RHUBARB, RICOTTA AND GINGER CHEESECAKE SLICE
BASE
120 grams butter, soft but
not melted
½ cup icing sugar, sifted 1 teaspoon vanilla extract 1 cup plain flour
¼ cup cornflour 2 teaspoons ground ginger pinch sea salt
RHUBARB
8-10 slim stalks red rhubarb ¼ cup apricot jam ½ teaspoon vanilla extract
CUSTARD
250 grams cream cheese at
room temperature
200 grams firm ricotta
125 grams sour cream ¾ cup caster sugar 2 tablespoons custard
powder
3 large eggs
2 tablespoons grated
fresh ginger
2 teaspoons ground ginger 2 teaspoons finely grated
lemon zest
1 teaspoon vanilla extract
TO COOK
raw or light muscovado sugar for sprinkling
EQUIPMENT: Grease a 32cm x 22cm slice tin and fully line with baking paper, bringing it 2cm above the edges of the tin.
Preheat the oven to 170˚C regular bake.
BASE: Beat the butter, icing sugar and vanilla together until light and creamy. Whisk the flour, cornflour, ginger and the salt together, add to the butter mixture and mix to combine. Tip into the tin and using lightly floured fingers, press firmly into an even layer. Bake for 12 minutes until golden. Set aside.
Reduce the oven temperature to 150˚C regular bake.
RHUBARB: Trim the ends of the rhubarb and cut into 10cm lengths. (You need 24 pieces to cover the tart).put the jam and vanilla in a large bowl, add the rhubarb and toss together with your fingers so it’s all coated and glossy. (It’s messy but is the easiest way).
CUSTARD: Blitz the cream cheese in a food processor until smooth. Add all the remaining ingredients and process until smooth. Spoon the custard onto the base and spread evenly.
Place the rhubarb in two lines over the custard but don’t press it in. Sprinkle each piece generously with sugar. Bake for about 45 minutes or until the custard is set and the rhubarb is tender. Cool completely before cutting into pieces. Slice will store in an airtight container in the fridge for 5 days. SERVES 8