- Dish type
- Cakes with fruit
- Rhubarb cake
An exquisite cheesecake recipe made with fresh rhubarb and finished with a soured cream topping. Perfect to make in the spring when rhubarb is first in season.
214 people made this
- For the base
- 125g (4¼ oz) plain flour
- 4 tablespoons caster sugar
- 125g (4¼ oz) butter
- For the filling
- 375g (13 oz) chopped rhubarb
- 100g (3¾ oz) caster sugar
- 1 tablespoon plain flour
- 500g (1¼ lb) cream cheese
- 100g (3¾ oz) caster sugar
- 2 eggs
- For the topping
- 225ml (8 fl oz) soured cream
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat the oven to 190 C / Gas mark 4. In a medium bowl, combine ingredients for the cheesecake base. Mix until crumbly and pat into the bottom of a 23cm (9 in) springform cake tin.
- In a medium bowl, toss together the chopped rhubarb, 100g sugar and 1 tablespoon flour. Pour onto base. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 180 C / Gas mark 4.
- In a large bowl, beat the cream cheese and 100g sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the cake tin.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with soured cream topping while still hot.
- To make the soured cream topping: In a small bowl, combine topping ingredients. Mix well and spread on top of cake.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(226)
Reviews in English (170)
by Joni Schwab Bosch
This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the recipe exactly. I set the cake pan on a double layer of foil and wrapped it around the outside, that kept all the butter and/or rhubarb juices in the foil, not all over the oven! Then I baked it for 45 minutes at 350*, shut the oven off and left the cheesecake in for another 15 minutes.The whole family loves it and we will definitely make it again and again!Thanks for the great recipe!!-28 May 2007
I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. This cheescake was the best of the 3 I made AND I brought all three creations to work and again this cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem....when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubard leaked out of my sprinform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well...the final result was sooooo fantastic, this little mess was well worth it and I'd do it again!!! Thanks!!!-06 Jun 2002
Definately a 5-star recipe!The crust was perfect, neither too crisp nor too soggy, rhubarbs were soft and tasty, cream cheese was rich and creamy and the sour cream-topping added a final touch.-16 Apr 2008
Place the biscuits in a plastic bag, laying them out flat then, using a rolling pin, crush them to fine crumbs.
Mix them with the butter next and press them all over the base of the cake tin. Now put the rhubarb, ginger and sugar in a pan, then cover and cook very gently until soft but not too mushy. In a bowl, beat the eggs, then gradually beat in the cooked rhubarb and juices. Return the mixture to the pan and stir over a low heat until it thickens, but don't allow it to boil or it will curdle.
Then remove the pan from the heat, beat in the curd cheese and leave to cool. Now, in a small bowl, or old cup, mix the gelatine with 2 tablespoons water. Leave to soften for a few minutes then stand the bowl in a pan of hot simmering water and stir until the gelatine liquid is clear then strain in the rhubarb mixture. Next, beat the cream to a soft, floppy consistency, then fold it into the rhubarb mixture and pour it into the prepared tin. Cover with foil and chill for several hours before serving.
- 1.5kg/3lb 5oz rhubarb, trimmed
- 175g/6oz caster sugar
- 300g/10½oz stem ginger biscuits
- 115g/4oz unsalted butter, melted
- 450g/1lb full-fat cream cheese
- 2 lemons, zest only
- 300ml/½ pint soured cream
- 6 free-range eggs, separated
- 1 tbsp icing sugar
Preheat the oven to 200C/400F/Gas 6. Grease and line a 25cm/10in loose-bottomed cake tin.
Cut two thirds of the rhubarb into pieces about 5cm/2in long, place in an ovenproof dish and sprinkle with 55g/2oz of the caster sugar. Roast in the oven for 20 minutes or until tender.
Meanwhile, cut the remaining rhubarb into pieces about 7.5cm/3in long, place in another ovenproof dish with a tablespoon of the caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake.
To make the biscuit base, place the stem ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture.
Beat the cream cheese with the remaining 125g/4½oz caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth.
Spread the rhubarb onto the chilled biscuit base. Whisk the egg whites until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb.
Bake in the oven for about one hour, reducing the heat to 180C/350F/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Let the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.
