Rhubarb cheesecake with cinnamon and ginger

This cheesecake is not overly sweet, with delicate notes of ginger and cinnamon. It is dense, rich and substantial, much like a traditional Polish baked cheesecake, while remaining pleasantly moist. The pieces of rhubarb running through the filling add a refreshing tartness that balances the creamy cheese mixture beautifully. For the best presentation, choose the red parts of the rhubarb stalks—they will look stunning on a spring dessert table.

Ingredients for the cinnamon shortcrust base:

• 1 cup plain flour
• 90 g cold butter, diced
• 1 egg yolk, from a large egg
• 4 tablespoons icing sugar
• a pinch of salt
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• 2 tablespoons cold water

Sift together the flour, cinnamon and baking powder. Add the butter and rub it in, or cut it in quickly with a knife, until the mixture resembles coarse breadcrumbs. Add the egg yolk, icing sugar, salt and water, then quickly bring the dough together (you can also make it in a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the refrigerator for at least 60 minutes.

Line the base of a 23 cm springform tin with baking parchment.

Remove the chilled pastry from the refrigerator, roll it out and use it to line the base of the tin. Prick the pastry all over with a fork and bake at 180°C for 15 minutes, or until lightly golden. Remove from the oven and leave to cool slightly.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese (twaróg), finely ground three times
• 250 g mascarpone
• 60 ml double cream
• 3 large eggs
• 1 cup caster sugar
• 2 tablespoons plain flour
• 2 teaspoons vanilla extract

All ingredients should be at room temperature.

Place the curd cheese, mascarpone, double cream and sugar into the bowl of a stand mixer and beat until smooth. Add the eggs one at a time, mixing well after each addition. Add the remaining ingredients and mix until combined. Do not overmix the cheesecake batter, as incorporating too much air will cause the cheesecake to rise excessively during baking and then collapse as it cools. Ideally, the finished cheesecake should have a perfectly level surface.

Set aside while preparing the rhubarb.

Ingredients for the rhubarb topping:

• 500 g rhubarb, cut into small pieces (do not peel the stalks)
• 2 tablespoons sugar
• 1½ tablespoons potato starch (or cornflour)
• 1–2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

In a bowl, combine the rhubarb with the sugar, starch and spices. Pour the cheesecake filling over the baked pastry base (the base may still be slightly warm). Scatter the rhubarb mixture evenly over the top, gently pressing some of the rhubarb pieces into the cheesecake batter.

Bake at 150°C for approximately 60–75 minutes, or longer if needed. The cheesecake is ready when the surface is set and lightly springy to the touch. Leave to cool in the oven with the door slightly ajar, then refrigerate for approximately 12 hours before serving.

Enjoy!