Brûléed ginger and rhubarb cheesecake Recipe

Brûléed. All those accents are making me dizzy, but isn’t that just one of the prettiest words ever?! Especially if you say it in a proper French accent, and even more especially when you think about what it actually means: crispy, almost-burned sugar, like you’d find on the top of a crème brûlée, that makes a pleasant crack as you tap it with a spoon. It’s one of the most satisfying food experiences there is (about on a par with seeing strings of cheese as you pull away a slice of pizza…).

So why not put a brûlée topping on a cheesecake? A ginger and rhubarb cheesecake, to be precise. I’m generally not the hugest fan of ginger, but it turns out ginger, rhubarb and cinnamon are the best combination in the world – I’m a total…