Mary Berry Rhubarb Cheesecake Recipe

What Is Mary Berry Rhubarb Cheesecake?

Mary Berry Rhubarb Cheesecake Recipe is a stunning British dessert that brings together everything wonderful about classic cheesecake tradition with a gloriously modern fruit dessert twist. This baked cheesecake features a buttery biscuit base made from crushed digestive biscuits mixed with melted butter for maximum crisp base texture, topped with the most luscious creamy cheesecake filling that’s smooth, silky, and impossibly creamy in every single way. The real star, though, is that cooked rhubarb topping—roasted until it breaks down into a gorgeous bright pink compote that’s tart and gently tangy with the most beautiful glossy appearance. I love that it manages to be both elegant dessert and comfortingly family dessert worthy, striking that rare balance between special occasions sophistication and weekend baking approachability. The vanilla filling provides gentle sweetness without overpowering the fruit topping’s natural acidity, and there’s a wonderful contrast of textures between the crisp base and soft middle and tender rhubarb top. What makes this the perfect classic baking project is how reliably it delivers clear flavor, full flavor, and that essential brightness and color that makes you want to reach for another slice immediately.

The creamy consistency and smooth texture speak to serious bakery-style technique, yet the approach remains refreshingly straightforward—this isn’t fussy or temperamental, just calm baking style done properly. The seasonal dessert aspect means spring and early summer feel like prime rhubarb season times to make it, capturing that moment when the rhubarb is tender and vibrantly pink. It’s caramel-free—just pure fruit flavor—which makes it a truly refreshing counterpoint to heavier desserts, though it’s plenty indulgent with that creamy topping. You get that bakery presentation quality without pretension, the sort of elegant presentation that says “I’m confident” rather than “look how hard I tried.” Every element—the rich texture, the balanced topping, the soft fruit—contributes to something that feels like genuine homemade classic rather than a recipe you’ve just followed.

Why This Classic Works: Why This Recipe Is Worth Trying

The real magic of this recipe lies in its perfect balanced flavor—the creamy filling plays beautifully against the tart rhubarb and tangy rhubarb topping, creating something that feels both sweet and refreshingly bright all at once. I’ve been making baked cheesecake for years, and I’ve learned that achieving this perfect balance between the rich filling and fruit topping separates an ordinary dessert from something genuinely memorable. This seasonal appeal means you’ll be making it when fresh rhubarb is at its peak, those tender early stems that turn into bright pink pieces and a wonderful syrup as they roast. The traditional flavor comes from using the baking method rather than no-bake cheesecake alternatives, which gives you reliable results and that unmistakable classic British feel that feels familiar and dependable. What I appreciate most is how make-ahead friendly this is—it actually improves after chilling, meaning you can prepare it the day ahead and let the flavors deepen overnight in your fridge. The preparation tips matter here: using double cream and proper folding technique creates an airy texture and stable filling that holds beautifully, while the intact fruit pieces add textural interest and visual drama that screams bakery-style results.

This is genuinely an easy baking project that delivers impressive dessert outcomes, making it perfect for entertaining at special occasions and celebration dessert moments, yet approachable enough for a relaxed weekend dessert. The clean slices you get from proper chilling and the neat finish make plating effortless, and the whole experience—from preparation through serving that chilled dessert—feels remarkably comforting and satisfying. Whether you’re drawn to the homemade baking tradition, the practical baking style, or simply want something that works reliably, this recipe success delivers on every front. The bakery-quality finish rivals anything you’d buy, yet the homemade cheesecake warmth and care shine through in every bite, making this the kind of reliable recipe that becomes part of your family dessert rotation permanently.

