Mary Berry Rhubarb Cheesecake​ Recipe

This refreshing Mary Berry Rhubarb Cheesecake is made with fresh rhubarb, cream cheese, ginger biscuits, caster sugar, and a hint of orange for a vibrant flavor. The result is a creamy, tangy, and perfectly sweet dessert with a crunchy base. This recipe creates a show-stopping dessert, perfect for a spring or summer gathering, and serves eight people.

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Mary Berry Rhubarb Cheesecake Ingredients

For the Rhubarb Topping:

• 750g rhubarb, trimmed and cut into 4cm pieces
• 25g caster sugar
• Finely grated zest and juice of 1/2 orange

For the Biscuit Base:

• 250g ginger nut biscuits
• 90g butter, melted

For the Cheesecake Filling:

• 500g full-fat cream cheese
• 200ml double cream
• 4 large eggs
• 100g caster sugar

How To Make Mary Berry Rhubarb Cheesecake

1. Prepare the rhubarb: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). In a baking dish, toss the rhubarb pieces with the 25g of caster sugar and the orange zest and juice. Bake for 10-15 minutes, or until the rhubarb is tender but still holds its shape. Set aside to cool completely.
2. Make the biscuit base: While the rhubarb is cooling, prepare the base. Crush the ginger nut biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. In a bowl, mix the biscuit crumbs with the melted butter until well combined.
3. Form the crust: Press the biscuit mixture firmly and evenly into the base of a 22cm springform tin. You can use the back of a spoon or the bottom of a glass to get a flat, compact layer. Place the tin in the refrigerator to chill and firm up while you make the filling.
4. Create the creamy filling: In a large bowl, beat the cream cheese on a medium speed until it is soft and smooth. Pour in the double cream and beat on a low speed until just combined. Be careful not to splash.
5. Combine the filling ingredients: With the mixer still on low, add the eggs one at a time, ensuring each is well mixed before adding the next. Finally, add the 100g of caster sugar and mix until smooth.
6. Assemble the cheesecake: Remove the chilled biscuit base from the fridge. Spoon about half of the cooled rhubarb pieces over the base. Pour the cream cheese mixture over the rhubarb.
7. Bake the cheesecake: Place the tin on a baking sheet and bake for about 40 minutes. The cheesecake should be almost set, with a slight wobble in the very center when you gently shake the tin.
8. Cool and serve: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool down slowly. This helps prevent cracks. Once at room temperature, chill in the refrigerator for at least 4 hours, or preferably overnight. To serve, top with the remaining cooled rhubarb.

Recipe Tips

• Don’t Overcook the Rhubarb: For a beautiful presentation, it’s important that the rhubarb pieces maintain their shape. Keep a close eye on them as they bake, as they can quickly turn to mush.
• Room Temperature Ingredients: For a smooth, lump-free cheesecake filling, ensure your cream cheese and eggs are at room temperature before you start. This allows them to blend together more easily.
• Slow Cooling is Key: To prevent your cheesecake from cracking, a slow and gentle cooling process is essential. Leaving it in the turned-off oven with the door ajar allows it to cool gradually.
• Chill Thoroughly: For the best texture and clean slices, the cheesecake must be completely chilled. Chilling it overnight is ideal as it allows the flavors to meld and the filling to set firmly.

What To Serve With Rhubarb Cheesecake

This rhubarb cheesecake is delightful on its own, with its creamy texture and tangy topping. For an extra touch of indulgence, serve each slice with a dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream. A drizzle of caramel sauce or a scattering of toasted almonds would also complement the flavors beautifully. For a beverage pairing, a cup of tea or a sweet dessert wine works wonderfully.

How To Store Rhubarb Cheesecake Leftovers

• Refrigerate: Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 3 days. If you don’t have a container that fits, you can cover the cheesecake loosely with plastic wrap.
• Freeze: This cheesecake can be frozen for longer storage. It’s best to freeze it without the rhubarb topping, if possible. Wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil, and it will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

Mary Berry Rhubarb Cheesecake Nutrition Facts

• Calories: 430 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 165mg
• Sodium: 220mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 7g

Frequently Asked Questions

• Can I use frozen rhubarb for this recipe? Yes, you can use frozen rhubarb. There is no need to thaw it before tossing it with the sugar and orange juice. You may need to add a few extra minutes to the baking time.
• Why did my cheesecake crack? Cracks in a cheesecake are often caused by it being overbaked or cooled too quickly. To avoid this, bake it just until the center has a slight wobble and allow it to cool down slowly in the oven with the door ajar.
• Can I make this cheesecake ahead of time? Absolutely. This is a great dessert to make a day in advance. In fact, the flavor and texture are often even better after a night of chilling in the refrigerator.
• What can I use instead of ginger nut biscuits? If you’re not a fan of ginger, you can easily substitute the ginger nut biscuits with digestive biscuits or graham crackers for a more traditional cheesecake crust.

Try More Recipes:

• Mary Berry New York Cheesecake Recipe​
• Mary Berry Malteser Cheesecake​ Recipe
• Mary Berry Chocolate Orange Cheesecake​ Recipe