Rhubarb Cheesecake
Rhubarb and custard is a beloved British dessert pairing — fabulously tangy rhubarb is contrasted with something rich and creamy. This Rhubarb Cheesecake is a riff on exactly that combination.
Table of contents
About This Recipe
Rhubarb is added two ways — a simple compote folded into the batter for a subtle zing in every bite, and a roasted rhubarb topping that amps up the flavor and looks stunning.
It all works because cheesecake batter, made with cream cheese and eggs, is basically a custard — which makes it the perfect vehicle for that classic rhubarb and custard pairing.
Ingredients
Ingredient Notes
- Cream Cheese – This recipe was developed using full-fat cream cheese. I don’t recommend using low fat, non-dairy or whipped cream cheese.
- Sour Cream – Sour cream adds richness and a lovely background tang to the cheesecake.
- Eggs – Eggs provide structure and thickening, giving the cheesecake its custardy texture.
- Rhubarb – Use fresh or frozen rhubarb to make the compote that is mixed into the batter. Use fresh rhubarb for the roasted rhubarb topping. See the topping variations section below for more ideas.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
Make the compote and graham cracker crust
- Combine the chopped rhubarb with sugar and water.
- Simmer until the rhubarb is very tender but not completely broken down. Chill.
- Combine the graham cracker crumbs with sugar and cinnamon then add the melted butter.
- Tamp the crumbs into the pan to form a dense crust. Bake until golden and chill.
Make the cheesecake batter & bake
- Combine the cream cheese and sugar in a mixer bowl.
- Mix until smooth, scrape the bowl and beater to eliminate lumps of cream cheese.
- Add the sour cream and scrape the bowl again.
- Add the eggs and mix until combined.
- Add the chilled rhubarb compote to the cheesecake batter.
- Fold until the compote is mostly combined, leaving streaks of compote visible.
- Pour the batter into the pan with the graham cracker crust.
- Set the pan with the cheesecake into a slightly larger pan. If you are using a springform pan, wrap the pan tightly in foil to prevent leaks.
- Pour water into the larger pan until it comes half way up the cake pan.
- Bake the cheesecake until it softly jiggles as a mass, about 55 minutes. Chill the cake completely.
Make the roasted rhubarb topping
- Arrange stalks of rhubarb on a baking sheet. Sprinkle with sugar and water.
- Bake until the stalks are tender but still hold their shape. Cool completely before adding to the cheesecake.
Assemble the cheesecake
- If you are using a springform pan, run a small knife around the cake and release the sides of the pan.
- If you used a standard cake pan dip the cold pan into a bowl of very hot water then run a small knife around the cake. Flip the cake out of the pan then flip back over.
- Arrange the roasted rhubarb slices over the cake. Use scissors to trim the stalks even with the cake.
- Lightly brush the rhubarb with apricot preserves. Pipe a border of whipped cream, if desired.
Work Ahead
- The rhubarb compote can be made and held in the refrigerator for 3 days.
- For longer storage, double wrap the cheesecake in plastic (without the topping) and freeze for up to 2 months.
- The roasted rhubarb topping can be made 1 day before assembling the cake.
Topping Variations
The roasted rhubarb makes a beautiful and tasty topping. But here are some other finishing ideas:
- The cake can be served plain with no topping for a lighter rhubarb flavor
- Top the cake with a layer of Rhubarb Curd stabilized with gelatin
- Dollop Rhubarb Compote on top of the cake or serve along side a slice of cake
- Top the cake with sliced strawberries for a classic strawberry rhubarb combination.
Storage
The assembled cheesecake can be held for 2 days in the refrigerator without the whipped cream. The cream should be added within a few hours of serving. Leftover slices of cake will last 3-4 days in the refrigerator, although the topping might start to leak juice.
For a Deeper Dive
Visit this page to see an entire list of all my cheesecake recipes, as well as a wealth of tips and information for making no-fail cheesecakes every time.
