Nigella Rhubarb Cheesecake

I don’t know what it is about rhubarb that feels a bit nostalgic — maybe it’s the way it grows wild and messy in British gardens, like it couldn’t care less about being polite. My gran used to stew it with buckets of sugar and serve it with Bird’s custard, and to be honest, I wasn’t always a fan. But this cheesecake? Oh, it’s a whole different story.

Nigella’s Rhubarb Cheesecake is indulgent but still feels fresh. The tang of the rhubarb cuts through the rich creaminess just enough to keep you coming back for forkful after forkful. It’s the kind of dessert that looks fancy but secretly lets you get away with a little chaos — imperfect swirls, crumbly crust, pink drips on the plate. Honestly, it’s charming that way.

Why You’ll Love It

• That creamy filling is next-level — silky, not too sweet, just rich enough
• Rhubarb brings that tart edge so it’s not a sugar bomb
• Gorgeous pink swirl — like edible art, even if it’s a bit messy
• Make-ahead magic — actually better after chilling overnight
• Uses white chocolate in a sneaky, subtle way that adds depth
• The crust holds up beautifully, even after a couple days in the fridge

Ingredients

Rhubarb swirl:

• 2½ cups sliced fresh or frozen rhubarb
• ⅓ cup granulated sugar
• 1 tablespoon fresh lemon juice
• Red or pink food colouring (optional, but it makes it pop)

Crust:

• 1¼ cups graham cracker crumbs (from 8–9 crackers)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• ½ teaspoon ground cinnamon (optional, but adds warmth)
• ⅛ teaspoon salt

Cheesecake filling:

• 3 × 8-oz blocks full-fat cream cheese, at room temp
• 1 cup granulated sugar
• 1 cup full-fat sour cream
• 1½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 3 large eggs
• 4 oz white chocolate, chopped and melted (then cooled slightly)

How to Make It

Cook down your rhubarb:

Toss the rhubarb, sugar, and lemon juice into a saucepan. Let it bubble gently on medium, stirring here and there until it all breaks down into a soft, jammy mess. This takes about 10–15 minutes. Once it’s thick and glossy, turn off the heat. Add a drop of colouring if you want that rosy hue, then let it cool completely.

Prep that crust:

Heat the oven to 350°F (175°C). Mix graham crumbs, melted butter, sugar, cinnamon, and salt in a bowl until it looks like damp sand. Press it into the bottom (and a bit up the sides) of a greased 9-inch springform pan. Use the bottom of a glass to pack it tight. Bake for 7–10 minutes until lightly golden. Cool completely.

Get the filling silky:

Beat the cream cheese and sugar until smooth and creamy — no lumps, please. Add sour cream, vanilla, and salt. Stir in the melted white chocolate, then crack in the eggs one at a time, beating on low just until combined. Don’t overbeat — it’s cheesecake, not whipped cream.

Layer and swirl:

Pour half the filling into the crust. Dollop half the rhubarb mixture on top, then swirl gently with a butter knife — don’t dig into the crust. Repeat with the rest of the filling and swirl in the rest of the rhubarb. It doesn’t have to be perfect — swirls are meant to be wonky.

Bake until just set:

Place the pan on a baking sheet and bake for 55–65 minutes. The edges should be set and the center should still jiggle slightly — think wobbly, not wet. Turn off the oven and crack the door for a slow cool-down.

Cool it properly:

After 10 minutes out of the oven, run a knife around the edge to loosen. Let it cool to room temp, then cover loosely with cling film and chill overnight. This is the hardest part — waiting.

Slice and serve:

Once chilled, remove from the pan. Slice gently with a warm knife. Drizzle a bit more white chocolate on top or decorate with fresh rhubarb if you fancy. Serve cold or just shy of room temp.

Common Mistakes and How to Dodge Them

Why’s my filling lumpy?
Cold cream cheese is usually the culprit. Make sure it’s fully softened before you start, and beat it until smooth before adding anything else.

Why is my swirl sinking?
Your rhubarb mixture was probably too wet. Cook it down until it’s thick, almost jam-like. And make sure it’s cool before swirling it in.

Why did my cheesecake crack?
It might’ve been overbaked or cooled too quickly. Don’t worry — a bit of swirl or white chocolate drizzle covers everything. And honestly, cracks give it character.

Why is the crust soggy?
You probably skipped the prebake or didn’t press it in firmly enough. Bake it first and really pack it in — your fork will thank you later.

Storage and Reheating

Fridge: Keeps beautifully for 3–4 days, tightly wrapped.
Freezer: Freeze slices on a tray, then wrap individually. Keeps 1–2 months. Thaw overnight in the fridge.
Microwave: Not ideal. It goes weird. Let it come to room temp naturally.
Oven: Nope. Cheesecake and ovens don’t mix post-bake.

Frequently Asked Questions

Can I use frozen rhubarb?
Absolutely. Just thaw and drain it first — you don’t want extra water in your swirl.

Do I have to use white chocolate?
You could leave it out, but it really does give the cheesecake a smooth richness. Worth it.

Can I make it in advance?
Yes, and you should. It needs a night in the fridge to fully set and taste its best.

What can I use instead of graham crackers?
Digestive biscuits, crushed shortbread, or even gingersnaps for a spicy twist.

Nutrition Facts (Per Serving):

Calories: 267.5
Fat: 16.9g
Carbs: 24.5g
Protein: 3.7g
Sodium: 148.2mg
Sugar: 11.1g

Try More Nigella Recipes:

• Nigella Beetroot Cake
• Nigella Chocolate Orange Cheesecake
• Nigella Smoked Salmon Pate