REC: Rhubarb Ginger Cheesecake
Rhubarb Ginger Cheesecake
3 cups chopped fresh rhubarb or more, could be doubled
1/2 cup sugar
2 tbsp finely chopped crystallized ginger
red food colouring ( optional)
whipped cream (optional)
Mint leaves
Crust
1 cup gingersnap cookie crumbs
1/4 cup melted butter
2 tbsp packed brown sugar
Filling
1 envelope of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 cup sugar
1 tsp vanilla
1/2 cup sour cream
In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is tender 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool then refrigerate until cold a few hours. Stir in a few drops of food colouring if desired. For Crust; in bowl, combine crumbs, butter and sugar; spread evenly into 9 inch springform pan.
Filling;
In small saucepan stir gelatin into orange juice; let stand 1 minute. Stir over low heat until dissolved Remove from heat.
In bowl and with electric mixer beat cream cheese until smooth. Beat in sugar and vanilla. Add gelatin mixture beating until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed. Fold in rhubarb mixture until blended. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.
