Rhubarb and Ginger Baked Cheesecake

Spring is in the air, can you feel it? The days are getting longer, the daffodils and crocuses are blooming, and pink, gorgeous rhubarb is for sale in all the greengrocers. It's a glorious time of year - a time for regeneration, for looking forward, for long walks in the countryside and leisurely lunches with family and friends.

The Monkey and I had our siblings and mothers over for Sunday lunch yesterday, the first time this year we'd all been together round the kitchen table for chats and giggles. I decided a celebratory treat was in order, so tracked down (and adapted slightly) this gorgeous recipe for a baked rhubarb cheesecake with just a hint of gingery spice. The perfect way to follow up Monkey's chicken and leek pies, and a deliciously decadent Sunday afternoon dessert.


Makes 8 very generous portions

Ingredients
500g rhubarb
1 piece Chinese stem ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar
175g caster sugar
175g pack ginger snaps
50g butter, melted
500g tubs mascarpone cheese
2 tbsp cornflour
3 large eggs

Method
1. Preheat oven to 180C and grease the base of a 22cm springform cake tin
2. Chop the rhubarb into 2cm pieces and place in a saucepan with the stem ginger, syrup, 100g of the caster sugar and 4 tablespoons cold water. Poach for about 10 mins, until the rhubarb is tender. Drain the rhubarb into a bowl, reserving the juices.
3. Coarsely crush the biscuits in a large plastic food bag with a rolling pin. Tip into a bowl, stir in the melted butter and mix well. Tip into the tin and press down firmly with back of a spoon. Put in the fridge to cool while making the filling.
4. Use an electric whisk to beat together the mascarpone, cornflour, eggs and remaining sugar for 1-2 minutes until smooth. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently so as not to over-mix. Pour into the cake tin and bake for about 45 mins, until golden and firm. Leave to cool completely before removing from the tin.
5. Dust with icing sugar and cut into wedges. Serve drizzled with the reserved rhubarb syrup.