RHUBARB & GINGER CHEESECAKE POTS
Servings: 2 people
Equipment
- 2 serving dishes
- chopping board & sharp knife
- non-stick pan
- tray – to cool rhubarb mixture
- mixing bowl
- plastic bag & rolling pin
- zester/grater
- whisk
Ingredients
- 150 g Rhubarb
- 15 g stem ginger
- 1 tbsp syrup from stem ginger jar
- 1 tbsp caster sugar
- 1 tbsp grenadine liqueur
- 60 g gingernut biscuits
For the Cheese Layer
- 100 g double cream
- 100 g soft cheese
- 75 g Greek yogurt
- ¼ lemon zest
- ½ tsp vanilla extract
- 2½ tbsp caster sugar
- 1 tbsp orange liqueur
Instructions
- Put rhubarb, stem ginger, stem ginger syrup, grenadine and sugar into non-stick saucepan
- Cook for 4-5 mins, until rhubarb has started to soften
- Pour into a shallow tray and leave to cool- chill
- Pour cream into bowl and whisk to soft peak stage
- In separate bowl, whisk together cream cheese, yogurt, lemon zest, vanilla extract, sugar and orange liqueur
- Fold into whisked cream
- Crush biscuits with rolling pin, in a plastic bag
- Divide crumbs between 2 dishes
- Spoon over the creamy cheese mixture
- Spoon the chilled rhubarb mixture over the creamy cheese layer