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Rhubarb Cheesecake
Yield: 6 servings

5 digestive biscuits, crushed to fine crumbs
5 ginger biscuits, crushed to crumbs
50 g butter, melted

350 g rhubarb, chopped
75 g brown sugar
1 teaspoon ground ginger
3 eggs
175 g curd cheese
2 teaspoons powdered gelatine
150 ml double cream

You will need one buttered 20 cm cake tin with a removable base.
Mix the crushed biscuit crumbs with the butter and press them all
over the base of the cake tin. Now put the rhubarb, ginger and
sugar in a saucepan, then cover and cook very gently until soft
but not too mushy. In a bowl, beat the eggs, then gradually beat
in the cooked rhubarb and juices. Return the mixture to the saucepan
and stir over a low heat until it thickens, but don't allow it to
boil or it will curdle.

Remove the pan from the heat, beat in the curd cheese and leave to
cool. Now in a small bowl, mix the gelatine with 2 tablespoons of
water. Leave to soften for a few minutes, then stand the bowl in
a pan of hot simmering water and stir until the gelatine liquid is
clear, then strain it into the rhubarb mixture. Next, beat the
cream to a soft, floppy consistency, then fold it into the rhubarb
mixture and pour it into the prepared tin. Cover with foil and
chill for several hours before serving.


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