For the rhubarb, preheat the oven to 150c/Gas 2.
Put the rhubarb in a wide oven dish, ideally in one layer. Sprinkle with the sugar, orange zest and juice, stir to mix.
Cover loosely with a layer of greaseproof or parchment paper and bake until tender and juicy but still holding its shape (about 25–35 minutes).
Leave to cool completely, then drain off the juice (it’s delicious, so save it to use in a drink or smoothie, or to pour over ice cream).
Lightly butter a 23cm springform cake tin, line the base with baking parchment and butter the parchment.
To make the base, bash the biscuits to a crumb or blitz in a food processor until fairly fine. A few coarse bits are absolutely fine though.
Transfer to a mixing bowl, pour over the melted butter and mix. Tip into the tin and press in firmly with the bottom of a glass or ramekin so you get an even layer.
Chill the base while you make the filling.
For the filling, beat the cream cheese, ginger, ginger syrup, sugar, cream, orange zest and juice together until well blended.
Using a whisk beat until the mixture thickens enough to hold its shape.
Spoon on to the biscuit base and spread into an even layer.
Chill for 4 hours or overnight, until firm.
Run a thin knife around the edge of the cheesecake and release the side of the tin.
Serve with the cold baked rhubarb on top or on the side.
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