Rhubarb Cheesecake

In Alsace, any garden has rhubarb plants. In Alsace, any kitchen smells like baked cheesecake every now and then. Casserole&Chocolat(e) has decided to combine the two: rhubarb cheesecake!!

Isn’t it obvious after all?? Just think about it… The softness of a baked cheesecake, the acidity of the rhubarb, it’s a winning combination for sure!!

And it is another way to enjoy rhubarb season since it doesn’t last long… You are just going to L-O-V-E it!!

The recipe is simple: you will make a rhubarb compote, you will spread it on a shortcrust pastry or a shortbread pastry. You can also prepare it with frozen rhubarb if you don’t have fresh one.

And if you like your cheesecake with a fruit sauce, I strongly recommend a  strawberry sauce. The strawberry/rhubarbe combination is pure common sense…

I think you are ready to get to the next step…

The recipe, Chef!

Print Recipe

Rhubarb Cheesecake

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Serves: 8-10 Difficulty: Easy Price: $

Cooking Time: 1 hour 15 min

Ingredients

• 300 g pastry
• 3-4 rhubarb stalks
• 60 g sugar
• Vanilla powder
• 600 g smooth cream cheese
• 15 cl cream
• 4 eggs
• 1 egg white
• 60 g starch (or flour if you don't have starch)
• 190 g sugar

Instructions

1

Cook, at low heat, for 10 minutes, the rhubarb (peeled and cut in cubes) with the 60 g of sugar and vanilla powder.

2

Preheat your oven at 210 degrees.

3

In a large bowl, put the smooth cream cheese, the cream, the egg yolks, the sugar, the vanilla sugar and the starch. Mix.

4

Whip the egg whites firmly.

5

Add the egg whites with a spatula to the cream cheese mixture.

6

Spread your pastry with a generous thickness and put it in your mold.

7

Pour the rhubarb compote on the pastry and spread it.

8

Pour the cream cheese mixture on the rhubarb.

9

Bake for 45 minutes.

10

After 45 minutes, turn off your oven, open the door and leave the cake inside for a few minutes.

11

Then, let it cool down at room temperature for 20 minutes before unmolding.