- 1 stick unsalted butter, melted, plus more, room temperature, for pan
- 18 graham-cracker sheets
- 2 cups plus 2 tablespoons sugar
- 16 ounces cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 large eggs, room temperature, lightly beaten
- 1 1/2 pounds rhubarb stalks, 5 stalks trimmed and halved lengthwise, the rest chopped (1 3/4 cups)
- 6 ounces fresh raspberries
- 1 tablespoon fresh lemon juice
- 1 packet (1/4 ounce) unflavored powdered gelatin
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl stir in melted butter.
Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup add water, if needed).
Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet let drain.
Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
Sprinkle gelatin over 1/4 cup water let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
Cut into pieces, using a sawing motion to slice through rhubarb layer wipe knife between cuts.
The best cheesecake, just make sure you use a strong flavoured, traditional stilton
Lovely cheesecake! I had Lemon Zest White Stilton on hand and used it in place of typical stilton. I made a 1/3 recipe and used two mini springform pans (4.5") serving it with toasted almonds. I was altogether pleased and would happily repeat. Note: the shortbread crust needs only about 11 minutes to bake at 350F although the filling needs 50-55 minutes at 300F.
had this at notable in Calgary. Everybody at the table LOVED it. Just made it at home, and it is absolutely wonderful.
This is exceptional. Every time I serve it, my guests rave. It also keeps well and seems to be better after a few days.
I used stilton with mango and ginger. YUM
Just finished eating this at the Westin Wall Center at Vancouver Airport and it was absolutely exquisite.
Forgot to add that I used 8 oz of supermarket blue cheese crumbles. Was just fine.
This was as good as others reported. One of several desserts for my big party. Gone in a flash!. Crust did not cut well, though. Maybe a different crust next time.
Absolutely amazing! Thank you! I tried the cheesecake at Notables the other day and it was wonderful. I love blue cheese and Stilton so I had to attempt to make it! It was easy to make and absolutely delicious!
After reading the reviews for this Stilton Cheescake, I would agree with the ones who rave about it. I made it for a group wine tasting and everyone asked for the recipe. I do think that those who didn't like it either don't like Stilton or else didn't make it right. Chef Michael Noble just recently opened his own restaurant in Calgary, Alberta, "Notables" and I had this cheesecake there - my husband and I both thought we had died and gone to heaven it was soooooooooo good. If you are ever in Calgary make a point of dining at his restaurant, you won't be disappointed.
I am about to make this cake for the second time for a dinner party. The cake is light and funky it puts guests into a poetic frame of mind not achievable from standard desserts. People tend to remember where they were when they ate Stilton redeemed by rhubarb. And it's super easy to make. I substituted Deborah Madison's nut crust for the shortbread: Ambrosial.
I tried this recipe last week. I love Stilton and Rhubarb and thought that this might be a great match. My wife does not like Stilton. I made the recipe without changing anything. It was great, the cheescake had a great consistancy however the Stilton was a little strong. I would probably cut back just a little on the amount of cheese next time. However even those who did'nt really like strong cheeses liked it as long as they had some of the rhubarb compote with each bite. The compote really adds to this recipe!
I was excited to find this recipe last week and was planning when would be a good time to make it when my darling boyfriend sprung it on me as a Valentine's surprise :-) As a huge blue fan I loved it, but did find it intense (in a good way). I was planning to take other reviewers' advice and make a walnut crust but the boy made the recipe as is and I was actually very impressed with the shortbread crust-- it was one of the most standout aspects. The rhubarb was amazing and could be eaten by itself, but the beauty here is how well everything works together. Loved it but next time need to share with a crowd--I had a whole cake to myself!
I tried the Stilton Cheesecake last night, to mixed reviews. I was hoping for a stronger taste, something that I could serve as an appetizer or part of a cheese course - something like the baked bries in fruit sauces you sometimes see at restaurants. This is most definitley a dessert. As it is, I liked it enough, but not good enough to justify putting $17/pound cheese into it. I still like the idea, and might experiment with it a bit more. Thanks!
Fabulous! Just wonderful served at room temperature. Wonderfully creamy and decadent. Not cloyingly sweet like many cheesecakes. Rhubarb port compote is delicious and helps cut through the richness of the cheesecake. Caveat: only bleu cheese, cheesecake and rhubarb lovers will appreciate this dish. Also, I suggest preparing guests ahead of time. The Stilton flavor might turn some tasters off if they aren't advised of the unusual flavors ahead of time. Only need a very small amount to be satisfied. Made into 2" individual cheesecakes. This size was more than enough for one person.
