Baked Rhubarb and Ginger cheesecake // Seasonal treats from the garden 

After my indecision on what to do with my rhubarb I had growing in the garden I put it to the vote on my Instagram stories. Between my choices of Rhubarb and Ginger Cheesecake or Rhubarb and Strawberry layer cake, cheesecake came out on top!
This recipe is fun, delicious and completely worth the effort!
Full list of ingredients as follows:
For the base:
300g Ginger nut biscuits
110g melted butter
Squeeze of honey (optional)
For the rhubarb compote:
300g Rhubarb, chopped
225g caster sugar
Juice from 1 lemon
For the cheesecake filling:
30g cornflour
120g caster sugar
170g sour cream
540g full fat cream cheese (I always use Philidelphia)
2 eggs
½ tsp ginger extract
50g crystallised ginger pieces, chopped
You will also need a 23cm springform cake tin, greased and lined
Check out my website for this recipe and more at - figandfernbake...
Music By my good friend, Nathaniel Myers