Stem ginger cheesecake, My new obsession.
A deliciously fluffy baked New York style cheesecake with stem ginger and lemon and topped with rhubarb rosettes.
It has a high sided gingersnap biscuit base!!. The base is always my favourite part, So I need as much of it as possible.
As the filling is so light and fluffy its great to have something crunchy to balance the textures.
Forced rhubarb is one of the ingredients i look forward too each year, its in season in winter.
It pairs so beautifully with stem ginger and lemon.
Its beautifully pink and sweet, and very popular here in England.
The cheesecake was so light, soft and delicious like a cloud. I had to stop my self demolishing the whole thing.
If you are not fond of rhubarb, then this is also amazing with some sharp lemon curd drizzled on top.
Jump to Recipe
I was inspired to make the rhubarb rosettes because its valentines day soon and i keep seeing flowers and roses everywhere.
The rosettes are a sweet touch.
I saw these rhubarb roses on pinterest a few years ago and thought they make a great decoration. However chunks of roasted rhubarb would be perfect too. Find my favourite recipe for roasting it here
I am a bit of a cheesecake lover so i make them quite often, my chocolate and orange one and my honey and lemon one are some of our firm favourites.
Plus i really like making a savoury ricotta and Parmesan one, you can find it here
Stem ginger baked cheesecake
Mascapone New York style cheesecake with sour cream and grated fresh stem ginger.
A layer of sour cream is then spread on the top before chilling in the fridge.
It you love ginger then feel free to add some more. If you have it, then the stem ginger in syrup finely chopped would also work well.
Stem ginger new york style cheesecake with rhubarb
Ingredients
Base
- 2 Packets of ginger nut biscuits
- 150 grams Butter
- 2 tbsp sugar
Cheesecake filling
- 500 grams mascarpone cheese
- 250 grams cream cheese
- 300 ml sour cream
- 200 grams caster sugar
- 4 eggs
- 1/2 tsp vanilla bean paste
- 45 grams stem ginger, finely grated
- 1 tbsp corn flour mixed with 1 tbsp water
- zest from one lemon
- 1 tsp ground ginger
Rhubarb
- 4 large stalks of forced rhubarb
- 150 grams sugar
- small piece of stem ginger
- 300 ml water
Topping
- 150 ml sour cream
- 2 tbsp icing sugar
Instructions
For the base
- Preheat the oven to 180c 350f
- Grease and line a 24cm spring form tin with baking paper so it covers the entire inside of the tin and over hangs slightly.
- Add the ginger nut biscuits in a food processor to grind up then mix in the sugar (that is optional if you feel the biscuits are sweet enough), then melt the butter and pour in and mix together. Tip into the lined tin and firmly press it so it covers the base and comes up the side of the tin.
- Bake for 10 minutes, then place on the side to cool, Turn the oven down to 160c and leave the door open for 5 minutes to help cool it down quicker.
For the filling
- Whisk the mascarpone and cream cheese and sugar until light and fluffy,
- Whisk in the sour cream until combined, then add the eggs and whisk in one at a time, then add the vanilla bean paste and cornflour mixed with water, then fold in the stem ginger, ground ginger and lemon zest.
- Pour the mixture into the base, Tap the tin to remove any air pockets. Cover the outside of the tin with two layers of tin foil and make sure it is tightly wrapped around the outside of the tin and place it in a large baking tray and place in oven, then carefully pour enough water into the tray to come half way up the tin, then bake for 65-85 minutes until set. there should be a slight jiggle when you move the tin. (if your oven has a tray type shelf then use that if you can't find a tray large enough to place your tin in)
- Turn oven off and leave the cheesecake in the oven for 1 hour with the door slightly ajar
- Remove from the oven and let cool on the side for 30 minutes. Mix the 150g sour cream and icing sugar for the topping together and spread onto the top before putting in the fridge for at least 3 hours or over night.
- Once chilled remove from tin and place on a serving plate.
For rhubarb
- Add the sugar and water and ginger in a pan and simmer until the sugar has dissolved
- Cut the ends off the rhubarb and use a potato peeler to cut the rhubarb into strips
- Add the strips of rhubarb into the syrup for about 30 seconds until soft, Thicker slices may take longer
- remove with a slotted spoon and place onto some kitchen paper or a tea towel.
- roll up into rosettes and place onto the cheesecake.
To finish cheesecake
- Grate on some lemon zest and add some sliced candied stem ginger and dust with icing sugar
The base
Prepping the base is easy, use the back of the spoon to press it to the sides of the tin. See below.
I’m not a huge fan of this style of cheesecake, but boy, does this look beautiful!! It’s out of a fairytale, it’s dreamy, delicate, scrumptious… oh wow!
Hi Aimee,I’ve made this once before and it turned out really good even though I had some water problems (it seeped through and made the crust all soggy). There were no rhubarb around at the time, and I just noticed that some have finally come up in my garden, so it’s time for me to remake this. This time it will be PERFECT!
we don’t have have ginger nut biscuits here, so I’ve decided to make my own. How many grams (ish) of biscuits do I need?
Thanks a lot. Sorry for all the questions btw, I’m a perfectionist, and I like knowing that I do things according to the recie. Last time I just guessed, and I’m pretty sure I used way too much butter.
Love, Vee
hi vilde i think a packet is about 250g, my crust sometimes goes soggy too, so last time i removed it from the water bath while it cooled in the oven to stop any extra condensation getting in x