Let’s Talk Rhubarb Cheesecake (with a story, obviously)
Okay, so let me set the scene: it’s late spring, the kind where the sun’s got that golden hour look and you’re debating whether it’s warm enough for shorts (it rarely is, but I try). That’s when my neighbor drops off a massive bunch of rhubarb, and suddenly it’s rhubarb everything at my place. This cheesecake recipe? I actually made it the first time because I had more rhubarb than sense. But now, if I show up at a family dinner without it, my sister gives me that look. You know the one. Anyway, this is the recipe that stuck—and not just because the crust-to-filling ratio is spot on (though it totally is). Oh, and once, I managed to drop half the filling on the floor. My dog was thrilled. I was less so.
Why You’ll Love This (Or, Why I Keep Making It)
I pull out this cheesecake when the rhubarb’s taking over the fridge or when I want something that’s not just another strawberry dessert (no offense, strawberries, but rhubarb is the real MVP here). My family devours it (I have to hide a slice for myself before anyone else gets wind of it). And it’s got that perfect balance of creamy, tangy, and just sweet enough to keep you coming back for more. Oh, and let’s be honest: the pink swirl on top looks pretty posh, even if you, like me, are usually covered in flour by the time it’s done. Also, if you’re a bit wary about rhubarb—don’t be. After baking, it’s like a tangy cousin to berries. Much friendlier than you’d think.
What You’ll Need (and a Few Swaps I’ve Tried)
- For the crust:
- 200g (about 2 cups) digestive biscuits or graham crackers (I’ve used ginger nuts in a pinch—works great!)
- 80g (just under 6 tbsp) melted butter (real butter is best, but margarine will do if that’s all you’ve got)
- Pinch of salt (my gran said Maldon is fancy but table salt’s fine)
- For the cheesecake layer:
- 500g (about 2 cups) full-fat cream cheese (Philadelphia if you’re feeling flush, store brand otherwise)
- 150g (3/4 cup) caster sugar (or plain granulated—it’s honestly not a deal breaker)
- 3 large eggs
- 1 tsp vanilla extract (I once ran out and used a splash of bourbon, which was pretty decent actually!)
- 200ml (about 3/4 cup plus a bit) soured cream (Greek yogurt works in a pinch, but the tang isn’t quite as sharp)
- For the rhubarb swirl:
- 300g (about 3 cups chopped) fresh rhubarb (frozen is fine, but it tends to be a bit wetter—just drain it well)
- 100g (1/2 cup) sugar (sometimes I use honey if I’m feeling fancy or run out)
- Juice of half a lemon (or a lime, if that’s all you’ve got—go wild!)
Let’s Get Baking (with a few side notes)
- Make the rhubarb swirl first. Toss the rhubarb, sugar, and lemon juice in a saucepan. Cook on medium, stirring here and there, until it breaks down and gets jammy (about 10-15 minutes). If you get distracted and it goes a bit mushy—don’t worry, nobody’s grading you. Blitz with a stick blender if you want it smooth, or leave it chunky if you like a bit of texture (I flip-flop every time).
- Sort the crust. Bash the biscuits/graham crackers in a bag with a rolling pin (good for stress relief), then stir in melted butter and salt until it looks like wet sand. Press firmly into the base of a 9-inch springform tin. A glass is handy for this, but your hand works just as well. Pop it in the fridge while you do the rest.
- Cheesecake filling time. Whisk the cream cheese with sugar until smoothish. Add eggs, one at a time, mixing gently after each. Stir in vanilla and soured cream. Don’t overmix—just till it’s combined. (This is where I usually sneak a taste. Who wouldn’t?)
- Assemble and swirl. Pour the filling over the chilled base. Blob spoonfuls of your rhubarb mixture on top and swirl with a knife or skewer. Don’t go overboard or it’ll all mix together—learned that the messy way.
- Bake. Pop the tin on a tray (in case of leaks) and bake at 160°C/325°F (fan oven) for 45-55 minutes. It should be mostly set but with a hint of wobble in the middle. Don’t panic if it cracks; a dollop of whipped cream covers a multitude of sins.
