Lemon Cheesecake With Rhubarb Topping Recipe

Name: Lemon Cheesecake With Rhubarb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs rhubarb, trimmed; 1 1/4 cups sugar; 1 tbsp lemon juice, approximately; -1 None Cheesecake; 7 oz shortbread cookies; 7 tbsp butter, melted; 3 tsp sugar; 1/4 tsp ground nutmeg; 4 large eggs, separated; 1 1/4 cups sugar, extra; 2 tbsp lemon zest; 1/2 cup lemon juice; 1/2 cup orange juice; 6 tsp powdered gelatin; 1/2 cup boiling water; 2 cups cream cheese, softened; 1 1/4 cups heavy cream, whipped; 1 tsp vanilla extract

Servings: persons

2 lbs rhubarb, trimmed
1 1/4 cups sugar
1 tbsp lemon juice, approximately
-1 None Cheesecake
7 oz shortbread cookies
7 tbsp butter, melted
3 tsp sugar
1/4 tsp ground nutmeg
4 large eggs, separated
1 1/4 cups sugar, extra
2 tbsp lemon zest
1/2 cup lemon juice
1/2 cup orange juice
6 tsp powdered gelatin
1/2 cup boiling water
2 cups cream cheese, softened
1 1/4 cups heavy cream, whipped
1 tsp vanilla extract

1
To make the rhubarb topping, cut rhubarb into 1/2 inch pieces. Combine rhubarb and sugar in a large bow and toss well. Transfer mixture to a colander with the bowl underneath. Cover and refrigerate overnight. Place rhubarb (not the juices) in a medium saucepan and simmer, uncovered, for about 5 minutes or until rhubarb is tender. Cool. Add lemon juice to taste.
2
Preheat oven to 350u00b0F. Grease an 8 inch springform pan.
3
Blend or process the cookies until mixture resembles crumbs, transfer to a bowl. Stir in butter, sugar and nutmeg. Press mixture evenly over the base of the prepared pan and bake for about 10 minutes or until browned lightly.
4
Combine the egg yolks, extra sugar, lemon zest and juices in a large heatproof bowl and whisk over a pan of simmering water for about 10 minutes or until frothy. Remove from heat.
5
Sprinkle gelatin over boiling water and whisk until gelatin dissolves. Cool for 5 minutes. Stir into egg mixture.
6
Beat the cheese in a medium bowl with an electric mixer until smooth. Gradually add the egg mixture, beating well between additions, until combined. Cover and refrigerate for 40 minutes or until just starting to thicken.
7
Beat egg whites in a clean, small bowl with an electric mixer until firm peaks form. Fold into cream cheese mixture with whipped cream and vanilla extract, pour over cookie crust and smooth out the top. Cover cheesecake and refrigerate overnight or until firm.
8
Serve cheesecake with rhubarb topping.

1779

kcal

Calories

127

Fat

145

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 18 ingredients. The key ingredients include: 2 lbs rhubarb, trimmed, 1 1/4 cups sugar, 1 tbsp lemon juice, approximately, -1 None Cheesecake, and more.

Yes, Lemon Cheesecake With Rhubarb Topping 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!

Lemon Cheesecake With Rhubarb Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions