Thursday, May 19, 2011

Baked Rhubarb Cheesecake Recipe

Rhubarb cheesecake / Rabarbri-toorjuustukook

Nothing new under the sun :) I took last year's favourite rhubarb cheesecake recipe, tweaked it a little, and ended up with yet another definite favourite. An exceptionally good-looking favourite as well :) The rhubarb is from a farm near Raplamaa (a county in Estonia), and the stalks were especially and beautifully pink this time - both inside and outside. Also, I never peel young rhubarb stalks. Hence the impressive colour scheme of the cake.

Baked Rhubarb Cheesecake
(Rabarbri-toorjuustukook)
Serves 8

Rhubarb cheesecake / Rabarberi-toorjuustukook

Base:
100 g unsalted butter, softened
85 g caster sugar (1 dl/100 ml)
1 large egg
180 g plain flour (3 dl/300 ml)
0.5 tsp ground cardamom
0.5 tsp baking powder
a pinch of salt

Cream cheese topping:
400 g full-fat cream cheese, softened
200 g sour cream or soft curd cheese
125 g caster sugar (1,5 dl/150 ml)
3 large eggs
1 tsp vanilla extract

Topping:
300 g young pink rhubarb stalks
a tablespoonful of demerara sugar

For the base, cream the butter and sugar. Add eggs, one at a time, thoroughly beating each time. Add the dry ingredients and stir until combined. Press the mixture onto the base and sides of a 26 cm springform tin lined with parchment paper. Place into the fridge to wait while you prepare the cheesecake mixture.

For the cheesecake topping, mix all ingredients thoroughly (you may use a whisk for a fluffier result).

To assemble the cake, pour the cream cheese mixture over the cake base. Scatter or lay the rhubarb on top, sprinkle with demerara sugar.

Bake in a preheated 200 C oven for 40-45 minutes, until the filling is set and the cake base cooked.

Remove from the oven and let cool completely before serving.

7 comments:

Alanna Kellogg said...

Want NOW. We've sworn off sugar (yikes) but rhubarb continues to call ...

Cat Lady said...

Nom nom!

Mari-Liis said...

meill on oma rabarbrid lõpuks valmis ja tegin eile maal väga samasugust kooki:) toorjuustu asemel oli ricotta kreem ja rabarbrid ladusin veidi teisiti:D
aga üldiselt on rabarber ja mingi piimatoode justkui kokku loodud, nii head on kõik rabarbri ja toorjuustu, hapukoore, kohupiima jne koogid!

Laksmi said...

An interesting looking tart. I love the colors/shapes of the rhubarb.

Kai said...

Wonderful recipe! I took your last year's recipe (referred at the beginning of your post) and adjusted the topping per this recipe (i.e. some of cream cheese replaced with sour cream) - turned out really well, everyone loved it, thank you!

Cooking Contests said...

I've never tried cooking with rhubarb before, but now it looks like I have to give it a try! What sort of flavor do they have? and where's the best place to get some?
~Nancy Lewis~

Pille said...

Alanna - and it's a vegetable as well :)

Emma - yep!

Mari-Liis - ma nägin Sinu kauneid rabarbriruute :)

Laksmi - I love red rhubarb stalks - they are so pictureresque!

Kai - thank you!

Nancy - it's sharp and sour, very refreshing. Definitely worth trying out!