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Rhubarb Cheesecake: A Perfectly Tart Dessert Delight

Rhubarb Cheesecake

A creamy baked cheesecake with a buttery biscuit crust and a beautifully tart rhubarb swirl. This spring-inspired dessert makes 10–12 servings and is ideal for preparing a day ahead.
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Prep Time 30 minutes
Cook Time 1 hour 13 minutes
Total Time 6 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Rhubarb Topping or Swirl
  • 500 g Trimmed rhubarb, cut into 1–2 cm pieces
  • 100 g Granulated or caster sugar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch or cornflour
  • 1 teaspoon Vanilla extract
Crust
  • 200 g Digestive biscuits or graham crackers, finely crushed
  • 100 g Unsalted butter, melted
  • 1 tablespoon Granulated sugar, optional
  • 1 pinch Salt
Cheesecake Filling
  • 680 g Full-fat cream cheese, softened
  • 150 g Granulated sugar
  • 3 Large eggs, room temperature
  • 1 Large egg yolk
  • 180 g Sour cream
  • 2 teaspoons Vanilla extract
  • 1 tablespoon Plain or all-purpose flour, or cornstarch
  • 1 lemon Finely grated zest of lemon

Method
 

Step-by-Step
  1. Heat the oven to 175°C conventional, 160°C fan, or 350°F. Line the base of a 23 cm / 9-inch springform pan with baking parchment.
  2. Combine the rhubarb, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8–12 minutes, stirring occasionally, until the rhubarb softens and the juices thicken; stir in the vanilla and cool completely.
  3. Mix the biscuit crumbs, melted butter, optional sugar, and salt. Press the mixture firmly into the prepared pan and bake for about 10 minutes, then cool slightly.
  4. Beat the softened cream cheese and sugar on low to medium speed until smooth. Add the eggs and yolk one at a time, mixing just until incorporated, then blend in the sour cream, vanilla, flour or cornstarch, and lemon zest.
  5. Pour about half of the filling over the crust. Spoon in some cooled rhubarb, add the remaining filling, and dot the surface with the rest of the rhubarb; swirl gently with a skewer or knife.
  6. Bake for 55–70 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, leave the cheesecake inside with the door slightly ajar for 30–60 minutes, then cool to room temperature.
  7. Refrigerate the cheesecake for at least 4 hours, although overnight is best. Remove the pan, warm and wipe a thin knife between cuts, and serve chilled.

Notes

Use full-fat, room-temperature cream cheese and mix gently to avoid lumps and excess air. Cool the rhubarb mixture completely before swirling it into the filling. Store covered in the refrigerator and serve within several days for the freshest texture.