RHUBARB & CINNAMON CHEESECAKE
As in the Sainsburys advert
Provided by andrewdiment
Time 40m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°C, fan 170°C, gas 4. Line a 20cm round springform cake tin with baking parchment.
- In a pan, poach the rhubarb with the cinnamon, 100g sugar, ginger, 2–3 tablespoons ginger syrup and 4 tablespoons water for 5–10 minutes or until just tender, stirring occasionally. Strain, reserving the juice. Discard the cinnamon and cool.
- Mix the butter into the biscuits and press down firmly in the base of the tin with the back of a spoon. Chill while you make the topping.
- Whisk together the mascarpone, cornflour, eggs and remaining sugar until smooth. Fold in the rhubarb for a swirl effect and pour into the tin.
- Bake for 60–75 minutes or until pale golden and set. Leave to cool in the tin. Serve drizzled with the reserved rhubarb juice.
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