Triple Ginger & Rhubarb Cheesecake

In preparation for our last ever big BBQ before all us housemates leave to go our separate ways, I got busy in the kitchen preparing some tasty treats to eat on the day. It began with the triple ginger cheesecake with roasted orange rhubarb on top - a recipe found on the website for BBC Good Food.

I felt very middle class in Waitrose purchasing rhubarb and crystallised ginger - things I have never bought before!

The cheesecake was really easy to make as it was not one you bake and the rhubarb was really simple to prepare, just roast for 20 minutes in orange juice, zest and sugar.

You have to love ginger to enjoy this cheesecake but judging by how quickly it was demolished at the BBQ everyone seemed to like it! My one housemate Claire even said it was her favourite thing I have ever made, what a great compliment for something so simple.

Triple ginger cheesecake

• 200g ginger biscuits

• 100g unsalted butter

• 400g full-fat soft cheese

• 50g icing sugar

• juice 1/2 lemon

• 1 tsp ground ginger

• 100g Greek yogurt

• 50g crystallised ginger , chopped

• 400g rhubarb

• 1 orange

Method

Trim 400g rhubarb into 2.5cm pieces. Place in a roasting dish. Sprinkle with zest and juice 1 orange and 3 tbsp caster sugar. Cook for 10-15 mins in a 220C/fan 200C/ gas 7 oven until just soft. Leave to cool.

Whilst waiting for the rhubarb you can get on with the cheesecake. Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loose bottomed round cake tin. Chill in the fridge while you make the filling.

Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb or your choice of fruit.