Rhubarb & Ginger Baked Cheesecake

180g Rhubarb

2 pieces crystallised ginger

1 tablespoon sugar

6 ginger snap biscuits

40g butter

250g cream cheese

3 eggs

60g sugar

1. Wash and chop the rhubarb and place in a small pan,

2. Chop the ginger quite finely and add to the rhubarb.

3.  Add a tiny splash of water and cook the rhubarb over a medium hea tuntil it softens into a puree, stir with a wooden spoon.

4. Add the tablespoon sugar

5. Turn the oven on to heat up, about 160oC/gas 3-4

6. In another small pan, melt the butter.

7. Whizz the biscuits in a food processor (or put them in a plastic bag and  bash with a rolling pin ), add to the butter and mix together

8. Press the biscuit mixture into two large ramekins or cups

9. Place a spoonful of the rhubarb mixture on top of the biscuits

10. Add the cream cheese, eggs and sugar to a mixing bowl and mix until smooth, ideally with an electric mixer.

11. Stir the remaining rhubarb into the cream cheese mixture and pour on top of the biscuits. You can fill the dishes almost to the top as the mixture doesn’t expand much.

12. Place the dishes onto a baking tray as it makes it easier to lift them in and out of the oven.

13. Place in the oven and bake until lightly browned and set, about 40 minutes.

14. Turn the oven off and leave the cheesecakes in there until cold.

15. Dust with icing sugar to serve.