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Rhubarb Crumble Cheesecake Recipe

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This delightful Rhubarb Crumble Cheesecake celebrates the fresh flavors of spring rhubarb in a creamy, tangy cheesecake topped with buttery, crunchy streusel. With a crisp cantuccini biscuit base and a smooth cream cheese filling featuring a hint of vanilla and ginger-spiced rhubarb, it’s an easy yet elegant dessert perfect for family gatherings or special occasions.

Ingredients

For the Base:

  • 7 oz. (250g) cantuccini/biscotti
  • 2 tbsp. sugar (or xylitol)
  • 2.1 oz. (60g) butter, melted

For the Streusel Topping:

  • 3.5 oz. (100g) all-purpose flour
  • 1.8 oz. (50g) sugar
  • 1.8 oz. (50g) butter, cubed

For the Rhubarb Filling:

  • 400g rhubarb, cut into pieces
  • 3 tbsp. sugar
  • 1/4 tsp. ground ginger
  • 1 tbsp. water

For the Cheesecake Filling:

  • 6 gelatin leaves
  • 21 oz. (600g) cream cheese, at room temperature
  • 2 tbsp. sugar (or xylitol)
  • 1 1/2 tsp. vanilla extract
  • 7 oz. (200g) heavy cream, whipped

Instructions

  1. Prepare the base: Add the cantuccini/biscotti and sugar (or xylitol) to a food processor or mixer and process until fine crumbs form. Stir in the melted butter until well combined. Reserve about 1-2 tablespoons of the crumbs and press the remaining crumbs into the bottom of a 20cm round springform baking tin to form an even layer. Chill in the fridge until needed.
  2. Preheat oven and prepare baking sheet: Heat the oven to 180°C (350°F) fan-forced. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Make and bake streusel topping: Combine the flour, sugar, and cubed butter in a bowl. Rub together with your fingers to create various sized crumbs (streusels). Spread the streusels in an even layer on the prepared baking sheet. Sprinkle the reserved cookie crumbs evenly over the streusels. Bake for 11-14 minutes until golden. Remove from oven and let cool completely before storing in an airtight container.
  4. Cook the rhubarb filling: While the streusels bake, wash and trim the rhubarb, cutting into 3cm pieces. For thick stalks, slice lengthwise before chopping. Combine rhubarb, sugar, ground ginger, and water in a small saucepan. Cook over medium heat, stirring often, for 5-7 minutes until the rhubarb softens but retains some shape. Remove from heat and let cool fully.
  5. Prepare gelatin and cream cheese mixture: Soak gelatin leaves in cold water for 5-7 minutes. In a large bowl, mix cream cheese, sugar, and vanilla extract until smooth. Gently fold in the cooled rhubarb.
  6. Dissolve gelatin and combine fillings: Remove gelatin leaves from water and gently squeeze out excess. Heat gelatin in a small saucepan until melted. Stir 2-3 tablespoons of the cream cheese mixture into the melted gelatin to temper, then return all to the large bowl and mix well. Whip heavy cream to stiff peaks and carefully fold into the cream cheese mixture. Pour filling over the chilled base and smooth the surface. Refrigerate for at least 4-5 hours or overnight to set.
  7. Serve: Remove the cheesecake from the springform tin and place on a serving plate. Sprinkle the cooled baked streusel topping evenly over the cheesecake. Serve chilled and enjoy.

Notes

  • You can substitute sugar with xylitol for a lower glycemic index.
  • Ensure the gelatin leaves are fully softened in cold water before melting to avoid lumps.
  • Press the biscuit base firmly for even support of the cheesecake filling.
  • Use a springform tin for easy removal of the cheesecake.
  • Heavy cream should be whipped to stiff peaks for optimal texture.
  • Do not overcook the rhubarb to keep some texture in the filling.
  • The cheesecake needs adequate chilling time to set properly.

Find it online: https://recipesbyliza.com/rhubarb-crumble-cheesecake-recipe/