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Mary Berry Rhubarb Cheesecake Recipe
Saim Thour

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.
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Prep Time 25 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
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.