Essential Ingredients to Make Mary Berry Rhubarb Cheesecake

Handy Kitchen Tools for Best Results

You don’t need an enormous collection of specialized equipment to nail this cheesecake, but having the right baking tools genuinely makes a difference in your final result. Most importantly, invest in a quality 20–23cm springform tin (a deep springform tin works beautifully), making sure it has a secure seal to prevent leaks during baking—this cheesecake tin is essentially non-negotiable for getting clean unmoulding and that professional presentation. Beyond that, gather a large mixing bowl for combining your filling, an electric mixer or stand mixer for beating cream cheese until perfectly smooth (a regular whisk works in a pinch, though your arms will protest), and a spatula for gentle folding and smoothing tasks. You’ll want baking parchment to line your tin for easy removal, foil for covering during baking, and a saucepan for gently cooking rhubarb—a simple one is fine, nothing fancy required.

The remaining kitchen tools and preparation tools are honestly items you likely already own: a sharp knife for slicing, a roasting tin for your rhubarb (or a regular roasting dish), a metal spoon and back of a metal spoon for pressing your base, a flat-bottomed glass which works perfectly for compacting the biscuit base, hot water for the water bath method, a food processor if you want to crush biscuits effortlessly, and basic measuring tools and utensils for accuracy. This straightforward baking equipment and dessert equipment combination means you’re not buying anything specialized—just respecting the traditional approach that ensures professional results every single time.

How to Make Mary Berry Rhubarb Cheesecake: Step-by-Step Guide

Start by getting your oven ready—preheat to 180°C, 160°C fan, or 200°C depending on your model (British ovens vary, so know yours). Grease and line your 20cm springform tin with baking parchment for effortless removal later. Prepare the base by crushing 200g digestive biscuits into fine crumbs (a food processor does this in seconds, or seal them in a bag and smash with a rolling pin), then stir through 100g melted butter until the texture resembles wet sand with gorgeous buttery crumbs. Press firmly this mixture into your prepared tin, using the back of a metal spoon or flat-bottomed glass to compact tightly and ensure an even, crisp biscuit base. Pop this lined tin into your fridge and chill for 20-30 minutes while you prepare everything else. For the filling, ensure your full-fat cream cheese is genuinely room-temperature and softened—this prevents lumps and creates that coveted lump-free, smooth creamy texture. In a large bowl, beat with an electric mixer until completely creamy and smooth consistency, then mix in 75g icing sugar and 1 teaspoon vanilla extract, beating gently until evenly incorporated.

Add 200ml sour cream and 300ml double cream along with just 1 tablespoon plain flour and a pinch of salt, mixing well and mixing slowly to avoid overworking the mixture. In a separate bowl, whip your extra cream to soft peaks (crucial—avoid over-whipping to stiff peaks as this causes textural problems), then fold gently this whipped cream into your cream cheese mixture using a spatula, ensuring everything is completely combined and evenly incorporated without deflating the air. Pour this creamy filling onto your chilled base and smooth the top into an even surface—this matters for presentation. Bake for 50–60 minutes until the edges set but there’s still a slight wobble in the centre; it should be just set rather than completely firm. Turn off the oven and leave the door slightly open, letting it cool gradually and cool in oven slowly to prevent cracking. Meanwhile, prepare your roasted rhubarb: place your fresh rhubarb cut into 3cm lengths or short pieces in a roasting tin, scatter over 150g caster sugar, orange zest, and orange juice with a splash of water, cover with foil, and bake for about 15 minutes until the rhubarb is tender and soft while still holding shape, creating that gorgeous bright pink syrup. Cool completely before spooning this fruit topping over your chilled cheesecake. Refrigerate for at least 4 hours, preferably overnight, until fully set, then use a sharp knife dipped in hot water and wiped clean between cuts for clean slices and neat slices worthy of professional presentation.

