Bistro Cheesecake with Warm Rhubarb Recipe

Name: Bistro Cheesecake with Warm Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups (185g) sweet biscuit crumbs; 1 teaspoon cinnamon; 90g butter, melted; Filling; 3 x 250g block PHILADELPHIA Cream Cheese, softened; 1 1/3 cups caster sugar; 1 cup sour cream; 3 eggs, lightly beaten; Poached Rhubarb; 1 medium bunch rhubarb, cut into 4cm pieces; 1 cup firmly packed brown sugar; rind and juice 1 orange Safeway 1 lb For $0.79 thru 02/09

Servings: persons

1 1/4 cups (185g) sweet biscuit crumbs
1 teaspoon cinnamon
90g butter, melted
Filling
3 x 250g block PHILADELPHIA Cream Cheese, softened
1 1/3 cups caster sugar
1 cup sour cream
3 eggs, lightly beaten
Poached Rhubarb
1 medium bunch rhubarb, cut into 4cm pieces
1 cup firmly packed brown sugar
rind and juice 1 orange Safeway 1 lb For $0.79 thru 02/09

1
Line the base and sides of a 24cm springform pan with baking paper.
2
Wrap the outside of the pan with 2 layers of foil and secure with string.
3
Combine the biscuit crumbs, cinnamon and butter in a small bowl.
4
Press the crumb mixture into base of the lined prepared pan, chill.
5
Filling : Beat the Philly* and sugar with an electric mixer until just combined.
6
Add the sour cream and beat until smooth.
7
Gradually add the eggs and beat until just combined.
8
Pour the filling over the base and place the springform pan in a large baking dish.
9
Fill the dish with enough boiling water to come halfway up the sides of the pan.
10
Bake at 160 degrees C for 30-35 minutes then lightly cover with a sheet of foil to prevent over-browning.
11
Bake a further 15 minutes or until cheesecake is just set.
12
Cool in the oven for 1 hour with the door ajar.
13
Refrigerate overnight.
14
Place the rhubarb, sugar, orange rind and juice into a baking dish.
15
Cover with foil and bake at 170C for 20 minutes or until tender.
16
Serve with cheesecake.

1111

kcal

Calories

Fat

129

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.
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 12 ingredients. The key ingredients include: 1 1/4 cups (185g) sweet biscuit crumbs, 1 teaspoon cinnamon, 90g butter, melted, Filling, and more.

Yes, Bistro Cheesecake with Warm Rhubarb 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!

Bistro Cheesecake with Warm Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions