I made this cheesecake following a visit to Nymans gardens, a lovely house and gardens ran by the National Trust in Sussex. It was an exceptionally hot day for England, and me and my boyfriend were sat in our dark jeans staring moodily at everybody else’s picnics. Eventually we caved and visited the cafe where we purchased two unbelievable delicious rhubarb and orange possets. I still have no idea what a posset it but stole the flavours for use in this baked cheesecake. I made it with a ginger biscuit base and incorporated some ground ginger into the rhubarb puree.
In addition, I would just like to recommend the National trust Simply Baking book, by Sybil Kapoor, which I have owned for a couple of years now and love! This book contains so much information on seasonality of produce, flours, as well as some really stunning recipes.
200g shop-bought ginger nut biscuits
75g unsalted butter
600g FULL-FAT cream cheese
300g golden cater sugar
150g FULL-FAT natural yoghurt
zest of 3 oranges
1 and a 1/2 teaspoon ground ginger
1. Line the base of a loose-side cake tin with baking parchment and lightly grease the sides with butter and a dusting of icing sugar.
2. Crush the gingernut biscuits into fine crumbs. You can do this using a food processor, however I don’t have one of those and had a great time crushing them by hand in a large plastic bowl with the end of a rolling pin. Depending on how much ginger kick you want, you could also grate a little fresh ginger into the biscuit crumbs at this time.
3. Melt 75g of butter then stir into the biscuit crumb mix. Spoon onto the base of the prepared cake tin and level out with the back of a spoon to create the base of the cheesecake. Leave to chill in the fridge for at least half an hour.
4. To make the rhubarb puree, chop ~ 250g of rhubarb into thin slices. Keep back a handful of the most red pieces for later, then place the rest in a pan over high-med heat, with ~50g golden caster sugar, a splash of water and the ground ginger. Leave to bubble and thicken into a pulp, jam-like mixture, stirring occasionally, then remove from the heat.
5. Once the rhubarb puree has cooled, blitz quickly in a food processor, or I put mine in my Ninja juicer, until smooth.
6. Scoop out the cream cheese into a large bowl, and beat in the sugar until a smooth and creamy consistency. When adding the cream cheese be careful to drain of any excess liquid when opening the packet. Next add in the yoghurt, followed by beating in one egg at a time.
7. Add the zest of 3 oranges and mix well.
8. Take the cheesecake base out the fridge and spoon the cream cheese mixture over the top. Spoon the a few tablespoons of rhubarb puree over the top of the cream cheese and swirl through with a skewer. Keep adding more until you are happy with the amount of rhubarby-ness.
9. Bake at 120*C for ~ 75 minutes. Then leave to sit in the oven whilst it is turned off but still hot for a further hour.
10. Whilst it is in the oven, candy the remaining rhubarb slices for decoration. Do this by stirring sugar and water together over heat, then dipping the rhubarb slices in the clear syrup. Be careful not to burn your fingers because hot sugar hurts. Place on a baking tray then leave to roast until slightly crisp like little rhubarb petals. Scatter over the top.
11. Leave to chill in the fridge overnight before eating…. this is tricky I know.