Expert Tips to Make Perfect Mary Berry Rhubarb Cheesecake

The absolute foundation of success starts with temperature and texture basics: your room-temperature cream cheese prevents those frustrating lumps and creates that lump-free filling with genuine smooth texture and silky texture. Every room-temperature ingredients component matters—cold ingredients fight you throughout the process, so genuinely bring everything out before you start. The second critical point is gentle mixing and understanding when to stop: avoid overmixing once you’ve added eggs, as this introduces too much air and creates an overbaked appearance even when properly baked. When it comes to your rhubarb, cool it completely before placing it on the cheesecake; warm or even warm rhubarb will create watery rhubarb situations with excess liquid and topping weeping problems, so drain rhubarb well if needed to prevent a watery disaster. The bake until just set approach is crucial—that slight wobble in the centre indicates perfect doneness; overbaking beyond this creates a dry, creamy centre loss. Baking temperature matters enormously; if your oven runs hot, use lower heat and add a few extra minutes rather than watching your cake crack. For that professional finish and neat slices, always use a sharp knife dipped in hot water and wipe between cuts—this simple technique creates clean slices that look professionally done.

The overnight chilling step transforms everything structurally and flavor-wise, improving both the firm structure and allowing flavors to settle into stable perfection. Don’t even think about cutting before overnight chilling—impatience here ruins your presentation and mouthfeel. Press base firmly during assembly using the back of a metal spoon or flat-bottomed glass to create a sturdy base that won’t crumble when slicing. These recipe tips and preparation tips honestly comprise the difference between a decent cheesecake and a perfect cheesecake that earns gasps of admiration. The professional slices you achieve through proper cooling slowly, overnight chilling, and careful knife work represent genuine professional results without requiring professional training—just respect for the process and these proven baking tips that eliminate troubleshooting situations before they start.

What I Got Wrong (And How I Fixed It)

My earliest attempts were disasters, honestly—I overbaked relentlessly because I didn’t trust the slight wobble test, resulting in dense, dry cakes that lost all their creamy texture and smooth filling magic. The fix? Lower heat slightly and pull it out when there’s genuine movement in the centre; this preserves that rich texture and creamy centre that defines excellent homemade cheesecake. I also committed the cardinal sin of adding warm roasted rhubarb directly onto the cheesecake, creating puddles of excess liquid that made the top soggy and ruined stable filling—now I cool completely and even drain if needed to prevent that watery disaster. Cutting too early was another humbling lesson; I’d slice before proper overnight chilling and watch my beautiful creation collapse into ungainly portions, so now I’m ruthlessly patient about that final chilling step that creates improved structure and genuine firm cheesecake quality. A cracked surface plagued me for ages until I learned about cooling slowly and leaving the oven door slightly open during that critical cooling phase—this prevents splitting and maintains that smooth texture that looks professional rather than fractured.

These baking tips and preparation tips represent genuine baking advice earned through failure, and implementing them transforms your results dramatically. The troubleshooting really boils down to respecting three elements: proper room-temperature ingredients, gentle mixing, and cooling gradually—these three practices eliminate nearly every texture problems situation before it starts. I’ve learned that recipe improvement comes from understanding why techniques matter rather than just following steps blindly, which is why the better results I achieve now feel earned rather than lucky. This homemade cheesecake genuinely reaches professional results quality when you respect the process, and that’s the entire point—creating perfect cheesecake that your family and guests absolutely worship.

Healthier Version of Mary Berry Rhubarb Cheesecake

Creating a healthier version doesn’t mean sacrificing the joy of this classic dessert, and I’ve spent considerable time perfecting a lighter recipe that genuinely delivers. The simplest approach is using reduced sugar in the filling—I’ve found that cutting back to slightly less sugar still maintains balanced flavor and balanced taste, especially when you increase the extra fruit topping with more rhubarb that brings natural tartness and freshness. The thinner biscuit base works beautifully when you use lower butter content, creating a lighter dessert that feels less heavy without sacrificing that crucial textural contrast. What’s wonderful is that this healthier cheesecake with healthier ingredients and reduced calories remains a reasonable indulgence—you’re not creating something that feels like punishment, just conscious choices that create portion control through smaller slices without anyone noticing they’re eating something lighter. The smooth filling and creamy texture remain absolutely intact, proving that this fruit dessert can be both indulgent and nutritious.

