Rhubarb and Ginger Cheesecake

Even my husband, who is not fond of either rhubarb or cheesecake likes this pudding, and it has the bonus of being incredibly easy to make! Serves 6, depending how greedy they are:

• 200g ginger biscuits
• 100g butter
• 300g full fat soft cheese (philly)
• 50g icing sugar
• Juice 1/2 lemon
• 100g plain yoghurt (or rhubarb)
• 50g stem ginger with a slurp of its syrup

Cheesecake:

Whizz the biscuits in a food processor, or crush in a sealed plastic bag until you have fairly fine crumbs. Warm the butter in a saucepan until just melted, then add the crumbs and mix well. Press down evenly in a 20cm loose-bottomed cake tin or springclip tin, and chill in the fridge.

Put the remaining ingredients in a food processor and whizz until smooth, then pour over the base and smooth the top with a spatula or knife. Leave in the fridge for at least 2 hours to set. Remove the cheesecake from the tin onto a plate (for ease, leave it on its base).

Topping:

Meanwhile chop about 6 stems of rhubarb into 2cm lengths, add 2 tsp ground ginger and sugar to taste and simmer gently over a medium heat. Cool and carefully spread over the top of the cheesecake. Remove from the fridge about 30 minutes before eating to bring it nearer room temperature.

This would also be delicious topped with fresh raspberries or sliced strawberries in season, or make a (sieved) blackcurrant puree in the same way as the rhubarb. Add the 2tsp ground ginger to the cheesecake mix instead.