Cheesecake with Rhubarb

• I live in West Yorkshire not far from the Rhubarb Triangle. 
• However I do have rhubarb growing in my garden.
• In the last week or so the rhubarb has started to spring up and I thought I would use it in a baked cheesecake – sernik.
• There is cooked rhubarb in the cheese mix and a thick rhubarb syrup poured over the cake when it is served.
• As the rhubarb has to be cold – best to make this the evening before.
• In England ginger is often added to rhubarb – so here the biscuit base was made from crisp ginger biscuits.
• This cake was a great hit with everyone who tried it.

Ingredients

• 150g ginger biscuits
• 70g butter
• *
• 400g rhubarb (leaves and ends removed)
• 90g granulated sugar
• 100ml water
• *
• 400g curd cheese (twaròg, yoghurt cheese  or cream cheese)
• 90g granulated sugar
• 1 egg & 2 yolks
• 125ml soured cream

Method – Rhubarb

• Cut the rhubarb into small chunks.
• Simmer gently with the sugar and water.
• Once the rhubarb is cooked – leave to cool.
• *
• Place the mixture into a large sieve for an hour or so,
• *
• Use the rhubarb pulp in the cake.
• *
• Pour the liquid into a small saucepan and simmer gently.
• Reduce the liquid until you have a thick syrup.
• Leave to cool completely.

Method – Cake Base

• Butter well a 20cm diameter loose bottomed tin.
• Melt the butter.
• Crush the biscuits till fine crumbs.
• Mix the crushed biscuits and the melted butter.
• Press the mixture down into the tin to cover the bottom.
• Leave to cool completely.

Method – Cake Filling

• Pre-heat the oven to GM3 – 160°C
• Mix the curd cheese and sugar well.
• Beat the egg and the yolks.
• Add the egg mixture to the cheese mixture.
• Mix in the soured cream.
• Add in the rhubarb pulp and mix well.
• Put the mixture on top of the biscuit base.
• Flatten with a spatula.
• Bake for around 1 hour 15 minutes.
• *
• Turn off the oven and leave the door open 
• Leave the cake inside to cool.
• *
• To serve pour some rhubarb syrup over each portion.

• Served on Royal Doulton – Carnation.
• Rhubarb napkin from the Hepworth Gallery from a Rhubarb exhibition several years ago.

Note – this cheesecake does not keep as long as most- you need to get your friends and family round to eat it quickly!