Rhubarb and honey cheesecake with ginger crust

I will let you in on a little secret: I don’t like rhubarb. It’s too tart and stringy! Everyone else in my family loves it though so just before spring starts, you betcha my mum will fill the house with these. In fact she buys so many that inevitably quite a few of them achieve the end of their little lives. So I make jam.

This time I went for a Delia inspired recipe with orange and ginger and it turned out great if not a little too sweet, but that’s my own fault because I never measure sugar (this is a bad thing). I like using Ginger Nuts for most of my cheesecake crusts, the ginger taste is not overpowering and it is a super buttery biscuit. But any ginger biscuits will do.

Bad pictures happened during this process so the little one on the photo is whatever didn’t fit in the bigger tin, which serves around 10-12 slices.

Remember to make the compote a few hours in advance so it cools down completely.

Rhubarb and honey cheesecake with ginger crust

100g butter, melted

250g ginger nuts

200g Greek yogurt

3 tbsp. good quality honey

200ml double cream

250g cream cheese

For the compote:

200g rhubarb, chopped

40g caster sugar

Zest and juice of 1 orange

2 inch piece of ginger, grated

1. Preheat oven to 180C/Gas 4. Put the rhubarb, sugar, orange zest and juice and ginger in the baking dish. Cook, uncovered, for 30-40 minutes.

2. Butter and line a tin with loose bottom. Put the biscuits in a food processor, transfer the crumbs to a bowl then pour over the melted butter and mix until completely coated. Tip into the tin and press firmly and evenly to make a base. Set aside in the fridge to chill.

3. Mix the remaining ingredients for the cheesecake with an electric mixer until smooth. Swirl in the rhubarb compote into the cream and spoon over the biscuit base. Leave it to set in the fridge overnight.

4. Bring it to room temperature for 30 minutes just before taking it out of the tin.