Rachel Khoo


Posted by Rachel

June 14th, 2020

Recipe: Rhubarb and gingerbread cheesecake

Rachel Khoo's rhubarb gingerbread cheesecake. Photo by Julia Rajkovic.

It’s no surprise finding new ways to use up random ingredients in your cupboard has become somewhat popular in recent times. I always find it satisfying when you can transform an ingredient which isn’t looking it’s best and give it another lease of life.

In my case it was a packet of Christmas gingerbread biscuits I found at the back of the cupboard. Whizzed up with some melted butter and you have your cheesecake base. The last of the Swedish rhubarb makes the perfect topping. Rhubarb tends to be a vegetable that is used cooked but I love it raw as it retains it crunchy tart bite and the bright pink colour. Rhubarb not your thing? Don’t worry the great thing about this recipe is you can literally top it with any fruit or berries you like (or you can even eat it without a fruit topping).

Note: I’ve kept the sugar to a minimum as I don’t like my cheesecake overly sweet but you can adjust the sweetness to your liking.

Prep 30 minutes

Resting time minimum 4 hours or overnight

4 small 10cm cake tins or one large one, lined with baking paper

150g gingerbread biscuits

50g melted butter

300g cream cheese

150ml whipping or double cream

1-2 tbsps sugar

Zest of one lemon

2 stalks of pink rhubarb

Rachel Khoo crushing gingerbread biscuits. Photo by Julia Rajkovic.

Crush the biscuits using a pestle and mortar (a rolling pin with the biscuits in a food bag works too) or blitz them in a food processor until they are fine crumbs. Mix with the melted butter. Divide the mixture equally between the tins and flatten the crumb mix into the tins with a spoon until it’s smooth and even.

Rachel Khoo smoothing cheesecake topping. Photo by Julia Rajkovic.

Whip up cream until soft peaks. Beat the cream cheese with sugar and lemon zest until smooth and fold the cream in. Taste the whipped cream cheese and if you would like your mix to be sweeter then add some more sugar. Divide the mixture between the tins and smooth the top. Refrigerate for a minimum of 4 hours. Just before serving decorate the cakes with the rhubarb or fresh fruit of your choice. With the rhubarb you can cut it into small pieces, make ribbons and roll those up or lay the ribbons on to the cake….literally however you fancy.

Rachel Khoo's Rhubarb and gingerbread cheesecake

Photos by Julia Rajkovic

Dress by Mrs Pomeranz (bought with a press discount).

Serves Ingredients: , Method:

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)