Sunday, 14 July 2013

I haven't blogged, in a while.  The weather has been so lovely that and I have been making the most of it after work each day.  The weekends have been busy with various engagements for our older son who plays in a brass band as well as catching up with the gardening etc.

We have been  munching our way through the Border Biscuits......and they now catch my eye on the shelves on the shops too. They seem to be appearing in our local town too, so I have been telling everyone I know, how good they are.

The Divinely Chocolatey Cookies looked so yummy and chocolatey in the box so I decided to use them as a base for a Rhubarb and Ginger Cheesecake.  

The cookies smelt chocolatey and the the little lumps of dark chocolate (my favourite) complimented them perfectly.  The combination of chocolate, ginger and rhubarb was absolutely divine and I would use these again in a rhubarb cheesecake.  

The cheesecake is best if left overnight, unfortunately we cut ours after about four hours of chilling so it still had a bit of wobble in the middle, but the left overs tasted divine the next day. 


1 box Border divinely chocolatey cookies (150g) crushed
60g butter, melted.
1 piece of stem ginger finely chopped

For the filling

50g caster sugar
400g rhubarb cut into 1/2  inch pieces
3 pieces of stem ginger finely chopped
1 tablespoon of stem ginger syrup from the jar
600g cream cheese
3 tablespoons of icing sugar
4 free range eggs
2 tablespoons cornflour
300ml soured cream

9 inch springform tin with the base lined with baking paper.

Preheat the oven to 170C/350F/Gas 4

For the Base - mix together the crushed biscuits, quarter of the stem ginger and the butter.  Press into the base of the tin, then bake in the oven for 10 mins.  Remove from the oven and allow to cool while making the filling.

Put the caster sugar, stem ginger syrup and a tablespoon of water in a saucepan.  Gently simmer then add the rhubarb and simmer until it is just cooked (about 6 mins).  Remove from the heat and drain of the juice.

Place the cream cheese, soured cream, eggs, and icing sugar, and cornflour into a mixing bowl.  Beat until thick and smooth.

Cover the base of the cheesecake, evenly with the Rhubarb and then scatter over some of the stem ginger. Fold the remaining stem ginger into the cheesecake filling, then pour over the rhubarb.

Give the cheesecake a few taps on a hard surface to remove the air bubbles, then cook on the middle shelf of the oven for 15 mins, before reducing the oven tempeature to 150C/300F/gas 2 and cook for a further 30 mins.  The outside of the cheesecake should be firm and the centre should still be wobbly.  Remove from the oven and allow to cool, then chill for as long as possible, preferably over night.