Rhubarb cheesecake

This post is also available in deutsch.We are fully enjoying the rhubarb season this year. And still have a delicious recipe in store. Today, however, there is a moist rhubarb cheesecake with crispy sliced almonds and cookie base.

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• Passion Fruit Cake (no-bake cheesecake)
• Chocolate Cheesecake – Russischer Zupfkuchen (vegan)

Rhubarb cheesecake

filling
500 g cream cheese
40 g vanilla custard powder or 40 g corn starch + 1 tsp vanilla extract
70 ml whipped cream
50 g of sugar
2 eggs
cookie base
150 g cookies with filling, or graham cookies
60 g butter, melted
Topping
220 g rhubarb
2 tbsp of sugar
1-2 tablespoons of water
1/2 tsp vanilla extract
also
sliced almonds
Springform pan 20 cm

Preheat the oven to 180 ° C. Line the bottom of the springform pan with baking paper and grease the edge.
Using a food processor, pulse the cookies into crumbs. Pour into a medium bowl and stir in melted butter until combined. Put in the mold and press firmly.
Allow crust to slightly cool as you prepare the filling.
Put the cream cheese in a bowl and mix with the pudding powder, whipped cream, eggs and sugar.
Chill.
Cut the rhubarb into 2 cm wide pieces and place in a saucepan with the remaining ingredients. Let it simmer for 3 minutes.
Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Now add the rhubarb over the filling. Sprinkle with a few sliced almonds and bake in the oven for 50 -60 minutes.
Open a crack in the oven door and leave the cake in the oven for 30 minutes. Then let the cake cool completely.
Take out of shape and enjoy.

If you try this Rhubarb cheesecake or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Rhubarb cheesecake

A simple rhubarb cheesecake recipe with a cookie base and sliced almonds. The perfect cake for the spring table. Moist & delicious.

Course cheesecake

Cuisine cake, Dessert

Keyword rhubarb

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Author Klaraslife

Ingredients

filling

• 500 g cream cheese
• 40 g vanilla custard powder or 40 g corn starch + 1 tsp vanilla extract
• 70 ml whipped cream
• 50 g of sugar
• 2 eggs

cookie base

• 150 g cookies with filling or graham cookies 
• 60 g butter melted

Topping

• 220 g rhubarb
• 2 tbsp of sugar
• 1-2 tablespoons of water
• 1/2 tsp vanilla extract

also

• sliced almonds
• Springform pan 20 cm

Instructions

• Preheat the oven to 180 ° C. Line the bottom of the springform pan with baking paper and grease the edge.
• Using a food processor, pulse the cookies into crumbs. Pour into a medium bowl and stir in melted butter until combined. Put in the mold and press firmly.
• Allow crust to slightly cool as you prepare the filling.
• Put the cream cheese in a bowl and mix with the pudding powder, whipped cream, eggs and sugar.
• Chill.
• Cut the rhubarb into 2 cm wide pieces and place in a saucepan with the remaining ingredients. Let it simmer for 3 minutes.
• Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Now add the rhubarb over the filling. Sprinkle with a few sliced almonds and bake in the oven for 50 -60 minutes.
• Open a crack in the oven door and leave the cake in the oven for 30 minutes. Then let the cake cool completely.
• Take out of shape and enjoy.

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