Rhubarb and Orange Baked Cheesecake


500g rhubarb, cut into 4cm pieces

A cinnamon stick

The peel of an orange in a long strip, and its juice

100g brown sugar

175g ginger biscuits

80g unsalted butter

250g mascarpone cheese

150g cream cheese

The zest and juice of an orange

1 tsp vanilla extract

3 eggs

Icing sugar to taste-approximately 50g


You will need a 20cm loose bottomed tin, lined with greaseproof paper

Preheat the oven to 180c gas mark 4

Finely crush the biscuits by whizzing them in a blender or putting them in a freezer bag and bashing them with a rolling pin. Melt the butter gently in a small saucepan. Add the biscuits to the melted butter and stir well. Spoon the biscuit mixture into the tin and press it down well, you can either push this up to the top of the tin so that the cheesecake has edges or just fill the base. Allow the biscuit base to cool and then place in the fridge to become solid.

Place the rhubarb into an oven tin and squeeze over the orange juice. Add the cinnamon stick and the sugar and roast for 25 minutes; the rhubarb should be soft but still hold its shape. Taste a piece and if the rhubarb is too sharp add a little more sugar while it is still warm.

While the rhubarb is cooking mix together the mascarpone cheese, cream cheese, vanilla, orange zest and juice and stir in gently. Add the icing sugar a little at a time; the amount you need will depend on the sweetness of the orange. In a small bowl whisk the eggs and then stir them, a little at a time, into the cheese mixture so that they are fully combined.

Spoon the cheese mixture into the base and smooth it down. Bake in the oven for 25-30 minutes; the cheesecake should be set not wobble when you shake it gently.

Allow the cheesecake to fully cool and then arrange the baked rhubarb on top. If you have any rhubarb or its cooking juice left save this for adding to yoghurt, ice-cream or pancakes.