Nigella’s Rhubarb Cheesecake will take your taste buds on a heavenly tango. Cheesecake’s rich appeal is combined with the fresh flavor of rhubarb in this tempting dessert that is nestled in a buttery crust. Get ready for a sugar rush that will leave you spellbound.
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What Is Nigella Rhubarb Cheesecake?
Nigella Rhubarb Cheesecake is a luscious dessert that combines the creamy richness of cheesecake with a tangy rhubarb swirl. It features a buttery graham cracker crust and a smooth, velvety filling made with cream cheese, sour cream, and melted white chocolate. A delightful treat for any occasion!
Nigella Rhubarb Cheesecake Ingredients
Rhubarb swirl:
- 2 1/2 cups sliced fresh or frozen rhubarb
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- red or pink food coloring optional
Crust:
- 1 1/4 cups graham cracker crumbs from about 8 or 9 graham cracker sheets
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1/2 teaspoons ground cinnamon optional
- 1/8 teaspoon salt
Cheesecake:
- 3 8-ounce packages of full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 4 ounces chopped white chocolate melted and cooled slightly
How To Make Nigella Rhubarb Cheesecake
Rhubarb swirl:
- In a small saucepan over medium heat, mix the sugar, lemon juice, and rhubarb. Slowly boil while stirring often.
- Turn the heat down to low and continue stirring often until the rhubarb has broken down and the sauce has thickened. All the liquid should have evaporated by now, but if not, keep cooking on low.
- Turn off the heat and add some food coloring if you like.
- Set aside to chill while you prepare the crust and filling.
Crust:
- Set oven temperature to 350 degrees. Prepare a 9-inch springform pan by spraying it with cooking spray and setting it aside.
- Add the butter, sugar, cinnamon (if using), and salt to the graham cracker crumbs in a bowl and stir until the crumbs are equally moistened. The mixture should be pressed into the pan’s bottom and up its sides by 1 inch.
- Bake the crust for 7 to 10 minutes, or until it is set, with the pan placed on a large baking sheet. Take out of the oven and let cool on a wire rack before making the cheesecake.
Cheesecake:
- Cream the cheese and sugar together in a large bowl using an electric mixer.
- Combine the sour cream, vanilla, and salt by beating them together. Melt the white chocolate, then add the eggs one at a time, beating on low until just mixed after each addition.
- After 30 additional seconds of beating, scrape down the bowl’s sides and bottom to ensure a thorough blending.
- Put roughly half of the filling in the crust. Spread half of the rhubarb on top of it and, being careful not to cut into the crust, swirl the two together with a butter knife.
- To use the remaining filling and rhubarb, simply repeat the previous steps.
- Spoon into the crust and bake for 55 to 65 minutes, or until the center is just set and the pan can be gently shaken.
- Set the pan on a wire rack and let the cake cool for 10 minutes before loosening it with a knife. Refrigerate overnight after letting cool to room temperature and loosely covering with plastic wrap.
- Slice and serve the cheesecake once it has been chilled overnight.
Recipe Tips
- If you want your cheesecake filling to have a silky texture, room-temperature cream cheese is a must.
- Rhubarb is finest when made with fresh rhubarb, but frozen rhubarb can be used in a pinch.
- Chilling the rhubarb swirl is an essential step before using it. This aids in the setting process and gives each bite a delicious tang.
- If you want to produce pretty marbled patterns in your cheesecake without ruining the crust, be cautious when swirling the rhubarb into the batter.
- First, let the cheesecake cool to room temperature before putting it in the fridge. Condensation on the surface is reduced as a result of this.
- The chilled cheesecake looks especially attractive when decorated with pieces of fresh rhubarb and drizzled with melted white chocolate just before serving.
What Goes Well With Rhubarb Cheesecake?
Rhubarb cheesecake goes well with many different accompaniments serve it with a Fruit Salad or Mango Kulfi to amp up the flavor japanese Milk Buns and Falooda are great options for a variety of textures. Pandesal, or Candied Fruits, also contribute a deliciously crisp and flavorful burst.
How Long Will Leftover Keep Rhubarb Cheesecake It?
- In The Fridge: Leftover rhubarb cheesecake may be stored in the refrigerator for 3 to 4 days keep it in a sealed container or wrap it tightly before storing it in the fridge.
- In The Freezer: Leftover rhubarb cheesecake can be frozen for 1 to 2 months seal it in plastic wrap or foil, or put it in an airtight container, and then put it in the freezer. When ready to serve, let it thaw in the refrigerator overnight.
How To Reheat Rhubarb Cheesecake?
- Oven: Set your oven’s temperature to about 250°F (120°C) wrap rhubarb cheesecake in foil and place it on a baking sheet heat for 10 to 15 minutes, or until hot throughout.
- Microwave: Put rhubarb cheesecake slices on a microwave-safe plate heat it in the microwave for 20-30 seconds bursts at medium or low power until it reaches the proper temperature.
FAQs
What causes rhubarb cheesecake to crumble?
Possible causes for a crumbly rhubarb cheesecake could include overbaking, too little moisture in the crust, or not enough binding ingredients in the filling.
Why did my rhubarb cheesecake not solidify?
