Rhubarb And Ginger Cheesecake
|Young rhubarb||1 Pound|
|Ginger syrup||1 Tablespoon|
|Caster sugar||4 Ounce|
|Cream cheese||8 Ounce|
|Cream||1⁄4 Pint, soured|
|Eggs||2 , separated|
|Ginger biscuits||2 Ounce|
|Digestive biscuits||2 Ounce|
Line an 8 inch (20 cm) cake tin with a circle of greaseproof paper.
Cut the rhubarb into short lengths and place in a saucepan with the ginger syrup and sugar.
Place the saucepan over a low heat and simmer until the rhubarb is soft, stirring occasionally; this will take about 10 to 15 minutes.
Put the water in a small bowl or cup and sprinkle over the gelatine; leave to soak for 5 minutes.
Take the fruit from the heat and stir in the soaked gelatine until it has dissolved.
Put in a blender or sieve to make a puree, turn into a bowl and leave to cool, stirring occasionally until the mixture starts to set.
Cream the cheese and soured cream together and beat in the egg yolks.
Then stir in the rhubarb puree.
Whisk the egg whites with a hand rotary or electric whisk until they are stiff and then fold them into the mixture.
Turn into the tin and chill in the refrigerator for an hour or until set.
Melt the butter in a small pan, finely crush the biscuits and stir into the melted butter.
Spread over the cheesecake and return to the refrigerator to chill for a further hour.
Turn out onto a serving dish and, if liked, decorate with swirls of cream and small pieces of stem ginger.