Importance Score: 30 / 100 🔵
This simple no-bake dessert combines the classic flavors of creamy cream cheese and crisp biscuits. Culinary experts at Trewithian Dairy propose enhancing this recipe with the addition of tangy rhubarb and substituting traditional digestives for zesty ginger biscuits, yielding a truly delightful creation. Perfect for a quick and easy treat, this rhubarb cheesecake is an ideal choice for any occasion. This recipe is a fantastic way to use seasonal produce and enjoy a taste of homemade luxury.
Rhubarb Cheesecake Recipe with Ginger Biscuits
Celebrated as a premier Cornish dairy producer, Trewithen Dairy emphasizes its exquisite clotted cream as the key ingredient in this dessert. Sharing the recipe, they described it as: “Pure indulgence – rich, tangy, and crafted with the finest Cornish dairy.” Featuring a concise list of components, this recipe is highly recommended for individuals with freshly picked rhubarb. Nevertheless, it remains equally delicious with commercially sourced rhubarb.
The harmonious pairing of rhubarb and cream arises from the cream’s richness beautifully counteracting the rhubarb’s inherent tartness. Furthermore, the invigorating warmth of ginger enhances the fruit’s slight acidity, culminating in a well-rounded and flavorful profile.
Ingredients
For the base:
- 200g ginger biscuits, finely crushed
- 150g Trewithen salted butter, melted
- Zest of one lemon
For the filling:
- 500g cream cheese
- 200g Trewithen Dairy Cornish clotted cream
- 100g icing sugar
- Juice of one lemon
For the topping:
- 200g rhubarb, sliced into batons
- Two tbsp caster sugar
- Two sprigs of rosemary
- One knob of root or crystallised ginger
- Four cardamom pods
- Edible flowers and pistachios, for garnish
Instructions
Making the Rhubarb Cheesecake
In a large mixing bowl, combine the crushed biscuits, melted butter, and lemon zest. Press this mixture firmly into the base of a cake tin. Refrigerate for one hour to allow the base to solidify.
To prepare the filling, in a separate large bowl, combine the cream cheese, Cornish clotted cream, and icing sugar. Add the lemon juice and whisk all ingredients together until the mixture is smooth and fully incorporated. Spread the filling evenly over the chilled biscuit base using a spatula.
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While rhubarb can be consumed raw, its notably tart flavor is often mitigated by cooking. Stewing with sugar is a prevalent method to prepare this fruit.
Place the rhubarb batons in a pan together with the caster sugar, cardamom pods, ginger, rosemary sprigs, and a cup of water.
Cooking the Rhubarb
Cook the rhubarb mixture for approximately five to six minutes, adjusting the cooking time based on the thickness of the rhubarb slices.
The objective is to soften the rhubarb slightly while retaining a subtle firmness. Remove the cooked rhubarb from the pan and let it cool on a plate.
Assembling and Garnishing
Once the stewed rhubarb has cooled sufficiently, carefully arrange the batons on top of the cheesecake filling in an aesthetically pleasing pattern. It may be necessary to trim some pieces to fit neatly around the edges.
Finally, sprinkle with one to two tablespoons of chopped pistachios and garnish with edible flowers such as gorse, primrose, or rosemary to enhance the visual appeal.