Seriously Fruity MrsMullinger's Rhubarb, Orange & Ginger Cheese cake

A light and deliciously creamy combination of tangy fruits with the warm taste of ginger. An excellent finish to a meal. This cheese cake freezes well, and takes approximately 4 hours to defrost.

What makes it the ultimate summer Seriously From Waitrose dessert?

Fresh and light, and ideal for summer, using fresh summer fruit.


  • 150g Ginger Nuts
    50g Butter
    1 tblspoon caster sugar

    1 lb. Rhubarb
    2 Tblspoons orange juice
    Grated rind of 1 orange
    300ml tub half fat Extra thick cream
    400g Soft cheese
    1 Sachet Geletine powder
    1 Tablespoon Caster sugar


  1. Heat oven to 170 deg. and lightly grease 8" loose bottom cake tin. Cook rhubarb with one tblspoon of white caster sugar and 2 tblspoons of orange juice until the rhubard has turned to pulp. Drain off liquid and keep. Crush ginger biscuits, mix with melted butter and tblspoon of sugar . Press into cake tin base, bake for 8 minutes. Leave to cool. Melt geletine with the rhubarb juice. Mix cream, cream cheese, rind and sugar with cooled geletine, sugar and rhubarb. Pour onto base.Leave to set.