Rhubarb Crumble Cheesecake Recipe!

Hello lovelies,

It’s rhubarb season my loves and you best believe I’m in my element!

If there’s one thing you should know about me, I love the sweet tartness of rhubarb and it holds a very nostalgic place in my heart. Long story short, as a child/teenager, my grandad would grow rhubarb in his garden then bring us big batches of it every year whilst in season, in which my mum would make the most delicious tasting deserts.

It holds so many happy, tasty memories and I love to bring those back to life by creating my own bakes with rhubarb each year.

Going back to a couple of years ago, I shared with you an apple crumble cheesecake recipe which was an absolute hit with you guys. I had so many people tell me they re-created it so i thought – what better way to hero rhubarb than doing a rhubarb crumble cheesecake?

Inspired by Jane’s Patisserie, this rhubarb crumble cheesecake quickly became a hit in my household and I can guarantee it will in yours too!

{ Janes Original Recipe: https://thehappyfoodie.co.uk/recipes/janes-patisserie-rhubarb-crumble-cheesecake/? }

So, if you’d like to recreate this rhubarb crumble cheesecake, then you know the drill. Keep on scrolling down and you’ll find today’s recipe.

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Category: Desert

Servings: 8-10 Slices

Prep Time: 30 Minutes

Bake Time: 20 Minutes

Chill Time: Minimum 6 Hours

Overall Time: 6+ Hours

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Ingredients You Need For Crumble Topping:

• 120g Of Plain Flour
• 60g Of Caster Sugar
• 60g Of Unsalted Butter, Chilled & Cubed

Ingredients You Need For The Rhubarb Filling:

• 400g Of Fresh Rhubarb, Cut Into 3cm Pieces
• 75g Of Caster Sugar
• 2tbsp Of Water

Ingredients You Need For The Biscuit Base:

• 300g Of Digestive Biscuits
• 100g Of Unsalted Butter

Ingredients You Need For The Cheesecake Filling:

• 500g Of Full-Fat Philadelphia Cream Cheese
• 100g Of Icing Sugar
• 1tbsp Of Vanilla Bean Paste / Extract
• 150ml Of Double Cream

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How To Make The Crumble Topping:

• Firstly, gather together your equipment and ingredients, line a baking tray with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 5.
• Secondly, put the 120g of plain flour, 60g of caster sugar and 60g of chilled and cubed unsalted butter into a bowl and using your fingertips, rub the ingredients together until it resembles breadcrumbs.
• Next, spread the crumble topping onto the pre-lined baking tray and bake for 20 minutes, mixing occasionally until it starts to brown.
• Once browned, remove from the oven and set to one side to allow it to cool completely on the baking tray.

How To Make The Rhubarb Filling:

• In a large saucepan, over a medium heat, put the 400g of chopped rhubarb, 75g of caster sugar and 2tbsp of water and cook for about 5-10 minutes, until the rhubarb has softened but still holds its shape (without becoming mushy).
• Strain the rhubarb mixture of any excess liquid and set to one side to cool fully.

How to Make The Biscuit Base:

• In a food processor or with a rolling pin, blitz/bash the 300g of digestive biscuits into a fine crumb and place into a large bowl.
• Mix the 100g of melted unsalted butter into the biscuit crumbs until combined.
• Press the biscuit mixture into the base of a deep, 8” loose-bottomed cake tin.
• Set to one side.

How To Make The Cheesecake Filling:

• In a large bowl, mix together the 500g of full-fat philadelphia cream cheese with the 100g of icing sugar and 1tbsp of vanilla extract until smooth.
• Next, in a separate large bowl, whisk the 150ml of double cream to soft peaks.
• Fold the whipped double cream into the cream cheese mixture until combined.
• Now, add the cooled rhubarb mixture into the cheesecake filling and fold through carefully.

How To Assemble:

• Spread the rhubarb cheesecake filling on top of the biscuit base evenly.
• Sprinkle the baked crumble topping on top of the cheesecake filling until the filling is completely covered. Press down lightly into the filling.
• Finally, place the cheesecake into the fridge and allow to chill for a minimum of 6 hours (until set). Carefully remove from the baking tin and serve.

That’s your Rhubarb Crumble Cheesecake prepared, assembled and chilled, ready for you to enjoy!

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Notes:

• This cheesecake should be stored in the refrigerator for up to 4 days.
• You can use any crumble-related fruit for this cheesecake, such as: apples, blackberries, plums or cherries. Just prepare the fruit in the same way.
• My apple crumble cheesecake: https://ellegracedeveson.com/2023/09/20/apple-crumble-baked-cheesecake-recipe/

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There is nothing I love more than creating new rhubarb recipes to share with my loved ones and this recipe really does allow the rhubarb to take centre stage and allows it to work beautifully alongside the biscuit base, cheesecake centre and crumble topping.

This is a must try, that’s for sure!

{ for anyone who wanted the apple crumble cheesecake recipe I made a couple of years back, I’ve linked it here: https://ellegracedeveson.com/2023/09/20/apple-crumble-baked-cheesecake-recipe/ }

Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it. Are you a rhubarb lover? Did you enjoy it in the cheesecake?

Sending you all tons of love & hugs as always,

Elle xo