Rhubarb Orange and Ginger Cheesecake
Ingredients
For the rhubarb
150g stewed rhubarb, trimmed and sliced into 5cm lengths
80g Siúcra Caster Sugar
½ tsp ground ginger
For the base
20 digestive biscuits, crushed finely
½ orange, zest only
120g melted butter
For the filling
200ml cream
1½ leaves gelatine
400g soft smooth cream cheese
70g Siúcra Icing Sugar
1 tsp vanilla extract
3 tbsp finely chopped crystallised ginger
½ orange, zest only
For the orange topping
150ml orange juice
80g Siúcra Caster Sugar
1½ gelatine leaves
Orange segments, candied rind, poached rhubarb to decorate
Mint leaves, to decorate (optional)
Instructions
To cook the rhubarb, dice up the rhubarb into roughly 1-2cm pieces, mix rhubarb, sugar and ginger together and put into a small pot and cook until soft. Taste mix at this point and add more sugar if necessary, rhubarb can be extremely tart depending on the time of year so good to check as you go along and adjust to your own taste buds. Once cooked, leave too cool completely.
To make the base, line the base of a 23cm spring form baking tin with parchment. Brush the sides generously with melted butter.
Place the crushed biscuits and orange zest into a bowl. Pour enough melted butter to coat the biscuits and spoon this mixture into the base of the spring form tin, flatten with the back of a spoon.
Leave in the fridge to set for ½ an hour.
To make the cheesecake filling, warm the cream in a saucepan over a medium heat. Place the gelatine leaves into 100ml cold water to soak until softened. Squeeze the excess water from the soaked gelatine leaves and place into the warm cream and stir until dissolved. Leave to cool. Whisk the cream cheese, Siúcra Icing Sugar, vanilla extract, crystallised ginger and orange zest together. When the cream is cold, whisk it into the cream cheese mixture.
Gently fold in the cold stewed rhubarb into the cream cheese mix and spoon this over the biscuit base.
Leave in the fridge for at least 6 hours to set.
To make the orange topping, place the orange juice and Siúcra Caster Sugar into a saucepan and heat until just hot and the sugar dissolved. Place the gelatine leaves into 100ml cold water to soak until softened.
Squeeze the excess water from the soaked gelatine leaves and place into the hot orange juice and stir quickly until the gelatine is dissolved. Cool this down by placing the saucepan on some ice or in very cold water and letting the liquid thicken slightly before pouring over the top of the cheesecake mix.
Leave to set in the fridge for at least 4 hours.
To serve, run a warm thin palette knife carefully around the tin, unlock the tin, peel the wrap off and slide on a cake stand.
Decorate with orange pieces and mint leaves if you are using them. You can also cut the smaller stalks of rhubarb into a nice shape and gentle poach them in orange juice for extra decoration.
Recipe supplied by Catherine Fulvio
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