3/4 stick (6 Tbsp) 75 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
175 g digestive biscuits, finely crushed
grated rind of 1 orange
good pinch of ground ginger
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
175 g digestive biscuits, finely crushed
grated rind of 1 orange
good pinch of ground ginger
for the filling
225 g rhubarb, chopped
juice of 1 orange
3/4 cup (175 g) 6 oz sugar
225 g curd or sieved cottage cheese
3 eggs, separated
2 level tbsp plain flour (All purpose)
juice of 1 orange
3/4 cup (175 g) 6 oz sugar
225 g curd or sieved cottage cheese
3 eggs, separated
2 level tbsp plain flour (All purpose)
for the topping
3/4 cup (75 g) plain flour (All purpose)
3 Tbsp (40 g) butter
1/4 cup (50 g) 2 oz Demerara (raw) sugar
2/3 cup (150 ml) 1/4 pt double or whipping cream, stiffly whipped
crystallized orange segments
3 Tbsp (40 g) butter
1/4 cup (50 g) 2 oz Demerara (raw) sugar
2/3 cup (150 ml) 1/4 pt double or whipping cream, stiffly whipped
crystallized orange segments
method
Oven: 160°C, 325°F, Gas Mark 3
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat.
2. Stir in the biscuit crumbs, orange rind and ground ginger.
3. Press the mixture evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin. Chill while you make the filling.
4. Put the rhubarb into a saucepan with the orange juice and 50 g (2 oz) of the caster sugar and cook gently until tender. Allow to cool.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g (2 oz) of the remaining caster sugar, the flour and cooked rhubarb.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and smooth the surface.
9. For the topping, sift the flour into a bowl and rub in the butter until the texture of coarse breadcrumbs.
10. Stir in the demerara sugar. Sprinkle evenly over the top of the cheesecake and bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
11. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
12. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
13. Pipe whipped cream on top and decoate with a few crystallized orange segments.
14. Chill for 2-3 hours before serving.
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat.
2. Stir in the biscuit crumbs, orange rind and ground ginger.
3. Press the mixture evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin. Chill while you make the filling.
4. Put the rhubarb into a saucepan with the orange juice and 50 g (2 oz) of the caster sugar and cook gently until tender. Allow to cool.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g (2 oz) of the remaining caster sugar, the flour and cooked rhubarb.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and smooth the surface.
9. For the topping, sift the flour into a bowl and rub in the butter until the texture of coarse breadcrumbs.
10. Stir in the demerara sugar. Sprinkle evenly over the top of the cheesecake and bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
11. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
12. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
13. Pipe whipped cream on top and decoate with a few crystallized orange segments.
14. Chill for 2-3 hours before serving.
serving amount
serves 8
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