1 You will need either a 20cm square loose bottomed cake tin or a 20cm round springform tin. Preheat oven 170 degrees, or equivalent.

2 First make the rhubarb compote. Chop the rhubarb into dice size pieces and add to a medium saucepan with 100g of sugar and cook gently for five minutes, until the rhubarb is just starting to soften and break down. While it is still warm, transfer half the rhubarb compote to a small food processor (or use a handheld stick blender) and blitz to a smooth paste, allow to cool for five minutes. Once cooled but still warm, add 50g of butter and two egg yolks and blitz in the food processor. This mixture is the rhubarb curd (which will be swirled through the creamy filling before baking).

3 To the other half of the warm rhubarb remaining in the saucepan, add fresh raspberries and a squeeze of orange juice, and allow the raspberries to partially break down as you stir. Set this aside to chill in the refrigerator until serving.

4 Before you fill the tin, grease it well with butter and wrap around the outside base with foil, packing the foil very tightly while folding it from the bottom up the sides (this will ensure there are no leakages and the foil will reflect the direct heat during baking).

5 Break down the biscuits in a food processor to a fine crumb. Add melted butter and blitz to a wet sand consistency.

6 Press the wet biscuit crumbs tightly into the well greased cake tin and smooth the surface so there is no loose crumb. Place in the fridge for 10 minutes to harden the base.

7 Meanwhile, using an electric mixer, slowly whisk the ricotta and mascarpone together until smooth, then add the cream, sugar, chopped ginger, syrup and orange zest and blend until smooth. Gradually add the eggs one at a time until fully incorporated.

8 Pour the cheesecake filling into the chilled biscuit base and gently swirl the rhubarb curd through the filling with a palette knife.

9 Carefully transfer the cheesecake to a bain marie (deep baking tray half filled with water) and bake in the preheated oven for about 40-50 minutes. Once it is browned on the top with a slight wobble in the centre, switch off the oven and allow the cheesecake to cool in the oven for an hour, then allow to cool completely at room temperature. Refrigerate until ready to serve, garnish with the chilled rhubarb and raspberry compote.

Variation:

When forced rhubarb is not in season, use any mixed red berries to make the compote.