• 2 Packets of ginger nut biscuits

  • 150 grams Butter

  • 2 tbsp sugar

Cheesecake filling

  • 500 grams mascarpone cheese

  • 250 grams cream cheese

  • 300 ml sour cream

  • 200 grams caster sugar

  • 4 eggs

  • 1/2 tsp vanilla bean paste

  • 45 grams stem ginger, finely grated

  • 1 tbsp corn flour mixed with 1 tbsp water

  • zest from one lemon

  • 1 tsp ground ginger


  • 4 large stalks of forced rhubarb

  • 150 grams sugar

  • small piece of stem ginger

  • 300 ml water


  • 150 ml sour cream

  • 2 tbsp icing sugar


For the base

  • Preheat the oven to 180c 350f

  • Grease and line a 24cm spring form tin with baking paper so it covers the entire inside of the tin and over hangs slightly.

  • Add the ginger nut biscuits in a food processor to grind up then mix in the sugar (that is optional if you feel the biscuits are sweet enough), then melt the butter and pour in and mix together. Tip into the lined tin and firmly press it so it covers the base and comes up the side of the tin.

  • Bake for 10 minutes, then place on the side to cool, Turn the oven down to 160c and leave the door open for 5 minutes to help cool it down quicker.

For the filling

  • Whisk the mascarpone and cream cheese and sugar until light and fluffy,

  • Whisk in the sour cream until combined, then add the eggs and whisk in one at a time, then add the vanilla bean paste and cornflour mixed with water, then fold in the stem ginger, ground ginger and lemon zest.

  • Pour the mixture into the base, Tap the tin to remove any air pockets. Cover the outside of the tin with two layers of tin foil and make sure it is tightly wrapped around the outside of the tin and place it in a large baking tray and place in oven, then carefully pour enough water into the tray to come half way up the tin, then bake for 65-85 minutes until set. there should be a slight jiggle when you move the tin. (if your oven has a tray type shelf then use that if you can't find a tray large enough to place your tin in)

  • Turn oven off and leave the cheesecake in the oven for 1 hour with the door slightly ajar

  • Remove from the oven and let cool on the side for 30 minutes. Mix the 150g sour cream and icing sugar for the topping together and spread onto the top before putting in the fridge for at least 3 hours or over night.

  • Once chilled remove from tin and place on a serving plate.

For rhubarb

  • Add the sugar and water and ginger in a pan and simmer until the sugar has dissolved

  • Cut the ends off the rhubarb and use a potato peeler to cut the rhubarb into strips

  • Add the strips of rhubarb into the syrup for about 30 seconds until soft, Thicker slices may take longer

  • remove with a slotted spoon and place onto some kitchen paper or a tea towel.

  • roll up into rosettes and place onto the cheesecake.

To finish cheesecake

  • Grate on some lemon zest and add some sliced candied stem ginger and dust with icing sugar.

The base

Prepping the base is easy, use the back of the spoon to press it to the sides of the tin.

Stem Ginger Cheesecake with Rhubarb by Twigg Studios