Recipe For Rhubarb Crumble Cheesecake

Rhubarb Crumble Cheesecake combines the best of two worlds with a crumble topping and a rhubarb flavoured centre. Surrounded by a pastry layer, cake eating does not get much better than this. Head straight on to the recipe ♥

Rhubarb Crumble Cheesecake
Rhubarb Crumble Cheesecake

“First of all,” he said, “if you can learn a simple trick, Scout, you’ll get along a lot better with all kinds of folks. You never really understand a person until you consider things from his point of view […] until you climb into his skin and walk around in it.” (To Kill A Mockingbird Chapter 3). I really consider myself to be full of empathy, trying to understand where people are coming from, based on their life experiences. But, I know that some things you cannot relate to, until you experience them first hand for yourself. My father has suffered from sinus problems for as long as I can remember, ensuring that one drug company has been kept in business from the medication he has to take. Last week I developed a low grade headache. This is not usual for me, but I am always loathe to take anything without trying to resolve the problem naturally. Usually a headache is a sign of dehydration. And even though I drink a lot of water, I thought that a lack of it could be the cause. And so I had another glass. The headache did not go away, and only when I was washing my face that night did I realise that the pain was coming from my sinuses. I have medication for this and took two tablets that night, and the headache went away for a bit. But it came back and made me feel so uncomfortable. I have now gone and bought some no doze tablets that contain pseudoephedrine, a banned substance on the WADA list. Thankfully I no longer compete in anything where drug tests are used as I can see myself needing these tablets for a while as the sinus congestion is a result of the environmental conditions we live in. While suffering from this headache on Saturday, I made the pastry for my rhubarb crumble cheesecake. I did not press it thin enough as you can see from the photographs. I think if I were to make this again, I would also bake the crumble for 5 minutes less as the crumble got a bit too dark on top, making it very hard.

A Slice Of Rhubarb Crumble Cheesecake
A Slice Of Rhubarb Crumble Cheesecake


5.0 from 2 reviews
Recipe For Rhubarb Crumble Cheesecake
 
With a pastry case, a cheesecake filling and a crumble topping, cake eating does not get much better than this
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Ingredients
for the pastry case
  • Adapted from Paul Hollywood's 100 Great Breads page 140
  • 375g bread flour, plus extra for dusting
  • 250g caster sugar - I used fructose
  • 100g ground almonds
  • 125g butter
  • 1 egg
  • 30mls water
For the cheesecake
  • adapted from bbc.co.uk
  • 560g rhubarb, thickly sliced
  • 15mls lemon juice
  • 30mls sugar - I used fructose
  • 500g Mascarpone cheese
  • 400g cream cheese
  • 125g caster sugar - I used fructose
  • Seeds from 1 vanilla bean
  • 150mls sour cream
  • 4 eggs
  • 10mls ground ginger
for the crumble topping
  • 100g flour
  • 100g sugar - I used fructose
  • 2.5mls ground ginger
  • 50g butter
  • 5mls liquid from cooking the rhubarb
Method
for the pastry case
  1. Place all of the ingredients into a stand mixing bowl
  2. Using your whisk attachment, beat until smooth
  3. Turn out onto a lightly dusted surface and shape into a disc
  4. Cover with cling film and place in the fridge for 30 minutes
  5. Roll the disc out into a large circle, getting the pastry as thin as possible
  6. Line a spring form baking tin
  7. Place the pastry into the baking tin, pressing it firmly on the bottom and sides
  8. Place the tin into the fridge for 30 minutes to rest
For the cheesecake
  1. Preheat the oven to 180° Celsius
  2. Place the rhubarb into an oven proof dish
  3. Place the lemon juice into a jug and mix in the sugar
  4. Pour over the rhubarb
  5. Cover the rhubarb with tin foil
  6. Bake for 50 minutes
  7. Remove from the oven and strain off the liquid, reserving for the crumble
  8. Set aside to cool completely
  9. Place the Mascarpone and cream cheese into a stand mixer bowl
  10. Using a paddle beater on a low speed, mix until smooth
  11. Add the sugar, vanilla and sour cream
  12. Mix until smooth
  13. Add the eggs, one at a time, mixing until completely combined
  14. Add the rhubarb and ginger and mix in using a spatula
  15. Pour the mixture into the pastry shell
  16. Bake for 40 minutes
for the crumble topping
  1. Place the flour, sugar and ginger into a mixing bowl
  2. Mix and then add the butter
  3. Rub the butter in, until the mixture resembles bread crumbs
  4. Stir in the reserved rhubarb cooking liquid
  5. Carefully remove from the oven and sprinkle over the crumble topping
  6. Bake for an additional 30 minutes
  7. Turn the oven off and leave to cool for 2 hours
  8. Remove from the oven and leave to cool completely
  9. Carefully remove from the tin

