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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