Upside-down rhubarb mini cheesecakes

Flipping things up for a delicious taste treat!

I don’t know about you, but one of my favourite parts of eating cheesecake is the crust.  Crunchy, sweet and packed with flavour … why, it just makes sense to put it on top instead of hiding it at the bottom! These single serving mini cheesecakes are speedy to prepare and even easier to serve – no more worrying about whether that delicious crust will hold together from pan to plate. Best of all, they take just twenty minutes from start to finish and can be baked up a day or two before serving. Note that you can swap in any fruit for the rhubarb or even use jam instead. Use your favourite homemade ginger (or oatmeal) cookie recipe or make it even easier with tasty store-bought ones; gluten-free cookies work well too!

Ingredients

• 1 1/4 cups (280 mL) fresh or frozen chopped rhubarb
• 3 tablespoons (45 mL) white sugar
• 2 teaspoons (10 mL) finely grated fresh gingerroot
• 1/2 teaspoon (2.5 mL) cornstarch dissolved in 2 teaspoons (10 mL) water
• 4 oz (1/2 cup or 125 mL) block cream cheese
• 1 egg
• 3 tablespoons (45 mL) white sugar
• 4 ginger cookies, crumbled

Method

• Preheat oven to 350F.
• Combine rhubarb, sugar and ginger in a small saucepan. Cook mixture over medium heat, stirring often, until rhubarb has softened (about 3 minutes).
• Combine cornstarch and water and add to rhubarb mixture, stirring constantly. Let cook over low heat 2 minutes until thickened and glossy looking.
• Divide the rhubarb mixture among four 4 ounce (1/2 cup or 125 mL)) ramekins placed on a baking sheet.
• Combine cream cheese, egg and sugar in a small bowl. Whip together with a whisk or electric mixer until fairly smooth (about 90 seconds).
• Pour the cream cheese mixture over the rhubarb, dividing evenly.
• Bake for 15 minutes.
• When cooled, top with cookie crumbs.
• Store at room temperature for up to 4 hours or refrigerate for up to 48 hours before serving.

Makes 4 mini cheesecakes; recipe can easily be doubled.