How To Make Rhubarb Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 250g digestive biscuits
- 100g melted butter
- 300g cream cheese
- 150g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 200g rhubarb, diced
- 50g caster sugar
- 1 tbsp cornstarch
Instructions
-
Preheat the oven to 180°C (350°F).
-
Crush the digestive biscuits into fine crumbs and mix with melted butter. Press this mixture into the base of a greased 8-inch springform pan.
-
In a mixing bowl, beat the cream cheese, granulated sugar, eggs, and vanilla extract until smooth. Pour this mixture over the biscuit base.
-
Bake in the preheated oven for 40-45 minutes until the cheesecake is set and slightly browned on top.
-
While the cheesecake is baking, cook the diced rhubarb, caster sugar, and cornstarch in a saucepan over medium heat until the rhubarb is soft and the mixture has thickened. Let it cool.
-
Once the cheesecake has cooled, spread the rhubarb compote over the top. Chill in the refrigerator for at least 4 hours before serving.
-
Serve the rhubarb cheesecake chilled and enjoy!
Nutrition
- Calories : 580kcal
- Total Fat : 37g
- Saturated Fat : 21g
- Cholesterol : 170mg
- Sodium : 480mg
- Total Carbohydrates : 55g
- Dietary Fiber : 2g
- Sugar : 36g
- Protein : 8g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
