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Rhubarb ripple & gingerbread cheesecake


Rhubarb ripple & gingerbread cheesecake Recipe

Ingredients:
  • 800g full-fat cream cheese
  • 300g tub soured cream
  • 175g golden caster sugar
  • 3 tbsp cornflour
  • 3 large eggs , plus 2 yolks
  • zest 1 orange
  • 1 tbsp vanilla extract
  • 200g plain flour
  • 100g soft brown sugar
  • 1 tsp ground ginger
  • pinch of cinnamon
  • 100g butter
  • 5 tbsp golden syrup
  • 3 tbsp black treacle
  • 140g soft brown sugar
  • juice 1 orange
  • 50g stem ginger from a jar, sliced, plus 50ml of the syrup
  • 400g forced rhubarb , cut into 3cm pieces
  • 1-2 tsp grenadine (optional)
Directions:
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