Baked Rhubarb Cheesecake recipe

Preparation Time: 30 minutes | Cooking Time: 40 minutes

Cheesecake is always a treat and it makes a lovely change from the usual crumbles and cakes. In this recipe, rhubarb, cream cheese, mascarpone, sugar and eggs are combined and baked until set and delicious.


  • 225g digestive biscuits
  • 75g butter
  • 2 tbsp. sugar
  • 375g chopped rhubarb
  • 250g cream cheese
  • 250g mascarpone cheese
  • 2 eggs
  • 200g caster sugar
  • 1 tbsp. flour


  1. Bash the digestives with a rolling pin until the form fine crumbs. Mix with the sugar and melted butter. Press into the bottom of a 23cm springform cake tin and chill in the fridge until set.

  2. Meanwhile, toss the rhubarb with half the sugar and flour and spread in a baking tin. Bake at 180C for 10 minutes, then put through a sieve to get rid of excess liquid.

  3. Beat together the cream cheese, mascarpone and the rest of the sugar until smooth. Beat in the eggs one at a time and fold in the rhubarb. Pour over the cheesecake base and cook for 30 minutes at 180C, or until the cheesecake sets.

If you like, keep a bit of the rhubarb back and use it as a topping. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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