Rhubarb Cheesecake

Rhubarb Cheesecake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 267.5
  • Total Fat: 16.9 g
  • Cholesterol: 40.5 mg
  • Sodium: 148.2 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Rhubarb Cheesecake calories by ingredient
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Number of Servings: 16


    For the base:
    125g (4 oz) plain flour
    4 tablespoons caster sugar
    125g (4 oz) butter

    For the filling:
    375g (13 oz) chopped rhubarb
    100g (3 oz) caster sugar
    1 tablespoon plain flour
    500g (1 lb) cream cheese
    100g (3 oz) caster sugar
    2 eggs

    For the topping:
    225ml (8 fl oz) soured cream
    2 tablespoons caster sugar
    1 teaspoon vanilla extract


1. Preheat the oven to 190 C / Gas mark 4. In a medium bowl, combine ingredients for the cheesecake base. Mix until crumbly and pat into the bottom of a 23cm (9 in) springform cake tin.

2. In a medium bowl, toss together the chopped rhubarb, 100g sugar and 1 tablespoon flour. Pour onto base. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 180 C / Gas mark 4.

3. In a large bowl, beat the cream cheese and 100g sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the cake tin.

4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with soured cream topping while still hot.

5. To make the soured cream topping: In a small bowl, combine topping ingredients. Mix well and spread on top of cake.

Serving Size: Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user MIRANDAFAULDS.

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