What I love most about this healthy swap approach is that the rich flavor doesn’t suffer at all; if anything, reducing the sugar intensity actually highlights the tangy flavor of the rhubarb and makes the fruit truly sing. This nutritious option works beautifully as a homemade cheesecake option for those wanting something wholesome yet genuinely delicious, and it’s particularly brilliant during seasonal fruit availability when rhubarb is at its most gorgeous. You can still achieve that professional presentation and classic aesthetic without the guilt, proving that lighter doesn’t mean compromise—it means smart thinking about what actually matters in flavor and texture.

Ingredient Substitutions for Mary Berry Rhubarb Cheesecake

The beauty of this recipe lies in its genuine flexibility, and I’ve tested countless ingredient substitutions without compromising the final result or classic ingredients magic. For your biscuit base, digestive biscuits are traditional, but graham crackers, plain sweet biscuits, or even gluten-free biscuits work remarkably well—the key is creating that structural foundation regardless of which biscuit you choose. The dairy components offer real variety: whilst full-fat cream cheese delivers that signature richness, reduced-fat cream cheese combines beautifully with Greek yogurt or sour cream for tang, and plant-based cream cheese alongside mascarpone or coconut cream creates stunning vegan ingredients versions. For those seeking a dairy alternative or lighter alternative, these homemade alternatives genuinely work without requiring recipe overhauls. The rhubarb itself is flexible—fresh rhubarb is ideal, but frozen rhubarb (when thawed and properly drained) works equally well, and thawed rhubarb often requires drained liquid to prevent watery topping situations.

These baking substitutes and recipe variations showcase how forgiving this cheesecake truly is—you can adapt based on dietary needs, preferences, or what’s available in your cupboard. Orange zest and orange juice are classic, but you can swap these for other citrus, while ingredient swaps in your dessert ingredients don’t fundamentally alter the creamy filling quality or smooth texture you’re after. Whether you need gluten-free option, want vegan ingredients, or simply have different cheesecake ingredients on hand, this fruit topping delivery system adapts beautifully. The rich filling and tangy flavor remain constants regardless of your substitution choices, making this a genuinely reliable homemade cheesecake that rewards experimentation rather than punishing deviation.

Pairing Ideas: What to Serve With Mary Berry Rhubarb Cheesecake

This creamy cheesecake absolutely deserves thoughtful serving suggestions that enhance rather than compete with its rich dessert character, and I’ve discovered genuinely brilliant pairings through countless dessert pairing experiences. The simplest approach is serving it with a dollop of whipped cream or lightly whipped cream—this adds luxury without heaviness—and vanilla custard or a modest scoop of vanilla ice cream provides cool contrast that makes the chilled dessert even more sophisticated. Fresh berries like strawberries or scattered berries and mint leaves add visual elegance and textural interest, whilst a subtle dust of icing sugar provides a simple finish without extra sweetness that already exists. The beverage pairing matters enormously: Earl Grey tea or hot tea brings that classic British afternoon tea experience, whilst coffee or hot coffee complements the tangy fruit notes brilliantly. These classic pairing combinations create an elegant serving experience that transforms a simple slice into something restaurant-worthy and memorable.

The garnish you choose becomes part of your presentation, so think about contrasts that elevate the experience: the comfort food warmth of this British dessert pairs beautifully with sophisticated beverages and refreshing finish elements like fruit. Whether you’re aiming for warm drink coziness with tea or refreshing brightness with berries, these flavor combinations work because they acknowledge what makes this dessert special—that fruit forward quality paired with creamy luxury. The dessert pairing possibilities are genuinely endless, yet the simplest approaches often prove most effective: quality whipped cream, thoughtful beverages, and minimal fuss create that classic experience that lets the cheesecake shine rather than competing with it.

