This delicious Nigella-inspired rhubarb cheesecake is a creamy, tangy dessert that’s easy to make and perfect for any occasion. With a simple crust and a rich, velvety filling, this quick treat uses common ingredients, and frozen rhubarb works just as well as fresh, making it a flexible, crowd-pleasing recipe.
Ingredients Needed:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup butter
- 3 cups chopped, rhubarb (frozen is fine)
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 8 ounces cream cheese
- ½ cup granulated sugar
- 2 eggs
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
How To Make Rhubarb Cheesecake ?
- Preheat the oven: Set to 190°C / 375°F.
- Make the crust: In a medium bowl, mix 125g / 1 cup flour, 50g / ¼ cup sugar, and 115g / ½ cup butter until crumbly. Press the mixture into the bottom of a 23cm / 9-inch springform pan.
- Prepare the rhubarb filling: In a medium bowl, toss 375g / 3 cups chopped rhubarb with 100g / ½ cup sugar and 15g / 1 tablespoon flour. Spread evenly over the crust.
- Bake the rhubarb layer: Bake for 15 minutes, then remove from the oven and set aside. Reduce the oven temperature to 175°C / 350°F.
- Prepare the cream cheese filling: In a large bowl, beat 225g / 8 ounces cream cheese with 100g / ½ cup sugar until smooth. Add 2 eggs, one at a time, beating well after each. Pour the mixture over the warm rhubarb layer.
- Bake the cheesecake layer: Bake in the 175°C / 350°F oven for 30 minutes or until the filling is set.
- Prepare the sour cream topping: In a small bowl, mix 240ml / 1 cup sour cream, 25g / 2 tablespoons sugar, and 5ml / 1 teaspoon vanilla extract. Spread evenly over the hot cheesecake.
- Cool and chill: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight for the best texture.
Recipe Tips:
- Use Room Temperature Cream Cheese : Make sure the cream cheese is at room temperature for a smooth, lump-free filling that’s easy to blend.
- Press the Crust Firmly : Press the crust mixture tightly into the pan to create a solid base that won’t crumble when you slice the cheesecake.
- Don’t Overmix the Eggs : When adding eggs to the cream cheese filling, mix gently to avoid air bubbles, which can cause cracks as the cheesecake bakes.
- Bake at the Right Temperatures : Remember to reduce the oven temperature after baking the crust and rhubarb. This helps the filling set evenly without overcooking.
- Spread the Sour Cream Topping While Hot : For the smoothest finish, add the sour cream topping to the cheesecake while it’s still warm, allowing it to settle into a perfect layer.
How To Store Leftovers?
- Refrigerate: First, let the leftover rhubarb cheesecake cool completely to room temperature. Once cooled, cover it with plastic wrap or transfer it to an airtight container, then refrigerate for up to 5 days.
- Freeze: After cooling, wrap the cheesecake tightly in plastic wrap, then in foil, and freeze for up to 2 months. To serve, thaw the cheesecake in the refrigerator overnight before enjoying.
Nutrition Facts:
Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 421
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 250mg
- Potassium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 7g
Try More Nigella Lawson Recipes:
- Nigella Lawson No Bake Lemon Cheesecake
- Nigella Burnt Basque Cheesecake
- Nigella Lime And Ginger Cheesecake Recipe
Nigella Rhubarb Cheesecake Recipe
Description
This delicious Nigella-inspired rhubarb cheesecake is a creamy, tangy dessert that’s easy to make and perfect for any occasion. With a simple crust and a rich, velvety filling, this quick treat uses common ingredients, and frozen rhubarb works just as well as fresh, making it a flexible, crowd-pleasing recipe.
Ingredients
Instructions
- Preheat the oven: Set to 190°C / 375°F.
- Make the crust: In a medium bowl, mix 125g / 1 cup flour, 50g / ¼ cup sugar, and 115g / ½ cup butter until crumbly. Press the mixture into the bottom of a 23cm / 9-inch springform pan.
- Prepare the rhubarb filling: In a medium bowl, toss 375g / 3 cups chopped rhubarb with 100g / ½ cup sugar and 15g / 1 tablespoon flour. Spread evenly over the crust.
- Bake the rhubarb layer: Bake for 15 minutes, then remove from the oven and set aside. Reduce the oven temperature to 175°C / 350°F.
- Prepare the cream cheese filling: In a large bowl, beat 225g / 8 ounces cream cheese with 100g / ½ cup sugar until smooth. Add 2 eggs, one at a time, beating well after each. Pour the mixture over the warm rhubarb layer.
- Bake the cheesecake layer: Bake in the 175°C / 350°F oven for 30 minutes or until the filling is set.
- Prepare the sour cream topping: In a small bowl, mix 240ml / 1 cup sour cream, 25g / 2 tablespoons sugar, and 5ml / 1 teaspoon vanilla extract. Spread evenly over the hot cheesecake.
- Cool and chill: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight for the best texture.
Notes
- Use Room Temperature Cream Cheese : Make sure the cream cheese is at room temperature for a smooth, lump-free filling that’s easy to blend.
- Press the Crust Firmly : Press the crust mixture tightly into the pan to create a solid base that won’t crumble when you slice the cheesecake.
- Don’t Overmix the Eggs : When adding eggs to the cream cheese filling, mix gently to avoid air bubbles, which can cause cracks as the cheesecake bakes.
- Bake at the Right Temperatures : Remember to reduce the oven temperature after baking the crust and rhubarb. This helps the filling set evenly without overcooking.
- Spread the Sour Cream Topping While Hot : For the smoothest finish, add the sour cream topping to the cheesecake while it’s still warm, allowing it to settle into a perfect layer.
Nigella Rhubarb Cheesecake Recipe