Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

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

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars