Rhubarb & Gingernut Cheesecake Recipe

Preheat the oven to 180°C (350°F).

In a bowl, combine the crushed gingernut biscuits and melted butter. Press the mixture into the base of a lined springform tin and refrigerate for 15 minutes.

Meanwhile, in a separate bowl, beat the cream cheese and powdered sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Pour the cream cheese mixture over the chilled biscuit base and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until set.

In a saucepan, combine the chopped rhubarb and granulated sugar. Cook over medium heat until the rhubarb has softened and the sugar has dissolved, about 10 minutes. Allow to cool slightly.

Once the cheesecake has cooled, spread the rhubarb mixture over the top. Refrigerate for at least 4 hours or overnight before serving.