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Rhubarb and ginger marcapone cheesecake

Easy
Serves: 8

introducing-our-delicious-rhubarb-and-ginger-mascarpone-cheesecake-recipe-this-delightful-dessert-combines-the-tartness-of-rhubarb-with-the-warmth-of-ginger-all-nestled-in-a-creamy-mascarpone-cheese

  • 250 grams digestive biscuits
  • 100 grams unsalted butter
  • 500 grams rhubarb
  • 100 grams caster sugar
  • 1 tsp ground ginger
  • 500 grams mascarpone cheese
  • 200 grams icing sugar
  • 1 zest of whole lemon
  • 300 ml double cream
  • Preheat the oven to 180°C.
  • In a bowl, mix the crushed digestive biscuits with the melted butter. Press the mixture into the base of a greased 9-inch springform tin and chill in the fridge.
  • In a saucepan, stew the rhubarb with the caster sugar and ground ginger until soft. Leave to cool.
  • In a separate bowl, beat together the mascarpone cheese, icing sugar, lemon zest, and double cream until smooth.
  • Swirl the stewed rhubarb through the cheesecake mixture, then pour over the biscuit base.
  • Bake in the oven for 40-45 minutes until set. Allow to cool completely before serving.
Ingredients
  • 250 grams digestive biscuits
  • 100 grams unsalted butter
  • 500 grams rhubarb
  • 100 grams caster sugar
  • 1 tsp ground ginger
  • 500 grams mascarpone cheese
  • 200 grams icing sugar
  • 1 zest of whole lemon
  • 300 ml double cream
Method
  • Preheat the oven to 180°C.
  • In a bowl, mix the crushed digestive biscuits with the melted butter. Press the mixture into the base of a greased 9-inch springform tin and chill in the fridge.
  • In a saucepan, stew the rhubarb with the caster sugar and ground ginger until soft. Leave to cool.
  • In a separate bowl, beat together the mascarpone cheese, icing sugar, lemon zest, and double cream until smooth.
  • Swirl the stewed rhubarb through the cheesecake mixture, then pour over the biscuit base.
  • Bake in the oven for 40-45 minutes until set. Allow to cool completely before serving.