Tuesday 31 December 2013

Roasted Rhubarb and Ginger Cheesecake


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!

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.


Roasting the rhubarb and ginger...


biscuit base pressed in the tin...

swirl the rhubarb through the mix...

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

 
Roasted Rhubarb Puree

·         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!