Rhubarb & Ginger Gin Cheesecake

Method

1. Peel the thick fibrous skin from your rhubarb (you won’t need to peel if using forced rhubarb) and slice into thin pieces.  
2. Place in a shallow bowl and cover fully with Edinburgh Gin Rhubarb and Ginger Liquer.  Leave to soak for at least 3 hours or longer depending on preferred strength.
3. Line your 9inch cake tin with a disc of greaseproof paper on the bottom and strips round the sides until everything is covered.
4. Bash up your gingernuts into a rough or fine crumb depending on preference, either in a food processor or wrap in a tea towl and attack with a rolling pin.
5. Melt the butter and add to the biscuit mixing with your hands until fully combined.  
6. The mix is at the correct consistency when you can take and handful and press it together and it only slightly crumbles when you touch it.  Too crumbly it won’t cut well so add a bit more butter to wet it and if it's too wet it will set too hard, so bash up and add more gingernuts.
7. Put your biscuit mix into your prepared tin and using your hands or the back of a spoon press down until as flat and even as you can make it.  
8. Place tin in fridge to chill for minimum 30 minutes.
9. In a large bowl beat together your cream cheese and icing sugar until smooth.
10. In another bowl whisk your cream until it is happily holding a peak when you take the whisk out.
11. Add your cream to your cheese mix gently combining until smooth.  
12. Roughly chop your stem ginger and stir into mix.
13. Finally drain off your gin soaked rhubarb (reserving the liquor) and stir into mix. Stir the rhubarb along with around 3/4 of the reserved liquor into the mix.
14. Spoon mix into lined cake tin and using the back of a spoon smooth down the top.
15. Refrigerate for a minimum of 6 hours, overnight preferably.
16. Carefully demould after it has been refridgerated, drizzle with the rest of the reserved rhubarb liqour and serve.