Well it’s time to celebrate!!! Merry Christmas and Happy New Year for a
Happy and Healthy 2014!
And apologies for the lack of recent recipes, I’ve been a
little bit unwell for a few months, but in a good way. Because we’re having another baby!
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| Roasted Rhubarb and Ginger Cheesecake - a mini version for us to taste test! |
It all began a few months ago now when I started to sell off
my baby gear. It brought me to
tears! We had always tentatively said
two children was enough, the pigeon pair, a boy and a girl. But when we had a serious discussion it just
felt right to have another. And we’re
not getting any younger so it was now or never.
So now here I am, on the brighter side of severe morning /
evening sickness and a few daunting tests.
The sun is starting to shine and food is becoming my friend again!
While I still prefer savoury to sweet a special occasion calls for a treat. We celebrated my parents house warming and my mum’s birthday a few weeks ago and I knew this Rhubarb and Ginger Cheesecake would be just right (inspired by a similar cake I saw on The Great British Bake Off – I’ve never watched so much television as I did in the last few months!) This cheesecake is not too sweet and best made the day ahead.
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| Roasting the rhubarb and ginger... |
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| biscuit base pressed in the tin... |
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| swirl the rhubarb through the mix... |
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| bake and voila! |
Roasted Rhubarb and Ginger Cheesecake
1 bunch or
around 5 large stems of rhubarb cut into 1-2 cm pieces
1cm piece of
ginger
½ cup orange
juice
¼ cup
rapadura sugar
200g gingernut
biscuits
75g butter
120g raw
sugar
500g fresh
ricotta
250g cream
cheese
250g greek
yoghurt
1 tbls
cornflour
1 tsp
vanilla extract
4 eggs
·
Place rhubarb, ginger, ¼ cup sugar and orange
juice into a baking dish and bake for 20 -30 minutes at 180° or until cooked
through and slightly browned
·
Cool slightly then puree in Thermomix bowl for
10 seconds on speed 6 then set aside and wash bowl (note: this puree can be
made the day before and is delicious on top of muesli and yoghurt)
Biscuit base
·
Line 24cm springform tin with baking paper or
lightly grease
·
Place biscuits in TM bowl and crush for 6
seconds on speed 8 then set aside with no need to clean the bowl
·
Add butter to TM bowl and melt for 3 minutes at
50° on speed 2
·
Return biscuits and mix for 10 seconds on speed 6
·
Place biscuit mix into prepared tin and press
down firmly with the assistance of a mug or spatula then place in the fridge
while preparing the filling
Cheesecake
filling
·
Clean and dry TM bowl thoroughly and preheat
oven to 160°
·
Add 120g sugar and mill for 10 seconds on speed
9
·
Insert butterfly and add ricotta, cream cheese,
yoghurt, vanilla, eggs and cornflour then mix well for 30 seconds on speed 4 or
until mixture is smooth and creamy
·
Pour mixture into base then place spoonfuls of
rhubarb puree on top and gently swirl around with the end of a teaspoon
·
Bake for 50 – 60 minutes (apparently a dish of
water in oven helps prevent cracking at this stage)
·
Then turn oven off and leave cheesecake to cool
slowly for about another hour
·
Once completely cooled (perhaps overnight) remove
from tin, serve and enjoy every mouthful!
