Champagne Rhubarb Cheesecake


For the fruit:

  • 850g pink Champagne rhubarb
  • 80ml ginger syrup
  • 50g caster sugar

For the crumb case

  • 300g ginger biscuits:
  • 150g butter, melted

For the filling:

  • 4 sheets leaf gelatine
  • 200g cream cheese
  • 250g quark
  • 30g caster sugar
  • 180ml double cream

For the topping:

  • 1 tbsp butter
  • 1 tbsp golden syrup
  • 30g cornflakes


1 Preheat the oven to 180°C.
2 Peel the rhubarb, cut it into 7-cm lengths and place in a roasting pan. Drizzle over the ginger syrup and sprinkle with the sugar. (You do not need to add any water as a lot of juice will be released from the rhubarb.)
3 Bake for 15–20 minutes until the fruit is soft but still holds its shape. Remove from the oven and leave to cool. Purée half of the fruit in a food processor and reserve the remainder for the topping.
4 For the crumb case, crush the biscuits to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base and sides of the prepared cake pan firmly using the back of a spoon. You need the crumbs to come up about 3–4 cm high on the side of the pan so that they make a case for the filling.
5 For the filling, soak the gelatine leaves in water until they are soft. In a large mixing bowl, whisk together the cream cheese, quark and sugar until light and creamy, then add the puréed rhubarb and fold it through.
6 Put the double cream in a heatproof bowl set over a pan of simmering water and heat gently. Squeeze the water out of the gelatine leaves and add them to the warmed cream, stirring until dissolved. Pass the cream through a sieve to remove any undissolved gelatine pieces, then whisk into the cheese mixture. Pour the mixture into the crumb case and leave to set in the refrigerator for 3 hours or overnight.
7 For the topping, melt the butter and syrup together in a large saucepan, then stir in the cornflakes, making sure that each flake is well coated. Spread the flakes out on a silicone mat or sheet of non-stick baking paper and leave to set.
8 To serve, remove the cheesecake from the pan and place on a serving plate. Arrange the rhubarb pieces on top of the cheesecake and sprinkle with the cornflakes (don’t be tempted to do this in advance, or the cornflakes will become soggy).


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