Rhubarb Ripple Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    570
based on 2 ratings

This easy cheesecake is a great way to serve rhubarb. This cheesecake has a gingerbread flavoured base. For the best results make in rhubarb season – you can get forced rhubarb from January, but prime rhubarb season is from April to June. (Please remember not to over whisk the cream, keep an eye on it).

recipe updated Mar 12, 2023

Ingredients

  • Butter icon
    Butter
    50 g
  • Biscuits icon
    Biscuits
    12
  • Rhubarb icon
    Rhubarb
    200 g
  • Golden syrup icon
    Golden syrup
    10 g
  • Ground ginger icon
    Ground ginger
    1 teaspoon
  • Mixed spice icon
    Mixed spice
    1 teaspoon
  • Whipping cream icon
    Whipping cream
    400 g
  • Cream cheese icon
    Cream cheese
    220 g
  • Caster sugar icon
    Caster sugar
    50 g
  • Vanilla sugar icon
    Vanilla sugar
    2 teaspoons
  • Brown sugar icon
    Brown sugar
    100 g
  • Orange juice icon
    Orange juice
    30 g
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Grenadine icon
    Grenadine
    2 tablespoons

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Round pan - 20cm (8")

Step preview

  1. Grease a clean round pan
  2. Fit max blade to kCook bowl
  3. Add butter, biscuits, golden syrup, ground ginger and mixed spice to the kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl with filler cap fitted
  6. Blend with filler cap fitted - 30 sec, speed 12
  7. Transfer content of kCook bowl to round pan
  8. Press until firm
  9. Chill in fridge
  10. Clean kCook bowl
  11. Fit whisk tool to kCook bowl
  12. Add whipping cream to the kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Attach lid to kCook bowl with filler cap fitted
  15. Whisk with filler cap fitted - 2 min, speed 7
  16. Then add cream cheese, caster sugar and vanilla sugar to the kCook bowl
  17. Whisk with filler cap fitted - 2 min, speed 9
  18. Spoon content of kCook bowl into round pan
  19. Spread until level
  20. Clean kCook bowl
  21. Fit max blade to kCook bowl
  22. Add rhubarb, brown sugar, orange juice, vanilla extract and grenadine to the kCook bowl
  23. Fit kCook bowl to kCook Multi
  24. Attach lid to kCook bowl with filler cap fitted
  25. Cook with filler cap fitted - 5 min, 98°C, speed 3
  26. Blend with filler cap fitted - 1 min, speed 12
  27. Swirl purée into round pan
  28. Chill in fridge - approx 2 hr
  29. Serve
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