Seriously Fruity Rhubarb, Orange and Ginger Cheesecake
An unusually flavourful cheesecake with the delicious combination of rhubarb, orange and stem ginger to remind you of springtime all year round.
What makes it the ultimate summer Seriously From Waitrose dessert?
Lovely flavour combined with the unctuous nature of a baked cheesecake.
1 lb rhubarb; 4 oz caster sugar; 3 oz gingernut biscuits; 1½ oz butter, melted; 2 eggs, separated; 1 knob stem ginger, finely chopped; 200 gm full fat cream cheese; 6 tabls. double cream; grated zest of 1 orange
Base line 6" cake tin with baking parchment. Set oven to 180ºC, Gas 4. Crush biscuits into crumbs, add melted butter, press onto base of cake tin. Chill.
Slice rhubarb, bake in single layer with 2 oz of the sugar. Bake 30 mins. Whisk egg yolks, rest of sugar.
Blend cream cheese with double cream, fold into yolk mixture. Stir ginger, orange zest into rhubarb, gently fold this into cream cheese mixture. Whisk egg whites and fold in. Spoon onto biscuit base bake 40 mins or until spongy