Creative Ways to Customize Mary Berry Rhubarb Cheesecake

Once you’ve mastered the classic version, experimentation becomes genuinely exciting, and I’ve had tremendous fun creating recipe variations that feel fresh whilst honoring the original. A ginger biscuit base using ginger biscuits instead of digestive creates warming complexity, and pairing this with orange-scented rhubarb through added orange zest and orange juice creates something entirely distinctive. For a simple twist, you could create a strawberry and rhubarb mix using strawberries alongside the traditional fruit, adding flavor dimension and visual intrigue. An almond crumb topping scattered over the fruit provides light crunch and elegance, or you could experiment with caramelized fruit topping for deeper complexity. Mini cheesecakes made as individual mini cheesecakes transform this from a large dessert into portioned elegance that’s easy to serve and gorgeously personalized—each guest gets their own customized cheesecake with their preferred finishing touches.

These creative toppings and homemade cheesecake variations prove that the recipe serves as a solid foundation for unique flavors exploration rather than limiting you to one approach. Whether you’re creating a festive dessert for celebration or exploring seasonal twist variations using available fruit and flavors, this elegant finish base adapts beautifully. The dessert ideas truly are endless—you could add gentle warmth through spices, experiment with different fruit combinations, or play with texture through toppings. What matters is that presentation and homemade quality remain at the heart of everything, making your customized version feel special and intentional rather than like you’re just following a recipe.

Storage: How To Store Mary Berry Rhubarb Cheesecake the Right Way

Proper storage is genuinely important for maintaining this cheesecake’s quality, and I’ve learned the hard way what works and what creates disappointing results. First, never leave it at room temperature for more than no more than 2 hours before returning to the fridge—this chilled dessert depends entirely on cold temperatures for structural integrity and creamy filling consistency. Always refrigerate covered with either foil or an airtight container, and importantly, chill fully before covering to prevent condensation that creates moisture problems. Once properly stored in your refrigerator, this dessert stays excellent for up to 3 days, maintaining freshness and proper preservation without quality loss. For longer-term storage, freeze plain cheesecake (meaning freeze without topping) rather than the assembled version—this prevents prevent sogginess and allows you to add rhubarb fresh when serving. A frozen cheesecake stores beautifully for several months, though I find three months ideal, and the creamy filling doesn’t split or develop grainy texture if you follow this approach correctly.

The critical rule here is do not freeze assembled cheesecake with the fruit topping already applied—instead, freeze the cheesecake alone and add the rhubarb when thawing. To thaw, simply thaw overnight in your refrigerator, then add the fresh rhubarb topping when ready to serve, which preserve freshness perfectly. Refrigeration is honestly the optimal approach for most situations, as long-term storage through freezing impacts texture subtly despite best efforts. Keep your covered cheesecake on your refrigerator shelf away from strong-smelling foods, and use airtight storage to maintain that chilled dessert perfection. These storage tips and proper storage techniques ensure your make ahead creations stay beautiful, and you’ll appreciate having this dessert ready for serving at a moment’s notice—that’s the beauty of thoughtful dessert preservation.

How to Reheat Mary Berry Rhubarb Cheesecake (If Needed)

Here’s the genuinely delightful truth: no reheating is required, because this is fundamentally a best served chilled dessert that emerges perfect directly from your refrigerator. Any attempt to apply heat actually affects texture, compromising the creamy texture that makes this special, so I’d strongly avoid reheating entirely and instead embrace the cold dessert philosophy that this recipe demands. If your cheesecake has somehow ended up at room temperature and you want to serve it quickly, simply place it back in the fridge for thirty minutes to restore proper serving temperature. This no-bake style serving approach means texture preservation is actually guaranteed when you respect cold storage—the chilled dessert quality remains absolutely perfect without any intervention beyond refrigeration.

