Rhubarb Cheesecake

    Rhubarb Cheesecake


    173 people made this

    About this recipe: 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.

    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

    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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