Click on the links for conversions and notes.

Blog-checking lines: For the month of November Krista & Nicole of “Two Cups of Sugar.” challenged us to make our own version of cheesecake crumble pie.

What I blogged November 30:

Lavender and Lime Signature

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26 thoughts on “Recipe For Rhubarb Crumble Cheesecake

  1. I grew up eating raw rhubarb as a child but never have cooked with it as an adult. This crumble cheesecake looks amazing.

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    1. I have never tried rhubarb raw!

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  2. Hubster has grown rhubarb in the garden this year, crumble sounds about the right thing to do with it

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    1. I am sure anything with home grown rhubarb will be amazing!

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  3. OMG that looks divine: an encased cheesecake with yummy rhubarb and a crumble? I am sold. Have you tried a neti pot? It helps me a lot with sinuses.

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    1. I think I will have to get one, you are the second person to recommend the neti pot Evelyne 🙂

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  4. What a delicious cheesecake! The texture looks amazing!

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    1. Thank you Melanie, and thank you for the visit 🙂

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  5. Hope you feel better soon, this cheesecake is a great way to use rhubarb.

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    1. I love rhubarb and will find any excuse to use it 🙂

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  6. Wow, that’s a real yum yum! What drink would you serve it with?

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    1. I never thought about a drink for this dessert at all – but we did have some lovely red wine when we had it 🙂

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  7. Oooooh, yum! I’m now growing rhubarb, so this will be on my list of things to bake! x

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    1. I want to grow rhubarb but I need a window box first as the plant is poisonous for dogs 🙂

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  8. I am loving the sound of this delicious cheesecake. Absolutely indulging!

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    1. Thank you Anu 🙂

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  9. My Pete loves rhubarb so will keep this for when my rhubarb is ready to be harvest.
    Have a super week ahead Tandy.
    🙂 Mandy xo

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    1. Hope he enjoys it Mandy xx

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  10. I’m actually an ELA teacher by trade and always look forward to teaching To Kill A Mockingbird! Sinus problems are the worst! My husband struggles but loves his neti pot for relief. We are also hesitant to take drugs here ~ the only thing that got my through a natural birth with my firstborn was my stubbornness NOT to give her any drugs. Narcotics to a 6 pounder? No thanks. I could have used some of this rhubarb cheesecake. Rhubard is Huge around here. Everyone loves it. Thanks.

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    1. I have never tried a neti pot! Maybe it is time I got one?

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  11. what a lush creation! Such an epic dessert, bet it tastes amazing.

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    1. Thank you so much!

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  12. Talk about the best of both worlds. This is one to make for sure. I love the way you’ve done the crumble on top. As to the sinus, I don’t suffer from it either. My Mum has always suffered terribly and it’s become worse as she has aged. Anthony suffers too. Thanks heaven’s for small mercies. Now if we were talking about itchies or biting things, that’s my territory…

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    1. I don’t like the itchy bitey things either!

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  13. Scrumptious!! You know I was supposed to make something similar for Daring Bakers this last month but I didn’t have time. And now this looks so good I think it’s a sign 😀
    Lorraine @Not Quite Nigella sharing the blog ♥ Four Ice Cream Sandwiches For The Summer Festive Season!My Profile

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    1. It was quite the challenge 🙂

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