Rhubarb cheesecake

Rhubarb cheesecake

1 h
Beautifully red rhubarbs bring a perfect burst of colour to an already bright summer day! Our rhubarb cheesecake gives the traditional vanilla cheesecake a fresh, sweet, and tangy twist that will dazzle your friends and family. With a rich chocolate base, your palate is put to the best kind of work when combined with smooth vanilla cream cheese filling and served with a spoonful of sweet and tart rhubarb compote. Stunning in every sense of the word, it is served with crunchy rhubarb crisps that taste great and serve as pretty decoration as well.
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https://www.arlafoods.co.uk/recipes/rhubarb-cheesecake/

Instructions

Chocolate base
  • Chop biscuits with a knife. Melt chocolate and butter and stir in biscuits. 
  • Line a springform tin (approx. 22 cm in diameter) with baking paper. Spread the chocolate mixture in the tin. 
  • Place a piece of baking paper over the chocolate mixture and press firmly to form a biscuit base. Place the mould in the fridge.
Cheesecake filling
  • Whip double cream to a light foam. Stir cream cheese with sugar and vanilla seeds until soft, then fold in cultured milk (save the vanilla pod and cook it in the rhubarb compote).
  • Soak the gelatine in cold water for about 10 minutes. Then, melt the gelatine with the water clinging to it in a bowl over a water bath.
  • Cool the melted gelatine with about 300 ml of the cream cheese mixture, then stir this into the rest of the cream cheese mixture. Fold in whipped cream and immediately spread the filling onto the chocolate base. Cover the cake and place it in the fridge for at least 4 hours or overnight.
Compote
  • Bring water, sugar, and vanilla pod to a boil. Stir in rhubarb slices.
  • Steam over low heat, covered, for about 1 minute – the rhubarb slices should be tender but still whole.
  • Pour the compote into a bowl and leave covered in the fridge until the next day.
Crisps
  • Preheat oven to 75°C (conventional oven).
  • Bring water and sugar to a boil. Place rhubarb slices in a bowl and pour the boiling simple syrup over them. Leave to soak for 1 min.
  • Remove slices and place them on a baking tray lined with baking paper. Separate slices so they are in a single layer.
  • Dry them in the centre of the oven for approx. 2½ hours until crispy. Place them on a new piece of paper to cool. Store the crisps in a tightly sealed tin.
For serving
  • Remove the cake from the springform tin, decorate it with crispy rhubarb crisps and serve with rhubarb compote.
Recommended information

Serving Suggestion

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1 h 5 min
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(0)
Enjoy!
Tips

Taste is everything and by using fresh and ripe rhubarb, you ensure just that: good taste. People also do have different tastes, so keep in mind when making your compote that you can still adjust and modify the level of sweetness and tartness to achieve just the right combination you are after either adding more or less sugar. There are also different types of rhubarb, for example, traditional red rhubarb and cherry red rhubarb.

Tips

For the cheesecake filling, use room-temperature ingredients. That way, you give yourself the best possible conditions to make a creamy and smooth filling and prevent any unwanted lumps in the mix.

Questions about rhubarb cheesecake

If you are looking to make the most perfect rhubarb cheesecake, look no further. We answered the most frequently asked questions for you so you can get off to a good start.

How to make rhubarb cheesecake?
Prepare the chocolate base by mixing melted chocolate, butter, and chopped biscuits. Press it into a lined springform tin and chill it in the fridge. For the cheesecake filling, whip cream, then combine cultured milk with cream cheese, sugar, and vanilla seeds. Melt softened gelatine and incorporate it into this mixture, then add whipped cream. Spread the filling over the base and refrigerate for at least 4 hours. Make the rhubarb compote: boil water, sugar, and a vanilla pod, then add rhubarb slices. Steam until tender. Serve the cheesecake with the compote.
Can you freeze rhubarb cheesecake?
Yes, you can freeze rhubarb cheese! We recommend freezing without the crisps and compote. Wrap the ungarnished cheesecake tightly in cling film to prevent freezer burn. Place it on a flat surface to make sure it holds its shape. Store it in the freezer for about 2-3 months. The same goes for the crisps and compote. Store both, separately, in airtight, freezer-safe containers or bags. When ready to serve, let the cake and compote thaw in the fridge overnight and the crisps on the countertop.
What to serve with rhubarb cheesecake?
Several toppings are great to serve with this summertime dessert, but we recommend a tart and sweet rhubarb compote to help with the fresh taste of the cake. For toppings, crisp rhubarb crisps are a great way to achieve a beautiful look while adding another layer of taste and complexity. You can also decorate with chocolate shavings, fresh berries, or dollops of whipped cream.
How to decorate a rhubarb cheesecake?
Decorating a rhubarb cheesecake can be done in several ways depending on your choice of topping. With beautiful red rhubarb crisps, we suggest crisscrossing the crisps in front of each other on the rim of the cake. Substitutes like fresh berries also look great on the rim of the cake while other toppings such as toasted nuts are easily sprinkled on top.

