Put 225g (8oz) of the rhubarb chunks in a pan with the caster sugar, 3tbsp ginger syrup and 2tbsp cold water. Simmer for 5-10min until tender. Whiz until smooth in a food processor and set aside to cool.
Step 2
Finely chop the stem ginger and combine with the ginger nuts and butter. Press into the bottom of an 18cm (7in) round springform cake tin. Chill until firm.
Step 3
Preheat oven to 150ºC (130ºC fan) mark 2. Whisk together the cream cheese, eggs, vanilla extract and 3tbsp icing sugar. Fold in two-thirds of the rhubarb purée. Pour into the cake tin. Stir the remainder of the purée through the filling, making swirls and ripples. Bake for 1½hr until just set. Leave in the oven with the door ajar until cool. Chill, preferably overnight.
Step 4
Put remaining rhubarb in a pan with 150ml (5fl oz) cold water, remaining icing sugar and 2tbsp ginger syrup. Gently poach for 5-10min until just tender. Remove rhubarb and strain the liquid into a bowl. Return to the rinsed-out pan. Mix 1tbsp of the liquid with the arrowroot until smooth, then add to the rest. Bring to the boil; remove from the heat as soon as it is slightly thickened. Leave to cool.
Step 5
To serve, remove the cheesecake from its tin and top with the poached rhubarb. Slice and drizzle with sauce.
Make the recipe to the end of step 4. Keep the cheesecake in the tin, cover with clingfilm and chill. Put the poached rhubarb in an airtight container and chill. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
