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Marg CDN2

Rhubarb Ginger Cheesecake

Veteran Member
2247 posts
Joined: Oct 13, 2010


Posted to Thread #30319 at 3:17 am on Jun 5, 2018

Rhubarb Ginger Cheesecake
4 c. chopped fresh rhubarb, about 8 stalks
1/2 cup sugar
2 scant T. finely-chopped crystallized ginger, VERY fine
red food colouring (optional)
whipped cream (optional)
Mint leaves
Crust (depends on how thick you like this crust)
1 - 1½ cup gingersnap cookie crumbs
1/4 - 3/8 c. melted butter
2 T. brown sugar
1 1/2 envelopes of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 c. sugar
1 t. vanilla
½ c. sour cream
In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is barely tender, about 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool completely. Stir in a few drops of food colouring if desired.
For Crust:
In bowl, combine crumbs, butter and sugar; spread evenly into 9" springform pan.
In small saucepan stir gelatin into orange juice; let stand 1 minute. Stir over low heat until dissolved. Remove from heat.
In bowl and with electric mixer beat cream cheese until smooth. Beat in sugar and vanilla. Add gelatin mixture beating until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed. Fold in rhubarb mixture until blended but do not break up pieces. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.

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