Tuesday, June 19, 2012

Rhubarb Cheesecake

I have wanting to do a Rhubarb Cheesecake for years.  And when I found this recipe I decided to make one.  Oh my, just amazing dessert. The cheesecake is smooth, tangy and delicious.  The sour cream topping gives it a little more of tangy kick as well.  The topping is optional.  If you are serving the cake the same day I recommend not making the topping since it needs a little time to set.  If you are serving the cake the following day then making the topping since you have some time for it to set.

You will not be disappointed with this cake if you are a rhubarb fan, just delicious.

Print Recipe

Rhubarb Cheesecake

Yield: Serves 8

Prep Time: 30 minutes

Cook Time: 45 minutes



9 oz (250g) graham cracker

7 tbsp (100g) salted butter, melted


3 cups chopped rhubarb (frozen is fine)

1/2 cup white sugar

2 tbsp all-purpose flour

2 (8 ounce) packages cream cheese

1/2 cup white sugar

2 eggs

Topping (Optional):

1 cup sour cream

2 tsp white sugar

1 tsp vanilla extract


Preheat oven to 375 degrees F (190 degrees C).

In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin and press firmly to create an even layer. Chill in the fridge while preparing the rest of the cheesecake.

In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 2 tablespoons flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside.

Reduce oven temperature to 350 degrees F (175 degrees C).

In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.

Bake in the preheated oven for 30 minutes, or until filling is set.

For the optional sour cream topping. In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of hot cake.

Let cool. The cake is better the next day once fully cooled.

Adapted from: Nigella

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16 Responses to “Rhubarb Cheesecake”

  1. 1

    Heather (Heather's Dish) — June 19, 2012 @ 10:05 am

    i can honestly say i’ve never tried rhubarb other than in strawberry-rhubarb jam, but i’ll try any cheesecake at least once! sounds delicious!

  2. 2

    Anna @ the shady pine — June 19, 2012 @ 1:02 pm

    I am a huge rhubarb fan so I like the sound of the cheesecake. Yum!!

  3. 3

    Hyosun Ro — June 19, 2012 @ 4:43 pm

    I like rhubarb and love cheesecake, but never had them together. Sounds and looks delicious!

  4. 4

    Katarina — June 19, 2012 @ 5:22 pm

    I love rhubarb and cheesecake 🙂 This would be a perfect treat!

  5. 5

    Kitchen Karma — June 19, 2012 @ 11:02 pm

    I am not a rhubarb fan, but this does look delicious…I love the topping…:-) Your photos are great!

  6. 6

    sonia — June 20, 2012 @ 4:26 am

    Hi There, Wow…this recipe is looking Wonderful and I’m loving it so much. Today I was out of ideas and was wandering what to make. Got the answer now…! I can’t wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

  7. 7

    lorraine — June 20, 2012 @ 6:31 am

    Your directions are contradictive. Ingredients say 1 tablespoon of flour and the directions say 2 tablespoons of flour !

    • Delishhh replied: — June 20th, 2012 @ 7:34 am

      Lorraine – Thank you for noticing that. I fixed it now. I used 2 tbsp of flour. It’s even wrong on the original recipe i got from Nigella’s site as well. Again thanks for the comment.

  8. 8

    kankana — June 20, 2012 @ 11:18 am

    Can you believe I never had rhubarb till date! Cheesecake is my biggest weakness and this looks so perfect.

  9. 9

    Shut Up & Cook — June 20, 2012 @ 4:19 pm

    This makes me want to skip work tomorrow and make these. All. Freaking. Day. Long.

  10. 10

    carolinaheartstrings — June 21, 2012 @ 4:23 pm

    This looks so wonderful. I love rhubarb. One of my favorite childhood memories was my mom’s huge rhubarb patch! Come and visit us on Friday. We are having a flip flop giveaway.

  11. 11

    Sylvie @ Gourmande in the Kitchen — June 21, 2012 @ 5:48 pm

    Excellent! I’m a huge rhubarb fan and the creamy texture of cheesecake must be heavenly with the slightly tart rhubarb.

  12. 12

    carolinaheartstrings — July 4, 2012 @ 9:06 am

    I love rhubarb! This will be my new summer favorite dessert. Great picture. Stop by and visit us.

  13. 13

    Edith Golembiewski — July 9, 2012 @ 1:12 am

    Cheese cakes tastes oh so delectable, I can chew them all they long. My mom used to bake lots of cheesecakes when i was a little one and this was favorite since then. `:”,`

  14. 14

    Cathey Stepchinski — October 11, 2012 @ 6:37 am

    I really love to munch cheesecakes because they are oh so tasty. i really like to eat like 2 or 4 per day. “”`.

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  15. 15

    Rachal Cranshaw — December 2, 2012 @ 7:54 pm

    munching cheesecakes is my hobby, i really love eating it…

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