Seriously Creamy Brandied rhubarb and ginger cheesecake
A creamy layer with stem ginger bits, on a gingernut and hazelnut base, topped with a brandied rhubarb compote.
What makes it the ultimate summer Seriously From Waitrose dessert?
Having tried the recipe this week, it is a dessert for the moment. Sufficiently gingery and warming for the transition from summer towards autumn, but light and zingy enough thanks to the rhubarb for those sunny Saturday lunches.
for the base:
125g waitrose gingernut biscuits,
25g waitrose wholesome whole hazelnuts
60g unsalted butter
15g waitrose golden caster sugar
15g waitrose dark muscovado sugar
for the creamy layer:
200g full fat soft cream cheese
150ml of sour cream
2 Waitrose Leckford eggs
125g waitrose golden caster sugar
3-4 pieces of stem ginger in syrup
1 sheet of leaf gelatine
a pinch of freshly grated nutmeg
for the compote:
75g golden caster sugar
1sheet of leaf gelatine
Base: blitz gingernuts and hazelnuts in food processor, add sugar and melted butter. add mixture to 9 inch springform tin and press down.
Cream filling: mix cheese, egg yolks, sour cream, then add chopped ginger bits, add rehydrated and melted gelatine. Make a meringue with egg whites and sugar, then fold into cheese mixture. Add to tin.
Topping: add chopped rhubarb to pan with sugar. Once stewed and cooled, blend and add rehydrated and melted gelatine, and brandy. Combine and add to tin.