Into a food processor add in your
Ginger Cookies (1 cup)
and process until they resemble fine breadcrumbs. Add in
Butter (1 Tbsp)
and process again which will bring the mixture like a wet sand consistency. Place in the bottom of glass pots and press down firmly and leave aside.
Into the mixing bowl, add in
Cream Cheese (1 2/3 cups)
Sour Cream (3/4 cup)
. Add in
Caster Sugar (1/2 cup)
Vanilla Bean Paste (1/2 tsp)
. Add in the yolk of the
and zest of the
into the mix as well. Mix on high for several minutes until smooth and combined.
Place the filling into the glass pots onto the cookie base, then wrap tightly in foil. Place the wrapped pots into the slow cooker, pour a small amount of water in the base, cover and then place on high for 1 1/2 hours.
Preheat your oven to 350 degrees F (175 degrees C).
While the cheesecakes are cooking, make the topping. Drizzle the
Rhubarb (1/2 bunch)
with juice from the
. Scatter over some
Caster Sugar (1/4 cup)
and then place it into a preheated oven for 20 minutes. Leave to cool and get thick and jammy.
By the time the cheesecakes are ready, just take off the foil and spoon over the sticky rhubarb on the top and place over some orange rind along with the rhubarb cooking juices.