Ingredients

Chocolate base
Biscuits
175 g
Dark chocolate
150 g
Butter
25 g
Cheesecake filling
Double cream
250 ml
Cream cheese, natural
200 g
Sugar
125 g
Vanilla pod (seeds) or vanilla paste in an equivalent quantity
1
Buttermilk
500 ml
Of gelatine
4 Leaves
Rhubarb compote
Water (.approx)
½ tbsp
Sugar
125 g
Rhubarb in ½ cm slices
300 g
Rhubarb crisps
Water
200 ml
Sugar
175 g
Rhubarb, cut into very thin slices lengthwise in different lengths
200 g
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Let the summer in with this delightful rhubarb cheesecake

Top off a sun-filled BBQ with this delightful rhubarb cheesecake – the perfect summer dessert for the whole family or a group of friends! Adding rhubarb to the classic cheesecake gives the dessert a fresh twist. The combination of this classic vanilla cream cheese filling, rhubarb compote and crisps on top of a rich chocolate base is absolutely, incomparably delicious.

Have you been dazzled by our summery cheesecake? Why not explore other delicious fruity and creamy options tailor-made for hot summer days? Try an individually portioned cherry trifle with sherry, which is both tasty and easy to make, or to keep in line with the theme, a classic rhubarb crumble.

A crunchy base with dark chocolate

Our no bake rhubarb cheesecake has a delightfully crunchy base with dark chocolate that is full of taste and made completely without baking – the fridge will do all the work for you. With its crunchy consistency, the base of the cake gives off a great mouthfeel when combined with the creamy filling and the syrupy compote, while the dark chocolate provides a deep richness with just a hint of bitterness that complements the filling and toppings well.

A classic cheesecake filling

Some things do not need changing. Our recipe for rhubarb cheesecake needs the perfect classic filling that will wow you and your guests with its sweet, tangy, and mild vanilla taste combination. Put these together, and you have a fresh and indulgent filling that fits perfectly well between the crunchy and bitter chocolate base and the sweet but tart compote served on the side or on top. A classic vanilla cream cheese filling means filling up your stomach with deliciousness!

Crispy rhubarb crisps on top

Decorating the cake with crisp rhubarb crisps is like going from great to perfect. They are simple and easy to make, but their effect cannot be overstated. Aside from serving as a beautiful topping, they act as a variation on the tangy taste of the compote. Baking them in the oven caramelises and sweetens the crisps a bit more, giving them a more concentrated and intense flavour. And by using them on top for decoration, your rhubarb cheesecake will not only look amazing, but it will also have an exciting variation of taste and textures.

Serve with a lovely rhubarb compote

A spoonful of lovely rhubarb compote adds a dose of concentrated sugar and tartness. Why does it work so well? Because the compote help cut through the sweetness of the velvety smooth cream cheese filling and chocolate base, making this a complex but delightful cheesecake with rhubarb flavours. The compote itself is easy to make, and it is easily done the day before, allowing you to merely take it out of the fridge when serving dessert. The compote has an enticing red colour to it that makes an already beautiful dessert look even more beautiful.

Adjust the recipe for a personal touch

Feel free to adjust our cheesecake recipe to your liking for some variations now and then! If you are looking for something a tad on the sweeter side, try a strawberry and rhubarb cheesecake. Matching these sweet summery treats will give the cheesecake a great summer feel with both rhubarb and strawberries’ fresh, sweet flavours and beautiful red colours. On the other hand, if you enjoy the tartness of the cake, consider adding raspberries instead of strawberries. That way, you retain the brightness and tartness while adding a small dose of sweetness with mild floral undertones.

If you plan on adding strawberries or raspberries as a part of your dazzling dessert, follow through with fresh berries all along the rim of the cake. But the sky is the limit. You can decorate with whipped cream, toasted nuts, or even some finely grated citrus zest if you want to freshen up the already bright-coloured and flavoured rhubarb cheesecake.

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