Rhubarb Ginger Cheesecake

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

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Serves 8-12 depending on your portion size

175g (6oz) g/f ginger biscuits - crushed
50g (2oz) margarine - melted
500g (18 oz) chopped rhubarb into 2cm (1 inch)
5 pieces chopped stem ginger
50g (2oz) sugar
250g (9oz) either quark or cream cheese - depending on the fat content you want
250ml (9 fl oz) 2 small tubs natural yogurt
2 eggs - large
3 tablespoons honey
25g (1oz) corn starch or potato flour

Crush the biscuits and melt the margarine. Mix the these together and press into the bottom of a well greased /lined 20cm (8inch) loose bottomed cake tin

In a non copper pan cook the rhubarb with the stem ginger and sugar until just tender or if you wish cook for 3 minutes in the microwave - cool and then place over biscuit mix.

Separate eggs whisk the whites until they reach the soft peak stage and reserve. In another bowl beat the remaining ingredients together until they are light and fluffy. Using a metal spoon fold in the egg whites. Pour this mix over rhubarb, bake in a preheated oven for 50 minutes at 175ºC, 350ºF, Gas Mark 4. Allow to cool and set before serving.

You can garnish this with a few bits of stem ginger if you wish or crush another ginger biscuit over the top. Its really nice if you serve some stewed rhubarb on the side as a desert.

Gluten Free Rhubarb & Ginger Cheesecake