Gordon’s fast food: Rhubarb & ginger cheesecake pots
Whip up delicious meals the whole family will adore in just 30 minutes with these recipes from Gordon Ramsay’s new cookbook
These rhubarb and ginger cheesecake pots (pictured) are a delicious treat that will impress dinner guests
Here is another way to make a quick cheesecake. It has a no-bake ginger biscuit base and is made in individual glasses, so the cream cheese layer doesn’t need to set before serving. You can eat it as soon as you make it or keep it in the fridge until needed.
- 300g (10½oz) rhubarb, trimmed and cut into 2cm pieces
- 30g (1oz) stem ginger, finely chopped, plus 2tbsp stem ginger syrup from the jar
- 30ml (1fl oz) grenadine liqueur
- 2tbsp caster sugar
- 120g (4½oz) gingernut biscuits
For the cheesecake mixture
- 200g (7oz) double cream
- 200g (7oz) cream cheese
- 150g (5½oz) Greek yoghurt
- Zest of ½ a lemon
- 1tbsp vanilla extract
- 5tbsp caster sugar
- 2tbsp orange liqueur
Put the rhubarb, stem ginger and syrup, grenadine and sugar into a non-stick pan. Place over a medium heat and cook for 4-5 minutes, stirring occasionally, until the rhubarb begins to soften.
Pour into a shallow tray and place in the fridge to cool. To make the cheesecake mixture, pour the cream into a bowl and whisk until soft peaks form. Place the remaining cheesecake ingredients in another bowl and whisk until combined.
Fold the cream in. Put the biscuits in a food processor and pulse into fine crumbs, or place them in a plastic bag and crush with a rolling pin. Divide the crumbs between 4 serving glasses, then spoon the cheesecake filling in.
Remove the rhubarb topping from the fridge and spoon it into the glasses. Serve immediately, or keep in the fridge until needed.
Quick & Delicious: 100 Recipes In 30 Minutes Or Less by Gordon Ramsay is published by Hodder, £25. © Gordon Ramsay. To order a copy for £20 call 01603 648155 or go to mailshop.co.uk. Free delivery on all orders. Offer valid until 02/11/2019.