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Hugh Fearnley-Whittingstall's Rhubarb and Ginger Cheesecake


A great rustic recipe with lots of sweet and sour flavour.  Hugh uses rhubard and ginger, a classic combination to make a really tasty cheesecake with cream cheese for super quick and easy preparation.

Hugh uses a traditional biscuit base recipe for his cheesecake but uses ginger biscuits instead of digestives. For the cheesecale filling Hugh uses preserved ginger, syrup and rhubarb among other ingredients. He cuts his rhubarb into batons which makes laying them out on top of the cheesecake easy.

Tips for Hugh's Rhubarb and ginger cheesecake

  • Be sure to cook your rhubarb properly
  • Cool your cheesecake completely before trying to serve