8 x digestive biscuits – smashed to a crumb
75g butter – melted
200g cream cheese
40g caster sugar
1 x vanilla pod or 1 tsp vanilla extract
2 x sheets leaf gelatin – ballooned in cold water
200ml double cream – whipped to soft peaks
4 x sticks Yorkshire rhubarb
1cm fresh root ginger – peeled and chopped
100g caster sugar
- Begin by placing the water, grenadine, caster sugar and ginger into a saucepan and bring to the boil.
- Top and tail the rhubarb, wash and then cut into lengths about 3 inches long and place them into a jam jar or container. Pour over the boiling syrup from step 1, cover with a lid and set aside until cool. By pouring the hot stock on the rhubarb and letting it cool, it allows the rhubarb to cook but hold its shape.
- For the base of the cheesecake, blend together the digestive biscuits and the melted butter, and once combined place 2-3 tablespoons into each mould and pack down as tightly as you can then set aside until needed.
- For the cheesecake filling, in a large mixing bowl beat together the cream cheese, sugar and vanilla until smooth. Drain the water from the gelatin and place into a small pan to warm enough to melt, then add this to the cream cheese mix, beating well until fully combined. Finally, fold in the whipped double cream until the mixture has a nice smooth consistency and the mix is quite thick. Divide the mix between the moulds and using a palette knife, press the mix in and smooth off the top and place in the fridge to set for at least an hour before serving. They can be made up to 2 days in advance.
- To plate, remove the cheesecake from the mould by using a blow torch to warm the sides, or your hands if you don’t have one. Place the cheesecake on to a plate and garnish with the rhubarb poached in syrup, you can cut the rhubarb in to any shape you’d like for presentation, and drizzle over the rest of the syrup.