- Cool and chill. Let it cool in the oven (door ajar) for an hour or so, then in the fridge for at least 4 hours—overnight is best, but who’s got that kind of willpower?
Notes from My Slightly Chaotic Kitchen
- I once forgot the lemon and it was still good, but a bit flat. So, yeah, don’t stress too much about being perfect.
- If your rhubarb’s really tart, add a touch more sugar to the swirl. It’s not cheating, it’s adapting!
- That water bath thing? I tried it once, but honestly, I just wrap the tin in foil to catch leaks now—less faff, same result.
Variations I’ve Tried (Some Good, Some… Not So Much)
- Strawberry rhubarb swirl: Swap half the rhubarb for strawberries. It’s sweet-tart and looks even prettier.
- Lemon zest in the base: Adds zing. My kids weren’t fans, but I liked it (so maybe don’t do this for picky eaters?).
- Chocolate crust experiment: Not a fan, to be honest. The chocolate overpowered the rhubarb. But maybe that’s just my tastebuds.
What If You Don’t Have Fancy Equipment?
Springform pan is ideal, but I’ve made this in a regular cake tin lined with parchment. Bit more fiddly getting it out, but hey, rustic is in. And if you don’t have an electric mixer, a big wooden spoon and some elbow grease works fine—you’ll burn a few calories before you eat them.
How to Store (Though It Never Lasts Long in My House)
It’ll keep in the fridge, covered, for 3-4 days—though, honestly, I’ve never seen it last that long. If you somehow have leftovers, freeze slices on a tray, then pop them in a bag. They defrost surprisingly well (I discovered this after hiding a piece from myself and forgetting about it—oops).
Serving: My Two Cents
I like it cold, with a dollop of whipped cream or Greek yogurt, though my cousin swears by a drizzle of honey. For family BBQs, I cut it into squares so people can grab-and-go. Oh, and a few sprigs of mint on top if you’re feeling posh—but really, who needs the extra washing up?
Pro Tips (Or, Things I’ve Messed Up So You Don’t Have To)
- Don’t skip cooling in the oven; I once did, and the cheesecake had a proper tantrum—cracks everywhere.
- Actually, I find it works better if you use full-fat everything. I tried low-fat and the texture was just, well, sad.
- Line the tin base with parchment, trust me. The first time I forgot, I had to serve the whole thing from the pan. Not my finest moment.
Frequently Asked (and Occasionally Odd) Questions
- Q: Can I use frozen rhubarb?
A: Yep! Just defrost and drain it a bit. Too much liquid can make the swirl weirdly runny. - Q: Do I have to use a water bath?
A: Honestly? I don’t bother. If a crack or two shows up, who cares? Cover it up. Or just own it—it’s homemade! - Q: Can I make it ahead?
A: Absolutely. I think rhubarb cheesecake tastes better the next day, actually. The flavors hang out together, you know? - Q: I don’t like rhubarb, any tips?
A: First, give this a shot—it’s mellower after baking. Second, you could swap in stewed apples, or even blueberries. Might be a tad different, but that’s half the fun.
Oh! Before I forget, if you want to geek out on cheesecakes, I love the deep dives on Serious Eats. And for how to prep rhubarb safely (don’t eat the leaves, please!), Gardeners’ World has you sorted. Anyway, happy baking—drop me a line if you try this! Or if you have a kitchen disaster story to top mine…
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
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1Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
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2In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan to form the crust.
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3In a saucepan, combine chopped rhubarb and 1/2 cup sugar. Cook over medium heat until rhubarb is soft and syrupy, about 10 minutes. Set aside to cool.
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4In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
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5Pour half of the cream cheese mixture over the crust. Spoon half of the rhubarb mixture over the filling. Repeat layers, then swirl gently with a knife.
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6Bake for 60 minutes or until center is set. Cool completely, then refrigerate for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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