The approach here is refreshingly simple: make it, chill it, and serve it chilled because that’s genuinely best served chilled and how it’s meant to be experienced. Slice before serving using your hot-water-dipped knife technique, allowing cold temperatures to help you achieve professional slices that hold their shape beautifully. There’s no complicated dessert care required—just keep everything cold, respect the texture, and enjoy consistent brilliance every single time. This gentle serving approach eliminates complications and honors the cheesecake’s inherent perfection, proving that sometimes the best thing you can do is absolutely nothing except ensuring it stays refrigerator cold until ready to eat.

Nutrition: Nutritional Breakdown

Each generous slice of this cheesecake contains approximately 420 kcal to 480 kcal, which represents moderate to high calories that reflect the rich dairy ingredients, though portion awareness creates balance. The Protein content sits around 5g to 6g per serving, providing moderate protein that makes this feel more substantial than many desserts, whilst the Fat content of approximately 30g to 35g represents high fat that contributes to that signature creamy mouthfeel. The Saturated Fat reaches roughly 18g to 20g, reflecting the full-fat cream cheese and double cream components, and you’ll find approximately 280mg Sodium and 95mg Cholesterol per portion. The Carbohydrates run between 32g to 38g, providing energy without excessive sweetness, making this a genuinely balanced dessert despite the richness. These macronutrients breakdown and nutritional values reflect the ingredients used—dairy products and fruit create a surprisingly complete nutritional profile that’s far more interesting than many processed alternatives.

Understanding these nutritional details helps contextualize this within a reasonable diet—it’s genuinely high fat and moderate to high calories, but it’s also naturally high in Calcium from the cheese components, making it not entirely devoid of nutritional merit. The fruit topping adds fiber and vitamins that elevate the overall profile, and the modest portion sizes mean this fits reasonably into most people’s eating patterns. These numbers reflect why portion control through smaller slices makes sense if you’re watching intake, and why pairing with lighter meals creates balance—this is genuinely a premium dessert meant to be savored rather than consumed carelessly, and the nutrition reflects that intentional indulgence philosophy perfectly.

Wrapping It Up

Mary Berry Rhubarb Cheesecake represents everything I love about calm homemade baking: it’s a reliable dessert that delivers balanced flavor and genuine satisfaction every single time. This seasonal fruit showcase celebrates classic baking traditions whilst feeling entirely modern, combining creamy luxury with gently sharp rhubarb brightness in ways that feel sophisticated yet approachable. Whether you’re preparing this for everyday meals or special occasions, family gatherings or intimate dinner parties, this elegant dessert never fails to impress, delivering that smooth texture and rich flavor that defines truly excellent British dessert making. The fruit dessert foundation ensures every slice feels fresh and vibrant, never heavy or cloying, and the chilled serving approach makes preparation stress-free and genuinely easy to prepare—you’re not rushing against time or worrying about last-minute complications.

This classic cheesecake captures everything traditional recipe and homemade baking should represent: satisfying finish that leaves people genuinely happy, flavors that linger pleasantly, and the knowledge that you created something genuinely special with your own hands. The balanced approach to richness and brightness, the respect for quality ingredients, and the straightforward technique all combine to create something that transcends being “just a recipe” and becomes a celebration of genuine culinary care. Whether this is your first time making it or your hundredth, I promise this Mary Berry classic delivers the calm, reliable results that make home baking so profoundly rewarding.

Mary Berry Rhubarb Cheesecake Recipe (FAQs)

Q: Can I use frozen rhubarb instead of fresh?
A: Yes. Frozen rhubarb works very well, but you should thaw it completely and drain the excess liquid and excess juices before using it. This helps prevent a watery topping or soggy topping and keeps the fruit topping looking neat.

Q: Can I make this cheesecake without a water bath?
A: Yes, but a water bath gives more reliable results. If you skip it, use a lower oven temperature to help prevent cracking and avoid a dry texture or cracked texture. After baking, let the cheesecake cool in oven with the door slightly open so it can cool gradually before it cool fully.

