• Ali

Mini cheesecakes with rhubarb and ginger

Updated: May 1


These little cheesecakes are really easy and versatile. My friend Elaine Hildred gave me this recipe and I have used it in many different ways.


They are made in muffin cases, I used the straight sided ones, you can use large bun cases too, but they don't look as neat when you remove the paper.


They cook very quickly, and importantly can be eaten on the same day as you cook them- you don’t have to wait overnight! They also cook more evenly than a large cheesecake, therefore avoiding them cracking.


You can adapt them to whatever you have at hand biscuit-wise. I usually use a ginger parkin biscuit form Lottie Shaw, but instead this time I used digestive and added a little ground ginger to the biscuit base.


I have rhubarb growing at the moment, so made a rhubarb and ginger topping and added a little stem ginger to the cheesecake mix as well.


Caramelised apple slices work well too, strawberries, raspberries or blueberries- anything goes!




Serves 4


Ingredients


For the rhubarb

200g rhubarb, cut into 5cm lengths

Juice of 1 orange

2 tbsp caster sugar

1/2 piece of stem ginger, finely chopped

2 tsp syrup from the stem ginger jar


For the base


60g crushed biscuits, I used digestive and 1/4 tsp ground ginger

30g melted butter


For the cheesecake mix


100g full fat cream cheese (d)

40g caster sugar

20g golden caster sugar

1 large egg (e)

20g sour cream (d)

2 tsp plain flour (w)

½ piece stem ginger

pinch salt


Method



  • Pre-heat the oven to 150C Fan 140C

  • Place the rhubarb in a baking tray, sprinkle over the caster sugar, orange juice, ginger and syrup. Cover with foil and set aside.

  • Put 4 flat sided muffin cases in a muffin tin.

  • Crush the biscuits in a plastic bag, or small food processor

  • Melt the butter and mix in the biscuit crumbs

  • Divide the biscuit mix between the cases and press down. Make sure that the biscuits go right to the edges.

  • Cook the bases in the preheated oven for 15 minutes

  • Mix together the cream cheese and sugars in a bowl, until blended.

  • Gently beat in the egg, sour cream, plain flour and stem ginger.

  • Pour the mixture into the prepared cases.

  • Place in the oven and cook for 15mins. Put the foil covered rhubarb in at the same time.

  • After 15 minutes, check the cheesecakes and if they have a slight wobble in the middle they are done, if they are still runny cook for a further 5 minutes and check again

  • Turn oven off and leave in for 30mins

  • Chill the cheesecakes in fridge for at least 2hrs. Put the rhubarb to one side.

  • Whilst the cheesecakes are chilling. Strain the rhubarb, and then put the liquid back into the pan and simmer again until it’s even more syrupy. Keep separate for serving.

  • Remove the cheesecakes from the muffin cases and top with the rhubarb. Drizzle the syrup around and over them.



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