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  • By Scotty
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    Seriously Fruity Rhubarb, Orange and Ginger Cheesecake

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    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 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.

    Ingredients

    • 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

    Method

    1. 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

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