Baked Rhubarb Cheesecake Recipe

Name: Baked Rhubarb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ tbsp butter, melted and cooled, plus extra for greasing; 1 1/3 lbs shortbread cookies, crushed into fine crumbs; 2 lbs full-fat cream cheese (4 8-oz blocks); 2 tsp vanilla extract; 2 1/2 cups sugar (plus 2 tbsp, optional); 1/2 cup cornstarch; 3 cups ricotta cheese; 6 medium eggs; 1 cup heavy cream; 1 2/3 cup grenadine; 2 1/2 lbs rhubarb, trimmed and cut into 3 inch pieces; 1/4 cup pistachio nuts, optional; 1-2 tbsp rosewater

Servings: persons

⅓ tbsp butter, melted and cooled, plus extra for greasing
1 1/3 lbs shortbread cookies, crushed into fine crumbs
2 lbs full-fat cream cheese (4 8-oz blocks)
2 tsp vanilla extract
2 1/2 cups sugar (plus 2 tbsp, optional)
1/2 cup cornstarch
3 cups ricotta cheese
6 medium eggs
1 cup heavy cream
1 2/3 cup grenadine
2 1/2 lbs rhubarb, trimmed and cut into 3 inch pieces
1/4 cup pistachio nuts, optional
1-2 tbsp rosewater

1
Preheat the oven to 325u00b0F. Grease and line the bottom of a 13 x 9 x 2 1/2 inch rectangular springform pan. Stir the crushed shortbread into the melted butter. Spoon into the base of the pan and press down with the back of the spoon. Chill.
2
Beat 8 oz of the cream cheese, the vanilla extract, 3/4 cup sugar, and 1/3 cup cornstarch, beat on low speed for 3 mins until combined. Add the remaining cream cheese, the ricotta and the remaining 1 3/4 cups sugar. Beat on high until smooth.
3
Beat in the eggs one at a time, beating well between each addition. Then beat in the cream.
4
Wrap the pan (to enclose the base) in a double layer of aluminum foil, then carefully spoon the cream mixture on top of the crust. Place in a roasting tray. Pour in boiling water to come halfway up the side of the springform pan. Bake for 1 1/2 hours until just set in the center.
5
Carefully remove the cheesecake from the water bath. Place on a wire rack and remove the foil. Allow to cool for 1 hour. Chill for 3 hours.
6
Meanwhile, bring the grenadine to a boil, add the rhubarb and simmer for 3-5 mins. Lift out with a slotted spoon and drain on paper towels (reserve the syrup in the pan). Allow to cool. Once cool, lay side-by-side on top of the cheesecake.
7
If using, place the pistachios and the 2 tbsp of sugar in a food processor. Process until the pistachios are finely ground. Set aside to sprinkle over the finished cheesecakes.
8
Mix the remaining cornstarch with 2-3 tbsp of the reserved grenadine syrup to make a paste. Pour back into the pan and bring to a boil. Add the rosewater, bring to a boil, stirring. Reduce the heat and simmer for 1 minute until thickened. Remove from the heat and allow to cool.
9
Spoon the grenadine syrup over the rhubarb. Chill for 2 hours. Carefully remove from the pan and slice so that there are 2 slices of rhubarb on each piece. If desired, sprinkle the pistachios over cheesecake just before serving.

2026

kcal

Calories

135

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ tbsp butter, melted and cooled, plus extra for greasing, 1 1/3 lbs shortbread cookies, crushed into fine crumbs, 2 lbs full-fat cream cheese (4 8-oz blocks), 2 tsp vanilla extract, and more.

Yes, Baked Rhubarb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Rhubarb Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions