Ali Bilton • Feb 12, 2020
These are a much easier alternative to a large dessert, in that they're much quicker to cook and chill, and therefore you can cook and eat them in the same day!
For the biscuit base
60g ginger parkin biscuits
For the filling
100g full fat cream cheese
40g caster sugar
20g light soft brown sugar
1 large egg
20g sour cream
2 tsp plain flour
½ piece of stem ginger, finely chopped.
For the topping of poached rhubarb
Juice of 1 blood orange, or navel orange
25g caster sugar
½ piece stem ginger, thinly sliced, plus 2tsp syrup from the jar
200g rhubarb cut into 3cm chunks
1. Pre-heat the oven to 150C/Gas2, Fan 140C
2. Put 4 flat sided muffin cases in a muffin tin.
3. Crush the biscuits in a plastic bag, or small food processor
4. Melt the butter and mix in the biscuit crumbs
5. Divide the biscuit mix between the cases, and press down. Make sure that the biscuits go right to the edges.
6. Cook the bases in the preheated oven for 15 minutes
7. Mix together the cream cheese and sugars in a bowl, until blended.
8. Gently beat in the egg, sour cream, plain flour and stem ginger.
9. Pour the mixture into the prepared cases.
10. Place in the oven and cook for 15mins, check 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
11. Turn oven off and leave in for 30mins
12. Chill cooled cakes in fridge for at least 2hrs.
13. Whilst the cheesecakes are chilling, make the topping.
14. Put the orange juice, sugar and ginger and syrup in a wide shallow pan. Simmer stirring for 10 minutes until syrupy.
15. Stir in the rhubarb, reduce the heat to low, simmer gently for 5 minutes, until the rhubarb is just cooked.
16. 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.