Heat oven to 200C/180C fan/gas 6.
Line the base and sides of a 23-24cm
springform cake tin with baking
parchment. To make the base, rub together
the flour, sugar and spices in a large mixing
bowl, making sure there are no lumps of
sugar. Heat the butter, golden syrup and
treacle in a small saucepan until just
boiling, then pour into the dry ingredients,
mixing to a smooth dough. Press evenly
into your cake tin, then bake for 10-12 mins
until golden. Leave to cool.
To make the poached rhubarb, put
the sugar, orange juice, ginger and
syrup in a large pan and cook until just
dissolved. Add the rhubarb, cover with
a lid and poach on the lowest possible
heat for 5-7 mins until just tender.
Using a slotted spoon, remove the
rhubarb and stem ginger to a plate, being
careful not to damage the shape. Increase
the heat and reduce the liquid for a few
mins until just syrupy. If you like, add
a splash of grenadine to make a bright
pink syrup. Using a fork, crush half the
poached rhubarb with enough syrup to
give a thick compote. Stir in the whole
pieces and set aside to cool completely.
Reserve the remaining syrup to serve.
In a large mixing bowl, mix the cream
cheese, soured cream, sugar and
cornflour. Whisk in the eggs, yolks,
orange zest and vanilla until evenly
combined, then pour into the tin. Dot
spoonfuls of the cold rhubarb compote
over the filling with a little extra syrup and
ripple through with the back of a spoon.
Bake for 10 mins. Reduce oven to 120C/
100C fan/gas ½ and bake for 50-55 mins
more. Turn off the oven, keep the door
closed and leave the cheesecake for 1 hr.
Open the oven door a little, keep it ajar
with oven gloves and leave for a 1 hr more.
Remove and leave at room temperature
until completely cool, then chill overnight.
To serve, remove from the tin and
carefully remove the baking paper. Slice
and serve with the reserved syrup.