Rhubarb and ginger cheesecake recipe

Instructions

1. For the base, place the biscuits and butter in a bowl; stir well then press into the base of the tin. Chill while you make the filling.
2. Put half the caster sugar, the stem ginger syrup and 1tbsp water in a wide shallow pan and bring to a gentle simmer. Add the rhubarb and poach gently for 10 minutes or until it's just cooked when tested with the point of a knife - don't allow it to go mushy. Place a sieve over a bowl and drain the rhubarb, reserving the juice.
3. Heat the oven to 180C, 160C fan, 350F, gas 4. Place the remaining caster sugar in a mixing bowl with the cream cheese, eggs, egg yolk, cornflour, lemon zest and soured cream. Beat until the mixture is thick and smooth. Scatter the stem ginger over the biscuit base and then cover the base evenly with the drained rhubarb. Pour the cream cheese mixture on top and smooth the surface. Give the tin a couple of sharp taps on the worktop to remove any air pockets. Place on a baking sheet and cook on the oven's middle shelf for 15 minutes, then reduce the oven temperature to 150C, 130C fan, 300F, gas 2 and cook for a further 25 to 30 minutes. The outside of the cheesecake should be firm and the centre should still be wobbly. Remove from the oven, run a round-bladed knife round the inside of the tin and leave to cool, then chill in the fridge for 6 hours or overnight.
4. While the cheesecake is cooking, place the reserved rhubarb juices in a small pan and cook over a gentle heat, reducing them to a thick syrup. Leave to cool. To serve, remove the cheesecake from the tin, slice and spoon some syrup over each slice.