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REC: Rhubarb Ginger Cheesecake with Gingersnap crust

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Joined: Dec 10, 2005

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Posted to Thread #6590 at 3:39 pm on May 12, 2007

This is on my list every Spring. Can't find anything called gingersnaps anymore, but the subs are out there.

I add more rhubarb and like it better.

3 cups chopped fresh rhubarb
1/2 cup sugar
2 tbsp finely chopped crystallized ginger
red food colouring ( optional)
whipped cream (optional)
Mint leaves

Crust
1 cup gingersnap cookie crumbs
1/4 cup melted butter
2 tbsp packed brown sugar

Filling
1 envelope of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 cup sugar
1 tsp vanilla
1/2 cup sour cream

In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is tender 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool then refridgerate until cold a few hours. Stir in a few drops of food colouring if desired. For Crust; in bowll, combine crumbs, butter and sugar; spread evenly into 9 inch springform pan.

Filling;

In small saucepan stir gelatin into organge 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. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.

Thanks to Carol in Kelowna.


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