Rhubarb and ginger cheesecake.

I saw this recipe and - although Mr Debs doesn't do puddings even he liked the sound of this one - had a go on Sunday. We have an apple recipe competition in town on Sunday next so also made a James Martin recipe for custard, apple and honey tart ( recipe coming up ). This was not a complicated recipe but the cheesecake didn't look all smooth, more rustic. Yes, lets call it rustic.

Serves 6-8

For the rhubarb
600g trimmed young rhubarb
75g caster sugar

For the cheesecake
1x175g packet stem ginger biscuits
50g unsalted butter
250g full fat cream cheese
65g caster sugar
Finely grated zest of one large unwaxed lemon
3 large free range eggs - separated
150mls soured cream
1 tablespoon icing sugar for dusting

Preheat oven to 200c/400f/gas 6
Select nicest looking rhubarb and cut to make 6 sticks all exactly 7.5cm long ( these are for decoration ).
Put them in an ovenproof dish and sprinkle with 1 tablespoon of the caster sugar.
Cut the remainder of the rhubarb into pieces about 5cm long and arrange into another ovenproof dish. Sprinkle with the rest of the sugar. Put both dishes into oven for about 15 minutes or until rhubarb is just tender.  Remove from oven and cool then drain if necessary. Reduce oven to 180c/350f gas 4.

Crumb biscuits and mix with melted butter to make base, Press into a greased 20cm tin and cool.
Beat the cream cheese until soft then add the caster sugar and lemon zest. Add the egg yolks and soured cream and beat until smooth. In another bowl whisk the egg yolks until stiff. Fold into the cheese mixture.

Arrange the smaller pieces of rhubarb on the biscuit base, pour over the cheese mixture - it almost fills the tin.
Set on a baking tray and bake for 15 minutes or until risen, then lower the heat to 160c/325f/gas 3 and bake for a further 30-35 minutes or until firm but still slightly wobbly.

Remove from the oven and cool in the tin, cover and chill.
To serve, arrange rhubarb sticks in little stack on top of the cheesecake and dust with icing sugar.

A couple of things along the way, because of the way it rose and then fell there seems to be no way of stopping it from cracking all over the top.I don't actually mind as it made it look quite yummy but not great if you want a smooth finish. It tastes quite light - again not a problem but I really like the baked cheesecake texture, slightly thick and heavy, I would make it again but use a heavier cheesecake mixture.

Debs