Photo: Toa Heftiba
Rhubarb and ginger baked cheesecake
9 ingredients
30 min + 2 hr
Serves 8
openrecipes
Rhubarb marries well with the hot tang of ginger in this rich cheesecake. Make it in advance and decorate just before serving.
Estimated Nutrition (whole recipe, rough)
559
Calories
12g
Protein
40g
Fat
41g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5kg/3lb 5oz rhubarb
- 175g/6oz caster sugar
- 300g/10½oz stem ginger biscuits
- 115g/4oz unsalted butter
- 450g/1lb full-fat cream cheese
- 2 lemons
- 300ml/½ pint soured cream
- 6 free-range eggs
- 1 tbsp icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes