Karina Sharma
Ginger biscuits, butter, cream cheese, cream, sugar, vanilla, eggs, rhubarb, honey, vanilla bean.
Crush the ginger biscuits, mix with melted butter, and press into a cake tin. Chill in the fridge while preparing the filling.
Whisk together cream cheese, sugar, and vanilla until smooth. Fold in whipped cream for a light and fluffy texture.
Cook rhubarb, sugar, and ginger in a saucepan until soft. Let it cool before spreading over the cheesecake.
Spread the creamy filling over the chilled base and top with rhubarb. Let it set in the fridge for at least 4 hours.
Slice, serve, and enjoy the tangy-sweet goodness.