If you love rhubarb as much as I do, I know you’re always looking for new ways to use the fleeting, seasonal fruit. Here’s my entire collection of rhubarb recipes along with tips for buying, storing and freezing your stash.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Rhubarb Cheesecake Recipe
A riff on the classic British pairing of rhubarb and custard — tangy rhubarb compote swirled through a rich, custardy cheesecake and finished with stunning roasted rhubarb.
servings
Start Cooking
Ingredients
Graham Cracker Crust
- 6 oz graham cracker crumbs (1½ cups)
- 2 oz granulated sugar (¼ cup)
- ½ teaspoon ground cinnamon
- 3 oz butter (melted)
Cheesecake
- 8 oz rhubarb (chopped into ½" pieces)
- 8 oz granulated sugar (1 cup)
- 2 oz water (¼ cup)
- 16 oz cream cheese (room temperature)
- 8 oz sour cream (1 cup)
- 1 teaspoon vanilla extract
- 3 large eggs (whisked together)
Roasted Rhubarb Topping
- 16 oz rhubarb
- 4 oz granulated sugar
- 2 oz water
Assembly
- ½ cup apricot preserves
- 4 oz heavy cream (½ cup)
- 1 tablespoon confectioner sugar
Instructions
- Preheat the oven to 350 °F. Line the bottom of a 9" cake pan or springform pan with a parchment paper round. If you're using a spring form pan wrap the outside of the pan with a piece of aluminum foil to cover the bottom and sides.
To make the Crust
- In a small bowl, combine 6 oz graham cracker crumbs, 2 oz granulated sugar and ½ teaspoon ground cinnamon. Pour 3 oz butter (melted) over the crumbs and toss to combine. Dump the crumbs into the cake pan and press to an even layer. Bake the crust for 10 minutes until fragrant and lightly browned. Reduce the oven temperature to 325 °F.
Make the cheesecake batter
- Toss 8 oz rhubarb with 2 oz granulated sugar and 2 oz water in a small sauce pan. Heat on medium high until the juice starts to boil. Reduce the heat to medium low, cover and simmer for 10 minutes until the rhubarb is very tender. Transfer to a small bowl and put it in the refrigerator or freezer to chill while you make the cheesecake batter.
- Combine 16 oz cream cheese and 6 oz granulated sugar in a mixing bowl. Mix on medium speed to combine, scraping the bowl and beaters often to avoid lumps.
- Once the mix is smooth, add 8 oz sour cream and 1 teaspoon vanilla extract. Scrape the bowl. Whisk together 3 large eggs and add them in two stages, scraping well after each addition. Mix just until the eggs are combined. Fold in the cooked rhubarb until about 3/4 combined, leaving streaks of compote swirled in the batter.
- Pour the batter into the cake pan. Set the pan into a sheet pan or roasting pan. Set the pan into the middle rack of the oven and pour water to come at least ½ way up the side of the cake pan.
- Bake until the cake softly jiggles as a mass when the pan is shaken, about 50 minutes.
- Remove from the oven and cool for 10 minutes. Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools). Refrigerate at least 4 hours or overnight.
Roasted Rhubarb Topping
- Preheat the oven to 350 °F. Arrange 16 oz rhubarb stalks in a single layer on a sheet pan. If they are very long cut them into 10" lengths.
- Sprinkle 4 oz granulated sugar evenly over the rhubarb. Drizzle 2 oz water over the rhubarb and sugar. Roast the rhubarb until it is soft but still holds its shape, turning with tongs every 5 minutes so they roast evenly. Drizzle a little water as needed to keep the rhubarb slicked with syrup and not dried out. Total time about 15 minutes depending on the thickness of the stalks.
- Remove the tray from the oven and allow the rhubarb to cool completely. Wrap the tray and chill the rhubarb until you're ready to assemble the cake.
Assembly
- Remove the cold cheesecake from the refrigerator. If you used a spring form pan run a knife around the edges of the cake and release the pan.
- If you used a regular cake pan, set the cold cake pan into a bowl of very hot water for 20-30 seconds to release the sides. Run a warm knife around the sides of the cake. Place a plate or cardboard cake circle covered with plastic wrap on top of the cake pan. Immediately flip the cake over and remove the pan. Flip the cake over onto a serving plate.
- Arrange the roasted rhubarb strips across the top of the cake. Use a scissor to trim any overhanging rhubarb. Warm ½ cup apricot preserves and brush the rhubarb lightly.
- Whip 4 oz heavy cream with 1 tablespoon confectioner sugar. Use a piping bag fitted with a star tip to pipe a border around the edge of the cake.
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Notes
Work Ahead Notes:
- The rhubarb compote can be made and held in the refrigerator for 3 days.
- For long storage, double wrap the cheesecake in plastic (without the topping) and refrigerate for 2 days or freeze for up to 2 months.
- The roasted rhubarb topping can be made 1 day before assembling the cake.
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