27 February 2011

Yorkshire Pink 'Champagne' Rhubarb Cheesecake

My mum had a dinner party last night and wanted a pudding so she asked me to make her the Rhubarb cheesecake from my Great British Book of Baking.  I don't often get to make puddings so it was nice to try something different; this cheesecake was fairly easy to make, it just took a long long time to bake!


Mum assembled the topping onto the base to serve it as I was out but I've had a slice and it really is nice!  Apparently her dinner guests are off to buy the book today so they can make it for themselves!

Rhubarb Cheesecake (from 'The Great British Book of Baking)
For the base: 100g digestive biscuits
                     50g melted unsalted butter

For the filling: 900g full-fat cream cheese (not reduced fat, it goes weird)
                     grated zest of 1 lemon and 1 orange
                     1 tsp vanilla extract
                     200g caster sugar
                     4 medium eggs, beaten
                     450ml sour cream

For the topping: 275g young pink rhubarb
                         3 tbsps strawberry jam

+ 22-23cm springclip tin and a baking dish

1) To make the base smash up the biscuits and mix with the butter then press into the base of the greased tin and leave to chill whilst making the filling.
2) Mix together the cream cheese, both zests, vanilla and sugar at low to medium speed until very smooth.
3) Gradually beat in the eggs, followed by the sour cream; when fully combined pour into the tin; put the tin onto baking tray for stability.
4) Bake at 150 degrees for 1 3/4 hours until just firm; the mixture will puff and crack, don't panic, its meant to!
5) Turn off the oven and leave the cheesecake inside to cool for about 1 1/2 hours; remove from the oven when cool then cover and allow to chill, preferably overnight.
6) For the topping prepare the rhubarb by rinsing it and removing the tough ends.  Cut the stalks diagonally into 2-3cm chunks.  Spread the jam over a baking dish and arrange the rhubarb on top; cover the dish with foil then bake in the oven (alongside the cheesecake) for 20-30 minutes.
7) When ready to assemble, drain the rhubarb from its liquid and put the liquid into a small pan and simmer it over a low heat for a few minutes until syrupy.  Unclip the cheesecake, arrange the fruit on top and brush generously with the syrup.  Chill before serving.


  1. is it possible to have the recipe from you. I'm not from UK and i cant have the book, but the cake looks absolutely gorgeous and delicious


  2. Hi Jette - I've edited the post so it has the recipe there for you, hope it works, let me know how you get on!

  3. Thank you so much.