Use up the last of that rhubarb with this cheesecake, giving you the final flavours of summer and the warming ginger of autumn
For the compote –
250g rhubarb cut into small pieces
50g caster sugar
4 tsp lemon juice
50g stem ginger
For the base –
For the cheesecake –
125g full fat soft cheese
50g icing sugar
2 tsp lemon juice
200ml double cream
4tsp syrup from the stem ginger jar
Start off by making the compote, place the rhubarb into a pan along with the caster sugar and the lemon juice, place it over a medium heat and bring it to the boil, then simmer for 5 minutes until the rhubarb is starting to break down and the sauce begins to thicken. Take off the heat and leave it to cool.
While the compote is cooling, start on the cheesecake.
Place all the cheesecake ingredients in a bowl and whisk until thick and creamy.
Crush the biscuits and mix with melted butter to create a base. Press down into the base of a tall cake tin until flat.
Spoon the cheesecake filling onto the biscuit base and then cover with the compote, adding the stem ginger to the top to decorate.
Refrigerate for at least four hours and serve.