Rhubarb and Ginger Spring Cheesecake Recipe

Spring is fully in season, and what better way to enjoy the warmer weather than with a delicious rhubarb and ginger cheesecake. When it comes to restaurants, Warwick has plenty – but none offer an impressive setting quite like Wroxall Abbey.

To make this cheesecake at home, you’ll need to allocate 20 minutes preparation time and 55 minutes for cooking. The following quantities serve 4 and the best part is, you don’t need to bake it1

Ingredients

250g rhubarb

Half a piece of Ginger, chopped finely

 1 tbsp of syrup from the Ginger jar

88g caster sugar

88g of Ginger Shortbread Biscuits

25g butter, melted

1 x 250g tubs mascarpone cheese

1 tbsp cornflour

1 and a half large eggs

 

How to make

Preheat your oven to 180°C or gas mark 4. While the oven heats up, be sure to line the base of a 23cm round springform cake tin – we recommend that you do this with baking parchment.

Roughly chop the rhubarb into 2cm pieces before placing into a saucepan with the stem ginger, syrup, 38g of caster sugar and 2 tablespoons cold water. Poach for 10 minutes until the rhubarb is nice and tender. If it’s too hard, keep poaching!

Tip your cooked rhubarb into a sieve and strain over a bowl. Don’t discard the juices.

If you have children, get them to crush the ginger biscuits the old-fashioned way (rolling pin and food bag) or with a food processor. You want the biscuits’ consistency to be coarsely chopped. Tip into a bowl and then stir in the melted butter. Resist the urge to taste!

Now you can place the crumb mixture into the cake tin. Grab the back of a spoon and press down firmly onto the mixture. Once night and compact, place in the fridge to chill – the longer the better!

Beat together mascarpone, cornflour, eggs and sugar until very smooth. Spoon the strained rhubarb juice into the mascarpone mixture. Be careful not to over mix as you want to swirl the syrup in gently

Pour the above into the cake tin and bake for 45 minutes. Depending on your owen you will know when it is ready as the mix will become golden and firm. Leave to cool before removing from the tin. Patience is key!

Cut as you like and serve with drizzled rhubarb syrup. Icing sugar or mint leaves are optional.  If you mess up the cheesecake not to worry, you can easily turn all of the above into a suitably spring fool – just grab some dessert glasses and mix the poached rhubarb into the mascarpone. Add ginger biscuits and you have another tasty dessert.

In need of some accommodation? Warwick is a great place to visit regardless of makes it onto your itinerary. Join us and we’ll take care of your dining and getaway needs.

Reserve your table today at one of the most welcoming restaurants Warwick has to offer.

 

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