Triple ginger and rhubarb cheesecake
This is a fail proof, no bake, extremely delicious cheesecake which always receives a great reception. It can be made the day before and is best refrigerated overnight. I think it is the most delicious topped with rhubarb as it compliments the ginger so well however if you can’t get your hands on rhubarb then other seasonal fruit such as berries or stone fruit will make a good substitute.
200g ginger biscuits
100g unsalted butter
400g full-fat soft cheese
50g icing sugar
juice ½ lemon
1 tsp ground ginger
100g Greek yoghurt
50g crystallised ginger, chopped
roasted rhubarb or other seasonal fruit, for the topping
Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loose bottomed round cake tin. Chill in the fridge while you make the filling.
Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb or your choice of fruit.