Rhubarb and lemon baked cheesecake

Rhubarb and lemon baked cheesecake
  • Serves icon Serves 10-12
  • Time icon Takes 45 min to make, 65 min to cook, plus cooling and chilling

This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous.

Nutrition: per serving

Calories
550kcals
Fat
43g (25.6g saturated)
Protein
6.6g
Carbohydrates
32.1g (21.6g sugars)
Fibre
0.7g
Calories
550kcals
Fat
43g (25.6g saturated)
Protein
6.6g
Carbohydrates
32.1g (21.6g sugars)
Fibre
0.7g

For 12 servings

Ingredients

  • 100g mascarpone
  • 600g full-fat cream cheese
  • 150g golden caster sugar
  • Grated zest of 2 lemons
  • 2 tbsp plain flour
  • 3 medium free-range eggs and 2 yolks, beaten
  • 100g soured cream

For the rhubarb curd

  • 360g trimmed rhubarb, cut into 2cm pieces
  • 50g golden caster sugar, plus 1 tbsp extra to taste
  • 2 tbsp grenadine
  • 2 tbsp cornflour
  • 2 medium free-range egg yolks
  • 50g unsalted butter, melted

For the base

  • 60g unsalted butter, plus extra for greasing
  • 200g digestive biscuits

Method

  1. To make the rhubarb curd, mix the rhubarb, the 50g golden caster sugar and grenadine in a pan. Heat gently for about 12 minutes or until the rhubarb starts to break down. Remove and purée in a food processor, then return to the pan. Mix the cornflour with a little of the rhubarb purée from the pan to make a paste, then return to the pan, bring to the boil and bubble for a minute. Taste and, if it’s too tart, add 1 tbsp more sugar. In a bowl, whisk the yolks with the butter and rhubarb mixture. Cover and cool completely.
  2. Preheat the oven to 180°C/fan160°C/gas 4. To make the base, butter a 22cm x 9cm deep, loose-bottomed sandwich tin and line the base with a circle of baking paper. Drop the digestives into a sealable freezer bag and crush with a rolling pin to fine crumbs. Melt the butter in a saucepan, then add the crushed biscuits. Stir until well coated, then spoon over the base of the prepared sandwich tin, pressing down to ensure a firm, even layer. Chill in the fridge for 20 minutes.
  3. To make the cheesecake mixture, beat the mascarpone and cream cheese for 2 minutes with an electric hand mixer until really smooth. Add the sugar and continue to whisk for a couple of minutes more. Beat in the lemon zest and flour, followed by the beaten eggs, a little at a time, then fold through the soured cream.
  4. Spoon layers of the cheesecake mixture and rhubarb curd into the tin and ripple the top with a wooden skewer. Bake for 50 minutes until golden with a slight wobble. Turn off the oven and leave inside to cool completely (see tip). Carefully remove from the tin to a serving plate.

delicious. tips

  1. Leaving the cheesecake in the turned-off oven will allow it to cool more slowly and should therefore stop the surface from cracking.

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3.6 votes

Reviews

Read what others say...

  1. I love this recipe because . . . I’ve adored making swirled cheesecakes since I was a kid, and rhubarb is my new favourite ingredient since I moved to the UK last year!

  2. I love this recipe because we have
    An allotment that provides us with a glut of rhubarb every spring and chickens so this is a showstopper way to use up some excess ingredients. Ran out of digestives last time I made and found ginger nut biscuits are even better in the base.

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3.6 votes

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