Baked vanilla cheesecake with rhubarb and ginger compote recipe

Baked vanilla cheesecake with rhubarb and ginger compote has a real zing to it and is perfect for using up homegrown rhubarb when it's in season. This is a really fab autumn dessert and even better when you can use your own rhubarb. It's the perfect balance of tart and sweet which makes it a really nice end to a dinner party meal, or even as an afternoon treat. Baked cheesecake is a real indulgence that's worth the time you put into it - trust us, the results are worth it!

Ingredients

For the base:

• 50g low-fat spread
• 125g light digestives, crushed
• 100g rough oatcakes, crushed
• 1tbsp honey
• 2tsp ground ginger

For the filling:

• 250g ricotta
• 3 large free-range eggs
• 8tbsp granulated sweetener
• 2tsp vanilla essence
• 3tbsp cornflour
• 200g Greek yoghurt
• 400g extra light soft cheese

For the rhubarb and ginger compote:

• 2tsp cornflour
• 300g rhubarb, sliced
• 75g sugar
• 1tsp ground ginger

Method

1. 1. Heat the oven to 150C/gas 2. Put an oven-proof dish full of hot water onto the lowest shelf of the oven. Brush with oil and base line a 22cm spring-clip tin with baking parchment.
   2. Melt the spread and mix with the biscuits, then press into the base of the tin and chill.
   3. In a food processor whiz the ricotta and eggs until smooth, add sweetener, vanilla, cornflour, yoghurt and soft cheese and whiz again until smooth. Pour into the cake tin and put the tin on a baking sheet on the middle shelf of the oven for 50 mins, or until just set. Turn off the oven, open the door ajar and cool for 30mins. Remove and cool to room temperature before chilling for at least 3hours, or overnight. Serve with the rhubarb compote and the candied rhubarb.
   For the rhubarb and ginger compote:
   1. Mix the cornflour with 2 tbsp water and put in a large pan with the rhubarb and sugar.
   2. Heat gently for 10mins, until the fruit has softened with a juicy sauce.
   3. Set aside to cool, then whiz until smooth.