Seriously Creamy Brandied rhubarb and ginger cheesecake

A creamy layer with stem ginger bits, on a gingernut and hazelnut base, topped with a brandied rhubarb compote.

What makes it the ultimate summer Seriously From Waitrose dessert?

Having tried the recipe this week, it is a dessert for the moment. Sufficiently gingery and warming for the transition from summer towards autumn, but light and zingy enough thanks to the rhubarb for those sunny Saturday lunches.


  • for the base:
    125g waitrose gingernut biscuits,
    25g waitrose wholesome whole hazelnuts
    60g unsalted butter
    15g waitrose golden caster sugar
    15g waitrose dark muscovado sugar

    for the creamy layer:
    200g full fat soft cream cheese
    150ml of sour cream
    2 Waitrose Leckford eggs
    125g waitrose golden caster sugar
    3-4 pieces of stem ginger in syrup
    1 sheet of leaf gelatine
    a pinch of freshly grated nutmeg

    for the compote:
    250g rhubarb
    75g golden caster sugar
    1-2tbsp brandy
    1sheet of leaf gelatine


  1. Base: blitz gingernuts and hazelnuts in food processor, add sugar and melted butter. add mixture to 9 inch springform tin and press down. Cream filling: mix cheese, egg yolks, sour cream, then add chopped ginger bits, add rehydrated and melted gelatine. Make a meringue with egg whites and sugar, then fold into cheese mixture. Add to tin. Topping: add chopped rhubarb to pan with sugar. Once stewed and cooled, blend and add rehydrated and melted gelatine, and brandy. Combine and add to tin. Chill
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