Rhubarb cheesecake
Instructions
Chocolate base
Cheesecake filling
Compote
Crisps
For serving
Recommended information
Serving Suggestion
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.
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 |
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.
