Rhubarb & ginger cheesecake pots
This cheesecake has a no-bake ginger biscuit base and is made in individual glasses, so the soft cheese layer doesn’t need to set before serving. You can eat it as soon as you make it, or keep it in the fridge until needed.
SERVES 2 PREP 15 mins COOK 5 mins EASY V
150g rhubarb, trimmed and cut into 2cm pieces
15g stem ginger, finely chopped (11/2 balls), plus 1 tbsp syrup from the jar
1 tbsp grenadine liqueur
1 tbsp caster sugar
60g gingernut biscuits
For the cheese layer 100g double cream 100g soft cheese 75g Greek yogurt
1/4 lemon, zested
1/2 tbsp vanilla extract 21/2 tbsp caster sugar 1 tbsp orange liqueur
1 Put the rhubarb, stem ginger, stem ginger syrup, liqueur and sugar in a non-stick saucepan. Cook over a medium heat for 4-5 mins, stirring occasionally, until the rhubarb begins to soften around the edges. Pour the mixture into a shallow tray, then put in the fridge.
2 To make the cheese layer, pour the cream into a bowl and whisk until soft peaks form. Whisk the remaining ingredients in a separate bowl until combined, then fold in the whipped cream.
3 Tip the biscuits into a food processor and pulse to fine crumbs, or put them in a reusable food bag and crush with a rolling pin.
4 Divide the crumbs between two serving glasses, then spoon in the creamy cheese mixture.
5 Remove the rhubarb topping from the fridge and spoon it over the cheese layer. Will keep in the fridge for up to two days.
GOOD TO KNOW 1 of 5-a-day
PER SERVING 786 kcals • fat 48g • saturates 30g • carbs 72g • sugars 58g • fibre 2g • protein 8g • salt 0.7g