Recipes, re-invented from cooking shows
Easy Rhubarb and Ginger Cheesecake
Prep. Time:
Baking Time:
Total Time:
25 mins
55 mins
1 hour 20 mins plus chilling time
Serves:
Serves 12-14
An easier take on Janet's Rhubarb and Ginger Cheesecake from Great British Bake Off ™ Season 2. The whipped egg whites and the water bath are gone — whole eggs and a low, slow oven give a dense, creamy set instead — and the roasted, long-drained rhubarb becomes an eight-minute stovetop compote that...
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Ingredients
FOR THE GINGERSNAP CRUST: 9 oz (about 30) gingersnap cookies 4 tablespoons unsalted butter, melted 2 tablespoons demerara sugar 1/4 teaspoon kosher salt
FOR THE RHUBARB AND GINGER COMPOTE: 1 lb fresh rhubarb, trimmed and cut into 1/2-inch pieces 1/3 cup granulated sugar 1 tablespoon fresh lemon juice 2 tablespoons cornstarch 2 tablespoons cold water 3 tablespoons finely chopped crystallized ginger 1 tablespoon honey
FOR THE CREAM CHEESE FILLING: 2 lbs (four 8-oz packages) cream cheese, room temperature 1 cup granulated sugar 2 tablespoons Bird's custard powder 1 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon kosher salt 4 large eggs, room temperature 1 cup sour cream 1/4 cup heavy cream 2 teaspoons vanilla extract
EQUIPMENT: 9-inch springform pan Electric whisk or stand mixer Large saucepan Rolling pin and freezer bag (or a food processor)
Method
STEP 1: MAKE THE CRUST
Heat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment. Crush the gingersnap cookies to fine crumbs in a freezer bag with a rolling pin, or pulse them in a food processor. Mix with the melted butter, demerara sugar and kosher salt until the crumbs hold together when squeezed. Press firmly into the base of the pan only. Bake 12 minutes until fragrant, then cool completely. Reduce the oven to 325°F.
STEP 2: COOK THE RHUBARB AND GINGER COMPOTE
Put the rhubarb, granulated sugar and lemon juice in a large saucepan over medium heat. Cook 6-8 minutes, stirring now and then, until the rhubarb is tender but still holds its shape. Stir the cornstarch into the cold water, pour it in, and cook 1 minute more until thick and glossy. Cool.
STEP 3: MAKE THE GINGER SWIRL
Spoon 4 tablespoons of the cooled compote into a small bowl and stir in the crystallized ginger and honey. Set aside — this is your swirl.
STEP 4: MAKE THE FILLING
Beat the cream cheese with an electric whisk until smooth and fluffy, about 3 minutes. Beat in the granulated sugar, then the custard powder, ground ginger, nutmeg and kosher salt. Add the eggs one at a time, beating just until each one disappears. Mix in the sour cream, heavy cream and vanilla extract until smooth. Do not overbeat.
STEP 5: ASSEMBLE AND SWIRL
Spread the remaining compote evenly over the cooled crust. Pour the filling over the top and level it gently with a spatula. Dot the reserved ginger swirl over the surface and draw a knife through it in slow figure-eight motions to marble it.
STEP 6: BAKE AND COOL
Bake 55 minutes, until the edges are set and the center still wobbles slightly when you nudge the pan. Turn the oven off, prop the door open, and leave the cheesecake inside for 1 hour. Cool completely at room temperature.
STEP 7: CHILL AND SERVE
Refrigerate at least 6 hours, or overnight. Run a thin knife around the edge before releasing the pan sides. Slice with a sharp knife dipped in hot water and wiped clean between cuts.
Instructions
FOR THE GINGERSNAP CRUST:
9 oz (about 30) gingersnap cookies
4 tablespoons unsalted butter, melted
2 tablespoons demerara sugar
1/4 teaspoon kosher salt
FOR THE RHUBARB AND GINGER COMPOTE:
1 lb fresh rhubarb, trimmed and cut into 1/2-inch pieces
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
2 tablespoons cold water
3 tablespoons finely chopped crystallized ginger
1 tablespoon honey
FOR THE CREAM CHEESE FILLING:
2 lbs (four 8-oz packages) cream cheese, room temperature
1 cup granulated sugar
2 tablespoons Bird's custard powder
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
4 large eggs, room temperature
1 cup sour cream
1/4 cup heavy cream
2 teaspoons vanilla extract
EQUIPMENT:
9-inch springform pan
Electric whisk or stand mixer
Large saucepan
Rolling pin and freezer bag (or a food processor)
Heading 5
Ingredients
STEP 1: MAKE THE CRUST
Heat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment. Crush the gingersnap cookies to fine crumbs in a freezer bag with a rolling pin, or pulse them in a food processor. Mix with the melted butter, demerara sugar and kosher salt until the crumbs hold together when squeezed. Press firmly into the base of the pan only. Bake 12 minutes until fragrant, then cool completely. Reduce the oven to 325°F.
STEP 2: COOK THE RHUBARB AND GINGER COMPOTE
Put the rhubarb, granulated sugar and lemon juice in a large saucepan over medium heat. Cook 6-8 minutes, stirring now and then, until the rhubarb is tender but still holds its shape. Stir the cornstarch into the cold water, pour it in, and cook 1 minute more until thick and glossy. Cool.
STEP 3: MAKE THE GINGER SWIRL
Spoon 4 tablespoons of the cooled compote into a small bowl and stir in the crystallized ginger and honey. Set aside — this is your swirl.
STEP 4: MAKE THE FILLING
Beat the cream cheese with an electric whisk until smooth and fluffy, about 3 minutes. Beat in the granulated sugar, then the custard powder, ground ginger, nutmeg and kosher salt. Add the eggs one at a time, beating just until each one disappears. Mix in the sour cream, heavy cream and vanilla extract until smooth. Do not overbeat.
STEP 5: ASSEMBLE AND SWIRL
Spread the remaining compote evenly over the cooled crust. Pour the filling over the top and level it gently with a spatula. Dot the reserved ginger swirl over the surface and draw a knife through it in slow figure-eight motions to marble it.
STEP 6: BAKE AND COOL
Bake 55 minutes, until the edges are set and the center still wobbles slightly when you nudge the pan. Turn the oven off, prop the door open, and leave the cheesecake inside for 1 hour. Cool completely at room temperature.
STEP 7: CHILL AND SERVE
Refrigerate at least 6 hours, or overnight. Run a thin knife around the edge before releasing the pan sides. Slice with a sharp knife dipped in hot water and wiped clean between cuts.
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