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
Serves 8

Rhubarb cheesecake / Rabarberi-toorjuustukook

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

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.


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!