Rhubarb Cheesecake
Serves 12
30 mins prep
110 mins cook
360 mins Chill Time
140 mins total
This rhubarb cheesecake is layered and topped with vanilla bean and orange roasted rhubarb. The tart rhubarb paired with the creamy, decadent cheesecake is the perfect combination! I roasted the rhubarb with orange zest and vanilla bean - they pair perfectly with the tangy rhubarb and add so much more flavor! Topping the cheesecake with full stalks of gorgeous pink and green roasted rhubarb is so gorgeous too! This cheesecake is the perfect way to celebrate rhubarb harvest. Plus, I go through all the tips and tricks to create the perfect, creamy and set baked cheesecake.
Vanilla Orange Roasted Rhubarb
Cheesecake Crust
Cheesecake Batter
Vanilla Orange Roasted Rhubarb
Preheat oven to 320°F (160°C). Spread rhubarb on a parchment lined baking sheet and add sugar, vanilla paste, grated orange zest, and orange juice. Spread the mixture around to coat the rhubarb. If you have very thick rhubarb stalks, you can cut them in half lengthwise.
lb rhubarb
cup granulated sugar
tsp vanilla bean paste
orange
Bake rhubarb in the preheated oven for about 20 minutes, until it's soft when poked with a knife. You don't want it to be too soft or it will fall apart, so I recommend checking it every few minutes after 18 minutes of baking.
Let the rhubarb cool on the baking sheet. Then, trace the bottom of your cheesecake's spring form pan onto a piece of parchment paper and cut it out. Arrange the rhubarb side by side, pretty side up, and place the circle of parchment paper on top. Using a very sharp knife or kitchen scissors, cut out a circle of rhubarb.
Remove the excess rhubarb and cut them up into pieces. Set the pieces aside, they go into the cheesecake. Cover the rhubarb circle and refrigerate. This will go on top of the cheesecake.
Cheesecake Crust
Combine crushed graham crackers, brown sugar, cinnamon, and salt in a large bowl. Give it a quick stir. Add melted butter and stir again.
cup graham cracker crumbs
tbsp brown sugar
tsp cinnamon
cup unsalted butter
tsp sea salt
Transfer the crumbs into the springform pan and press the crumbs halfway up the sides of the pan. Press the crumbs into the bottom of the pan with the bottom of a glass.
Place the springform pan onto a larger pan and bake for 12 minutes at 320°F (160°C).
Cheesecake Batter
Stir together sugar and cornstarch in a large bowl or stand mixer.
cup granulated sugar
tbsp cornstarch
Add cream cheese into the sugar cornstarch mixture and beat together until creamy.
oz cream cheese
Add sour cream, vanilla extract, and salt. Beat well, and scrape down the bowl.
cup sour cream
tbsp pure vanilla extract
tsp sea salt
Then, add the eggs, one by one, mixing just until each egg is incorporated. Scrape the bowl between each egg. Don't over mix.
large eggs
Pour half of the cheesecake batter into the baked crust. Then, add the roast rhubarb pieces on top, laying them out as evenly as you can. Carefully spoon over the remaining cheesecake batter.
You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. Alternatively, use an extra large piece of foil and wrap it around the bottom of the springform pan.
Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 320°F (160°C) for 1 hour and 30 minutes. It's ready when the edges are set and the inside is puffed but still jiggly. Turn the oven off and leave the cheesecake in the oven for 30 minutes.
Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 6 hours or overnight.
Run a knife around the outside of the cheesecake and remove the ring. Then, carefully arrange the disk of roast rhubarb on top. Spoon any leftover syrup over the rhubarb and decorate with edible flowers (optional).
Refrigerate until you're ready to slice and serve! Use a sharp knife and a sawing motion to cut through the rhubarb.