I made this recipe for a cocktail party and it got rave reviews. Deciding how long to bake the cake was a challenge, though, since the recipe said "1, hours" (a misprint?). After one hour it was clearly not done so I eyeballed it after that. I think the total oven time was 1.5 hours.
Remarkable! The tartness of the rhubarb compote off sets the richness of this creamy delight. I could not find stilton in my locale and substituted Danish blue cheese. This is a definite do again recipe!
I can't say enough good things about this recipe. I've never had a dessert almost bring me to tears like this did because it was so incredible. Every single person at my dinner party asked for a piece to go - and it was very hard for me to part with the leftovers. I can't say enough how wonderful this was, especially if you don't like really sweet desserts. I recommend having a glass of riesling dessert wine with this as well - the sweetness of the wine was a nice foil to the almost savory flavor of the cheesecake. I can't help but say don't pay any attention whatsoever to the other reviewers who made changes or who didn't like it - I think they're used to the typical American sweet cheesecake with cherry topping, and that kind of person just won't appreciate the truly wonderful dessert this is. I've made a lot of desserts in my time and this one easily claimed the title of the best dessert I've ever made or eaten in any restaurant.
Makes a great appetizer. I used a high quality blue cheese instead of stilton, reduced the sugar in both crust and filling, and made two cakes in small (6") springform pans. These wedges pack a punch! Place the sauce alongside and it is beautiful on a buffet table.
I was not impressed, although I really wanted to like this cheese cake, given my love for both stilton and cheese cake. I also gave it to five friends to sample, all of whom agreed--great texture, strange flavor (too strong).
Excellent with a few modifications. I made a half walnut half zwieback crust -- don't like shortbread crust with cheesecake. Also, I (like the reviewer from 4/8/2001) was "lucky" to find the flavored (blueberry, lemon, strawberry) stilton at my local Costco. I had originally purchased the chese trio for serving guests over the holidays. Before setting it out on the buffet, I took a nibble. Yuck! I like stilton, but the flavored stilton is horrible. Instead of chucking the $8.00 cheese trio, I put it to work in this recipe -- the result was amazing. Note: I did have to extend the cooking time by 20 mintues because the middle was not cooked.
Excellent taste and texture and simple recipe. Had to use frozen rubarb in the compote and it still had a lovely flavour. I would suggest letting your guests know how unique it really is before they taste it. Otherwise it just tastes like a really good cheesecake and they miss the whole point. The Stilton adds indistinguishable distinctive flavour but most palates would not figure came from this strong cheese. The port is also an excellent addition to this recipe.
Wondering if this is the cheesecake that is used by the chef at Catch in Calgary. A friend had it there and said what she loved about it is that it was fluffy. I would love hear suggestions regarding how to alter this recipie, (with what. a little flour?) so that it ɿluffs' up a bit. I think I will be making it with a walnut crust as many others have suggested.
This is a distinctive not sweet cheesecake perfectly complemented by the rhubarb compote- and a very pretty presentation.
Although a bit time consuming, this dish is heaven on a plate. Find the VERY BEST Stilton you can, that makes a huge difference! Our dinner guests couldn't stop raving.
Tom Kitchin recipe: Rhubarb cheesecake
Knead the butter into the dry ingredients to create a breadcrumb texture.
Bake at 170C/Gas Mark 3, mixing every 5 minutes until golden brown.
Once the crumble mixture is cooked, mix with 40g of melted butter and place in a lined ring for the base of the cheesecake.
For the cheesecake:
Soak the gelatine leaves in cold water.
In a small pan, add the lemon zest, vanilla seeds and 50ml of cream and heat over a low heat.
Then add the gelatine until it is melted.
Semi-whip the rest of the cream and leave to one side.
In a mixing bowl, beat the cream cheese, crowdie and icing sugar until smooth.
Add the cream and lemon mix and beat until the mixture is smooth and mixed through completely.
Fold this mixture into the semi-whipped cream then pour on to the base and chill until set.
For the jelly:
Pour the consommé into a saucepan.
Add the gelatine leaves and stir until the dissolved.
Turn on heat to medium and allow the mixture to simmer for about 10 minutes.
Turn off heat and let it sit for 1-2 minutes.
Top the cheesecake with the jelly and chill to set.
