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Rhubarb Cheesecake

Rhubarb cheesecake with a press-in graham crust and a silky, creamy baked filling topped with a tangy, glossy rhubarb compote. Bakes to a just-set center with a slight wobble, then chills for clean slices.
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Prep Time 25 minutes
Cook Time 55 minutes
chill 4 hours
Total Time 5 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 200 g graham crackers
  • 100 g unsalted butter
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 600 g cream cheese
  • 150 g granulated sugar
  • 3 large eggs
  • 200 ml heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Rhubarb Topping
  • 300 g rhubarb
  • 80 g granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • 1 springform pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 160°C (320°F) and line a springform pan with parchment, ensuring the parchment covers the base. This prevents sticking and helps lift the cheesecake out cleanly.
  2. Mix crushed graham crackers, melted unsalted butter, and granulated sugar until evenly moistened. Press the mixture firmly into the pan base using the bottom of a cup to create a tight crust layer.
  3. Bake the crust for 8 minutes, or until set, then let it cool completely. The crust should look slightly dry on the surface before you add the filling.
Make the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth and creamy. Scrape down the sides to remove lumps for a silky texture.
  2. Add eggs one at a time, mixing gently after each addition. Stop as soon as each egg is incorporated to avoid overmixing.
  3. Stir in heavy cream, vanilla extract, and lemon juice until fully combined. Mix just until no streaks remain.
  4. Pour the filling over the cooled crust. Bake at 160°C (320°F) for 45 minutes, until the center is just set with a slight wobble; it will firm up as it cools.
Chill and add the rhubarb topping
  1. Let the cheesecake cool completely at room temperature, then chill in the refrigerator for 4 hours. Chilling helps the texture set for neat slicing.
  2. Cook rhubarb, granulated sugar, water, and cornstarch over medium heat until thick and glossy. Stir continuously, and cook just until the mixture looks translucent and coats a spoon.
  3. Cool the rhubarb topping completely, then spread it over the chilled cheesecake before serving. Keep the topping cool so it doesn’t melt into the filling.

Notes

For the smoothest filling, use cream cheese that’s fully softened (about room temperature) and mix gently after adding eggs. Store the cheesecake covered in the refrigerator for up to 4 days; freeze unfrosted for up to 2 months, thaw overnight in the fridge, then add fresh topping. For a lighter option, substitute half the cream cheese with low-fat cream cheese, but expect a slightly softer set.