Rhubarb and Ginger Baked Cheesecake

Roast rhubarb with sugar, create a ginger biscuit base, and top with a light, zesty cream cheese and egg mixture.

Baking Vegetarian Dessert Ginger Rhubarb

Estimated Nutrition

Calories

608.2

kcal / serving

4865.6 kcal total

Carbs

47.7g

per serving

381.4 g total

Fat

41.5g

per serving

332.2 g total

Protein

11.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for roasting first batch of rhubarb

tbsp

Caster Sugar

for roasting decoration rhubarb

125

Caster Sugar

for the cheesecake mixture

tbsp

Icing Sugar

for dusting

Dairy

115

Unsalted Butter

melted

450

Cream Cheese

full-fat

300

Soured Cream

piece

Free-Range Eggs

separated

Fruits

piece

Lemon

zest only

Other

300

Stem Ginger Biscuits

crushed into rough crumbs

Vegetables

1.5

Rhubarb

trimmed

Method

Preheat the oven to 200°C and grease a 25cm cake tin.

Roast 1kg of rhubarb pieces with 55g caster sugar for 20 minutes.

Roast the remaining rhubarb with one tablespoon of sugar until just tender.

Mix crushed ginger biscuits with melted butter and press into the tin base.

Beat cream cheese with 125g sugar, lemon zest, soured cream, and egg yolks.

Layer roasted rhubarb on the base and fold whisked egg whites into the cheese mixture.

Bake for one hour, reducing the heat to 180°C once the cheesecake rises.

Cool the cake, top with reserved rhubarb, and dust with icing sugar.