe from Good Food magazine, April 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.27 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now