Your rhubarb cheesecake may be not solidifying due to underbaking, not enough binding ingredients or eggs, or not allowing enough time for proper chilling and setting in the refrigerator.
Do you bake rhubarb cheesecake covered or uncovered?
Rhubarb cheesecake is baked uncovered. This allows for even browning and proper setting of the cheesecake. Covering it may trap moisture and affect the texture.
Which cream cheese is best for rhubarb cheesecake?
The full-fat cream cheese for rhubarb cheesecake. The higher fat content contributes to a creamy and rich texture in the cheesecake.
How do you know when a rhubarb cheesecake is fully baked?
To know if a rhubarb cheesecake is fully baked, gently shake the pan and the center should have a slight jiggle while the edges are set. Avoid overbaking to prevent a dry texture.
What can I use instead of graham crackers for rhubarb cheesecake?
You can use alternative options Instead of graham crackers like digestive biscuits, crushed cookies (such as shortbread or vanilla wafers), or even crushed gingersnaps as a crust for rhubarb cheesecake.
How do you keep the bottom of a rhubarb cheesecake from getting soggy?
To keep the bottom of a rhubarb cheesecake from getting soggy, ensure the crust is properly baked before adding the filling, and avoid adding excessive moisture to the crust.
Why did my rhubarb cheesecake turn brown on top?
Your rhubarb cheesecake turned brown on top due to overbaking or excessive exposure to heat. Ensure proper oven temperature and baking time to prevent excessive browning.
Why is my rhubarb cheesecake a little sour?
Your rhubarb cheesecake tastes a little sour due to the natural tartness of the rhubarb. Adjust the sweetness of the rhubarb swirl or add more sugar to balance the flavors.
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Nigella Rhubarb Cheesecake Nutrition Facts
Amount Per Serving
- Calories 267.5
- Total Fat 16.9g
- Saturated Fat 8.5g
- Cholesterol 40.5mg
- Sodium 148.2mg
- Potassium 89.4 mg
- Total Carbohydrate 24.5g
- Dietary Fiber 0.8g
- Sugars 1.1g
- Protein 3.7g
- Vitamin A 6.1%
- Vitamin C 4.0%
- Calcium 3.0%
- Iron 0.9%
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- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
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Nigella Rhubarb Cheesecake
Description
Nigella’s Rhubarb Cheesecake will take your taste buds on a heavenly tango. Cheesecake’s rich appeal is combined with the fresh flavor of rhubarb in this tempting dessert that is nestled in a buttery crust. Get ready for a sugar rush that will leave you spellbound.
Ingredients
Rhubarb swirl:
Crust:
Cheesecake:
Instructions
- In a small saucepan over medium heat, mix the sugar, lemon juice, and rhubarb. Slowly boil while stirring often.
- Turn the heat down to low and continue stirring often until the rhubarb has broken down and the sauce has thickened. All the liquid should have evaporated by now, but if not, keep cooking on low.
- Turn off the heat and add some food coloring if you like.
- Set aside to chill while you prepare the crust and filling.
- Set oven temperature to 350 degrees. Prepare a 9-inch springform pan by spraying it with cooking spray and setting it aside.
- Add the butter, sugar, cinnamon (if using), and salt to the graham cracker crumbs in a bowl and stir until the crumbs are equally moistened. The mixture should be pressed into the pan’s bottom and up its sides by 1 inch.
- Bake the crust for 7 to 10 minutes, or until it is set, with the pan placed on a large baking sheet. Take out of the oven and let cool on a wire rack before making the cheesecake.
- Cream the cheese and sugar together in a large bowl using an electric mixer.
- Combine the sour cream, vanilla, and salt by beating them together. Melt the white chocolate, then add the eggs one at a time, beating on low until just mixed after each addition.
- After 30 additional seconds of beating, scrape down the bowl’s sides and bottom to ensure a thorough blending.
- Put roughly half of the filling in the crust. Spread half of the rhubarb on top of it and, being careful not to cut into the crust, swirl the two together with a butter knife.
- To use the remaining filling and rhubarb, simply repeat the previous steps.
- Spoon into the crust and bake for 55 to 65 minutes, or until the center is just set and the pan can be gently shaken.
- Set the pan on a wire rack and let the cake cool for 10 minutes before loosening it with a knife. Refrigerate overnight after letting cool to room temperature and loosely covering with plastic wrap.
- Slice and serve the cheesecake once it has been chilled overnight.
Rhubarb swirl:
Crust:
Cheesecake:
Notes
- If you want your cheesecake filling to have a silky texture, room-temperature cream cheese is a must.
- Rhubarb is finest when made with fresh rhubarb, but frozen rhubarb can be used in a pinch.
- Chilling the rhubarb swirl is an essential step before using it. This aids in the setting process and gives each bite a delicious tang.
- If you want to produce pretty marbled patterns in your cheesecake without ruining the crust, be cautious when swirling the rhubarb into the batter.
- First, let the cheesecake cool to room temperature before putting it in the fridge. Condensation on the surface is reduced as a result of this.
- The chilled cheesecake looks especially attractive when decorated with pieces of fresh rhubarb and drizzled with melted white chocolate just before serving.