Q: Is this a baked or no-bake cheesecake?
A: This is a baked cheesecake, not a no-bake cheesecake filling. The baked method creates a richer creamy texture, a firmer smooth filling, and better structure after cooling.

Q: How long should I chill before serving?
A: Chill the cheesecake for at least 3 hours, although at least 4 hours or overnight chilling gives the best results. This allows the cheesecake to set properly, making it perfect to make ahead or prepare a day in advance.

Q: Why is my filling runny?
A: A runny filling is usually caused by overmixing or ingredients that are too warm. Use room-temperature ingredients, including cream cheese and double cream, but make sure they are not warm. Whip the cream to stiff peaks, then fold in the whipped cream gently to create a smooth consistency and smooth filling.

Q: How do I get clean slices?
A: Dip a sharp knife into hot water, wipe it clean after every cut, and repeat. This simple method creates neat, professional slices every time.

Q: Can I substitute the biscuits?
A: Yes. Digestive biscuits are the traditional choice, but graham crackers, plain sweet biscuits, substitute biscuits, or even gluten-free biscuits all work well.

Q: Why does my cheesecake crack?
A: Cracks usually happen because the oven is too hot or the cheesecake cools too quickly. To prevent cracking, use room-temperature ingredients, full-fat cream cheese, and allow the cheesecake to cool gradually. This also helps avoid a grainy texture and keeps the cheesecake smooth.

Q: Can I freeze this cheesecake?
A: Yes. Freeze plain cheesecake without the rhubarb topping, then add fresh rhubarb after thawing. These troubleshooting tips, along with the preparation tips, baking tips, storage tips, and dessert tips, will help you make a homemade cheesecake with reliable results. Whether you want a classic cheesecake, a fruit dessert, or a British dessert for special occasions, this chilled dessert is a dependable cheesecake recipe.

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Mary Berry Rhubarb Cheesecake Recipe

Make the best Mary Berry Rhubarb Cheesecake Recipe with a buttery biscuit base, creamy baked filling, and sweet-tart rhubarb topping. Perfect for spring and summer desserts.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: british

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For the Biscuit Base

• 200 g digestive biscuits crushed
• 100 g unsalted butter melted
• Pinch of salt

For the Cheesecake Filling

• 600 g full-fat cream cheese softened
• 150 g caster sugar
• 3 large eggs
• 200 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp plain flour
• Pinch of salt

For the Rhubarb Topping

• 400 g fresh rhubarb cut into short pieces
• 3 –4 tbsp caster sugar
• 1 tbsp water
• 1 tsp orange zest optional
• 1 tbsp fresh orange juice optional

Equipment

• 20cm springform tin
• Electric Mixer or Whisk
• Large Mixing Bowl
• Rubber Spatula
• Roasting Tin
• Baking parchment
• Cooling Rack

Method

 

1. Preheat the oven to 180°C (160°C fan). Grease and line a 20cm springform tin with baking parchment.
2. Mix the crushed digestive biscuits with melted butter and salt. Press firmly into the base of the tin and chill for 30 minutes.
3. Beat the cream cheese until smooth, then mix in the caster sugar and vanilla extract.
4. Add the eggs one at a time, followed by the sour cream, flour, and salt. Mix until smooth.
5. Pour the filling over the chilled biscuit base.
6. Bake for 50–55 minutes, until the edges are set but the center still has a slight wobble.
7. Turn off the oven and leave the cheesecake inside with the door slightly open until cooled.
8. Meanwhile, roast the rhubarb with caster sugar, water, orange zest, and orange juice for about 15 minutes until tender.
9. Cool the rhubarb completely, then spoon it over the chilled cheesecake.
10. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

• Always use room-temperature full-fat cream cheese for the smoothest filling.
• Cool the cheesecake gradually to help prevent cracks.
• Drain excess liquid from the rhubarb before adding it to the cheesecake.
• Chill overnight for the cleanest slices.
• Dip your knife in hot water and wipe it clean between cuts for perfect presentation.