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FRIDAY NIGHT DINNERS. Caramelised cheesecake w/ ginger & rhubarb compote

This classic Basque cheesecake has been adapted to suit our Middle Eastern menu. Don't worry when the top caramelises significantly, it's supposed to!

Makes 8 slices (We used a 20cm round tin)


500g cream cheese
200g caster sugar
4 medium eggs (or 3 extra large ones)
250ml double cream
1 teaspoon of plain flour


Preheat the oven to 210C and wet a large piece of greaseproof paper with water, then crush it into a ball with your hands to get rid of excess water. It needs to cover the whole cake tin. Place it in the tin, smoothing the edges as much as possible, ready to hold the filling.

Mix all the ingredients in a bowl with a electric hand whisk until combined and pour the mix into the cake tin.

Bake in the hot oven for around 40 min, then remove from the oven and let it cool completely before taking it out of the cake tin.

Keep in the fridge.

Ginger & cardamom poached rhubarb (for 2)

100g caster sugar, plus 1 tbsp extra
2cm piece root ginger, peeled and thinly sliced or half a tsp of ground ginger
225g rhubarb, cut into bite-sized pieces
1 cardamom pod, crushed

Put the caster sugar, ginger and 200ml of water in a large saucepan and cook over a medium heat, stirring occasionally, for 2-3 minutes until the sugar has dissolved. Once sugar is dissolved bring to a boil and reduced until it start to thicken a bit.

Add the crushed cardamom pod and the pieces of rhubarb and cook for 5 min till rhubarb is cooked through but not too mushy. (this might take longer depending on the size of your rhubarb). If the syrup is getting too thick add a splash of water. Allow to cool and keep in a jar until ready to serve with your cheesecake.


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