Deconstructed Rhubarb White Chocolate Ginger Cheeesecake

By Grandmax4

Ingredients

• Ginger Crust
• 200 g of ginger biscuits
• 100 g of butter, melted
• White Chocolate Cheesecake
• 450 g of cream cheese
• 200 g of white chocolate
• 100 ml of cream
• 1 tablespoon of icing sugar
• Rhubarb Compote
• 1/4 cup granulated sugar
• Juice of 2-3 oranges
• 4 cups chopped rhubarb
• 3 strips orange rind, removed the white part

Preparation

Step 1

Crush the biscuits with rolling pin or in a food processor until you have fine breadcrumbs. Pour in the melted butter and mix well.

Slowly melt white chocolate over the double boiler. In a separate medium bowl, beat the cream cheese, cream, icing sugar and melted white chocolate until the mixture has a light texture. Chill in the refrigerator for 30 minutes.

In a medium pot over a medium-high heat, bring the orange juice and sugar to a boil. Add in the chopped rhubarb and the orange rind. Simmer the mixture until the rhubarb tender. Chill in the refrigerator for 30 minutes.