How To Make Rhubarb & Gingernut Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 200g gingernut biscuits, crushed
- 100g butter, melted
- 400g cream cheese
- 100g powdered sugar
- 2 eggs
- 1 tsp vanilla extract
- 200g rhubarb, chopped
- 50g granulated sugar
Instructions
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Preheat the oven to 180°C (350°F).
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In a bowl, combine the crushed gingernut biscuits and melted butter. Press the mixture into the base of a lined springform tin and refrigerate for 15 minutes.
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Meanwhile, in a separate bowl, beat the cream cheese and powdered sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Pour the cream cheese mixture over the chilled biscuit base and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until set.
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In a saucepan, combine the chopped rhubarb and granulated sugar. Cook over medium heat until the rhubarb has softened and the sugar has dissolved, about 10 minutes. Allow to cool slightly.
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Once the cheesecake has cooled, spread the rhubarb mixture over the top. Refrigerate for at least 4 hours or overnight before serving.
Nutrition
- Calories : 520kcal
- Total Fat : 33g
- Saturated Fat : 18g
- Cholesterol : 158mg
- Sodium : 486mg
- Total Carbohydrates : 49g
- Dietary Fiber : 1g
- Sugar : 25g
- Protein : 9g
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