• 500g cold cream cheese
  • 500ml cream
  • 200g sugar
  • 4 eggs
  • 2 tsp vanilla
  • 30g flour
  • 1 bunch rhubarb
  • 2 tbsp marmalade
  • 250ml cream, softly whipped
  • 1/2 tsp orange blossom water


  1. Mix cream cheese, cream, sugar, egg and vanilla till smooth. Sift in the flour and mix till combined. pour into a lined 22cm springform tin.
  2. Bake at 230C till burnt on top and still had a slight wobble when you move it, usually about 40- 45 mins.
  3. Leave to cool then place in the fridge overnight.
  4. The cheesecake puffs up in the oven then deflates loads as it cools so don't worry! It's supposed to happen.
  5. While the cheesecake bakes chop the rhubarb and place in a pot with the marmalade, cover and simmer till soft.
  6. Fold the orange blossom water through the softly whipped cream.
  7. Serve each slice of cheesecake with a dollop of cream and some of the rhubarb