Rhubarb cheesecake

    (209)
    1 hour 5 min

    An exquisite cheesecake recipe made with fresh rhubarb and finished with a soured cream topping. Perfect to make in the spring when rhubarb is first in season.


    187 people made this

    Ingredients
    Serves: 12 

    • For the base
    • 125g (4¼ oz) plain flour
    • 4 tablespoons caster sugar
    • 125g (4¼ oz) butter
    • For the filling
    • 375g (13 oz) chopped rhubarb
    • 100g (3¾ oz) caster sugar
    • 1 tablespoon plain flour
    • 500g (1¼ lb) cream cheese
    • 100g (3¾ oz) caster sugar
    • 2 eggs
    • For the topping
    • 225ml (8 fl oz) soured cream
    • 2 tablespoons caster sugar
    • 1 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 190 C / Gas mark 4. In a medium bowl, combine ingredients for the cheesecake base. Mix until crumbly and pat into the bottom of a 23cm (9 in) springform cake tin.
    2. In a medium bowl, toss together the chopped rhubarb, 100g sugar and 1 tablespoon flour. Pour onto base. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 180 C / Gas mark 4.
    3. In a large bowl, beat the cream cheese and 100g sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the cake tin.
    4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with soured cream topping while still hot.
    5. To make the soured cream topping: In a small bowl, combine topping ingredients. Mix well and spread on top of cake.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (209)

    Reviews in English (159)

    by
    95

    This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the recipe exactly. I set the cake pan on a double layer of foil and wrapped it around the outside, that kept all the butter and/or rhubarb juices in the foil, not all over the oven! Then I baked it for 45 minutes at 350*, shut the oven off and left the cheesecake in for another 15 minutes. The whole family loves it and we will definitely make it again and again! Thanks for the great recipe!!  -  28 May 2007  (Review from Allrecipes US | Canada)

    by
    52

    I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. This cheescake was the best of the 3 I made AND I brought all three creations to work and again this cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem....when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubard leaked out of my sprinform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well...the final result was sooooo fantastic, this little mess was well worth it and I'd do it again!!! Thanks!!!  -  06 Jun 2002  (Review from Allrecipes US | Canada)

    by
    31

    Definately a 5-star recipe! The crust was perfect, neither too crisp nor too soggy, rhubarbs were soft and tasty, cream cheese was rich and creamy and the sour cream-topping added a final touch.  -  16 Apr 2008  (Review from Allrecipes US | Canada)

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