• 6servings
  • 638calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 200g ginger biscuits

  2. 100g unsalted butter

  3. 400g full-fat soft cheese

  4. 50g icing sugar

  5. juice 1/2 lemon

  6. 1 tsp ground ginger

  7. 100g Greek yogurt

  8. 50g crystallised ginger , chopped

  9. roasted rhubarb or other seasonal fruit, for the topping

Instructions Jump to Ingredients ↑

  1. Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.

  2. Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.

  3. ORANGE-ROASTED RHUBARB Trim 400g rhubarb into 2.5cm pieces. Place in a roasting dish. Sprinkle with zest and juice 1 orange and 3 tbsp caster sugar. Cook for 10-15 mins in a 220C/fan 200C/ gas 7 oven until just soft. Leave to cool.


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