White chocolate, ginger and rhubarb no-bake cheesecake
Quick question, how many cheesecake recipes is too many? I’ve got quite a few on here now; tiny ones, large ones, sweet ones, even savoury ones. This is my 300th post though and I wanted to make something special and I haven’t made many no-bake versions, only my cheesecake trifles.
Normally I prefer the slightly lighter, softer texture of the baked versions. I also think that they have a more mellow flavour, the tangy freshness of the cream cheese isn’t quite so prominent.
It’s just this flavour though that works so well with the tart roasted rhubarb in this. Both elements also stop the white chocolate from being too sickly. Plus I always have to make at least one thing with rhubarb during the brief time that it’s in season here!
Obviously being a no-bake recipe this is insanely easy to make, and provided you have the time for it to chill in the fridge, it’s also really quick.
200g crushed ginger biscuits
40g butter (melted)
1-2 tbsp chopped crystalised ginger (depending on how much heat you like)
2 tsp sugar
squeeze of lemon juice
200g cream cheese
200g white chocolate
200ml double cream
Pre-heat your oven to 180°c.
Give the rhubarb a wipe with a piece of damp kitchen paper and cut it into pieces that will suit the pattern you wish to make on the top. Toss it in the sugar and lemon juice and spread it out in a roasting tin. Roast it for 15-20 minutes, until the rhubarb feels tender when you pierce it with a knife. Leave the fruit to cool in the tin whilst you make the rest of the cheesecake.
Mix the biscuit crumbs with the melted butter and ginger and then press them in the base of an 8″ spring-form tin. Pop this into the fridge to firm up and set whist you make the topping.
Melt the chocolate, either in a double boiling or by using short bursts in the microwave (if you do this be careful because white chocolate burns very easily). Set this aside to cool.
In a large mixing bowl beat together the mascarpone and cream cheese and then mix in the cooled chocolate.
Whip the cream in a second bowl until it holds a stiff peak. Fold the cream into the cheese and chocolate mixture, making sure that everything is well blended. Spread this on the prepared base and smooth off the surface.
Drain the roasted rhubarb and arrange it on top, pushing it, ever-so gently, into the filling mixture. Put the cheesecake in the fridge to set for several hours, or ideally, overnight.
Run a pallet knife around the inside edge of the tin before you release the cheesecake and then transfer it to a serving plate. Decorate with a little whipped cream if you like.