why make this recipe
Rhubarb and Lemon Cheesecake is a delightful dessert that brings together the tangy zest of rhubarb with the brightness of lemon. This cheesecake stands out with its creamy texture and vibrant flavor, making it a perfect treat for special occasions or just a cozy afternoon snack. The balance of sweet and tart notes captures the essence of spring and summer, ensuring that every bite is refreshing and satisfying.
how to make Rhubarb and Lemon Cheesecake
Ingredients:
- 4.2 oz butter (I like Kerrygold unsalted butter for this)
- 7 oz digestives or graham crackers
- 12.7 oz rhubarb (trimmed and cut into 1/2-inch pieces)
- 2.1 oz golden caster sugar
- 2 tbsp grenadine
- 2 tbsp cornstarch
- 4 egg yolks
- 1 tbsp butter
- 1 tsp lemon juice
- 3.5 oz mascarpone (makes it extra creamy and rich)
- 21.2 oz cream cheese (I prefer Philadelphia brand)
- 5.3 oz sugar
- 2 lemons zest (finely zested for a smooth texture)
- 1 tsp vanilla extract
- 2 tbsp flour
- 3 eggs
- 3.5 oz sour cream
Directions:
- Start by preheating your oven to 350°F (175°C).
- In a bowl, crush the digestives or graham crackers into fine crumbs. Melt 4.2 oz of butter and mix it with the crumbs. Press this mixture into the bottom of a springform pan to form the base for your cheesecake.
- In a saucepan over medium heat, combine the rhubarb, golden caster sugar, and grenadine. Cook until the rhubarb softens, about 5-7 minutes. Remove from heat and set aside.
- In a large mixing bowl, beat together the mascarpone, cream cheese, and sugar until smooth. Add the lemon juice, lemon zest, and vanilla extract, mixing well.
- Next, incorporate the egg yolks, one at a time, blending well after each addition.
- In a small bowl, mix the cornstarch and flour, then add this to the cream cheese mixture. Beat until combined.
- Fold in the softened rhubarb gently into the cream cheese mixture.
- In another bowl, whisk the eggs. Gradually mix them into your cheesecake batter.
- Pour the mixture over the biscuit base and smooth the top.
- Bake in the preheated oven for about 45-50 minutes. The edges should set, but the center may still have a slight jiggle.
- Once baked, turn off the oven and leave the cheesecake in for an hour. This helps prevent cracks.
- Finally, refrigerate the cheesecake for at least four hours, preferably overnight.
how to serve Rhubarb and Lemon Cheesecake
Rhubarb and Lemon Cheesecake can be served chilled. To enhance its flavor, you can top each slice with a dollop of sour cream or whipped cream. Garnish with some fresh rhubarb slices or lemon zest for a pop of color.
how to store Rhubarb and Lemon Cheesecake
Keep the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It can usually last for about 4 to 5 days. If you have leftovers, make sure to store them securely to maintain its creamy texture and flavor.
tips to make Rhubarb and Lemon Cheesecake
- Make sure to completely cool the cheesecake before refrigerating to set properly.
- For a smoother filling, soften the cream cheese at room temperature before mixing.
- Adjust the amount of sugar based on the tartness of your rhubarb for a balanced taste.
variation
You can add a layer of lemon curd on top of the cheesecake before serving for extra zest. Alternatively, try swapping out rhubarb for berries like strawberries or raspberries for a different flavor profile.
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb can be used. Just ensure to thaw and drain any excess moisture before cooking.
2. What can I use as a substitute for cream cheese?
You can use a vegan cream cheese or ricotta cheese if you prefer a lighter option.
3. Can I make this cheesecake gluten-free?
Yes, simply substitute the digestive biscuits or graham crackers with gluten-free alternatives. Also, ensure that all other ingredients are gluten-free.
