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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.
Might you like this cakes too!
- Cheesecake with blueberry compote
- 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!
Rhubarb cheesecake
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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