You may place a handful of nuts and rose petals on top of the cheesecake for decoration.
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What 1 Other has said
This cheesecake is truly superb. Easy to make if you follow the instructions. I was worried about the rhubarb not softening or giving out too much liquid but neither happened. I was unsure about putting sour cream on the hot cheesecake but it made a great look to the top. I wasn't sure whether should be served warm but best chilled where it sets perfectly to remove from the baking tin. The biscuit base is gorgeous. Enjoy!
- 1 cup flour
- 1/4 c. white sugar
- 1/2 c. butter
- 3 c. chopped rhubarb
- 1/2 c. white sugar
- 1 Tbsp. flour
- 2 pkg (8 oz.) cream cheese softened
- 1/2 c. white sugar
- 2 eggs
- 1 c. sour cream
- 2 Tbsp. white sugar
- 1 tsp. vanilla extract
Preheat oven to 350 degrees. Mix 1 c. flour, 1/4 c. sugar and 1/2 c. softened butter, until crumbly. Place the mixture on the bottom of a greased 9 inch springform pan. Pat down lightly. In a bowl combined rinsed, chopped rhubarb, 1/2 c. white sugar and 1 Tbsp flour. Pour this over the crust. Bake 15 minutes. Remove from oven and put aside.
In mixing bowl, beat the cream cheese and 1/2 c. sugar until fluffy. Add in the eggs which have been beaten slighty. Mix only until the eggs are mixed in. Do not over beat.
Bake 30 minutes or until cheesecake is set (I use a thermometer and bake until 165 degrees). Pour sour cream mixture on top while still hot.
To make sour cream topping: in bowl mix 1 c. sour cream, 2 Tbsp. sugar and vanilla.
Take our of oven and leave cheesecake for 1 hour, slide knife around edge and remove rim. Leave until room temp and then put into refrigerator. Refrigerate overnight before serving.
In a bowl, combine flour, brown sugar and salt cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13x9x2" baking dish. Bake at 375 degrees F for 10 min. Cool slightly.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla mix well. Pour over crust.
Bake for 20-25 minutes or until center is set and edges are light brown. Cool.
In a small saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon bring to a boil over med. heat. Cook, stirring constantly, until mixture thickens, about 5 min. Stir in food coloring, if desired. Remove from heat cool. Pour over filling.
Dig into a Luscious Rhubarb Cheesecake Tart and Other Summer Fruit Recipes
One of my favourite things about summer food is the fresh fruits and vegetables, and our family goes through a lot of them.
Whether we’re feasting on sweet B.C. cherries, crunching carrots from the garden or snacking on some locally-picked Saskatoon berries, the bounty of summer isn’t just delicious, it’s healthy too!
And when I’m in the mood to cook, there is no produce that appeals to me more than the fruits and vegetables I get from my own back yard. Right now, rhubarb is at its prime for whipping up tasty treats!
My personal favourite recipe using rhubarb has always been Rhubarb Crisp. It’s simple, delicious and freezes well so that in the cold winter months, I can still enjoy the taste of summer.
But this year we have so much rhubarb that I decided to branch out and try some different summer recipes. And Kraft Canada was ready to help! I knew as soon as I discovered the Rhubarb Cheesecake Tart recipe that it would be a must-make for me.
While a rhubarb tart looks like a gourmet creation, it’s surprisingly easy to put together since the sweet shortbread-style crust, the cheesecake filling and the spiced rhubarb topping all cook at the same time. In about an hour, my rhubarb dessert was complete and just needed to chill to be ready to serve at dinner.
This tart is also a very versatile choice. Try it with fresh peaches, strawberries or cherries for a delicious twist on the classic recipe. Just remember to halve the amount of sugar you add to the fruit since most fruits have more natural sugar than rhubarb does!
If you love cheesecake as much as I do, you’ll also want to try this scrumptious no bake Berry Cheesecake recipe! It can be made with your favourite combination of fresh or frozen berries and it’s perfect for special occasions!
Of course, no matter what fresh fruit you want to use in your cooking, there are always plenty of fruit desserts to choose from on the Kraft Canada website!
This Rhubarb Cheesecake Tart was a huge hit in our house and since it’s so easy to make and looks so impressive, I have a feeling it will be a frequent dessert for potlucks and family gatherings.
Give it a try yourself using rhubarb or your own favourite fruit and enjoy the tastes of summer in a very delicious way!