Spring is a time of renewal and fresh flavors, and nothing embodies this better than a delightful rhubarb cheesecake. I remember the first time I tasted this divine dessert was during a family gathering at my grandmother’s house. The tartness of the rhubarb perfectly balanced the creamy sweetness of the cheesecake, leaving everyone at the table wanting more. It’s a recipe that has since become a staple in my kitchen, especially when rhubarb season hits.
This rhubarb cheesecake is not just any ordinary cheesecake. It’s a harmonious blend of textures and flavors that will make you fall in love with each bite. The ground almonds in the crust add a lovely nutty undertone, while the combination of quark (or Greek yogurt) and sour cream creates a rich and tangy filling. The lemon zest infuses a refreshing citrus aroma, and the streusel topping adds a delightful crunch.
One of the best parts about this recipe is how adaptable it is. I’ve tried it with pistachios instead of almonds for an extra bit of luxury, and once, I even added a hint of ginger to the filling for a subtle spicy kick. It’s a versatile recipe that invites you to get creative and put your own twist on it.
Imagine serving this stunning cheesecake at your next brunch or family dinner. It’s sure to be a showstopper, with its vibrant rhubarb topping and buttery, crunchy streusel. Plus, it’s not overly sweet, making it the perfect dessert to enjoy after a hearty meal or with a cup of tea in the afternoon.
Whether you’re a seasoned baker or just starting out, this rhubarb cheesecake is a must-try. It’s simple to make, yet impressive enough to wow your guests. So why not give it a go? Your taste buds will thank you.
How to Make Rhubarb Cheesecake
Ingredients:
- 2 1/3 cups flour
- 1 cup ground almonds
- 2/3 cup sugar
- 1 tsp baking powder
- 1 packet vanilla sugar (or 1 tbsp vanilla paste)
- 1 pinch of salt
- 1 egg
- 3/4 cup cold butter
- 1/2 cup chopped almonds or pistachios
- 12 oz rhubarb
- 1 organic lemon
- 3 cups low-fat quark or drained Greek yogurt
- 1 cup sour cream
- 1 packet vanilla pudding powder (or 1/3 cup cornstarch)
- 3/4 cup sugar
- 3 eggs
- 2 tbsp melted butter
Directions:
- Preheat oven to 350°F and line the base of a 9 or 10-inch springform pan with parchment paper. Grease the sides.
- In a bowl, mix flour, ground almonds, sugar, vanilla sugar, baking powder, and salt. Add the egg and butter, kneading until smooth. Set aside 1/3 of the dough for streusel. Roll out the rest on a floured surface, pressing it into the pan and creating a 1.5-inch rim. Chill for at least 30 minutes.
- Prepare the rhubarb by removing leaves and ends, peeling if needed, and slicing into 0.2-inch pieces. Grate lemon zest and juice half the lemon. Rub zest into the sugar.
- In another bowl, mix quark, sour cream, pudding powder (or cornstarch), and the aromatic sugar. Add lemon juice, then mix in eggs and melted butter.
- Pour the filling into the dough-lined pan and arrange rhubarb slices on top.
- Combine chopped almonds with the reserved dough and sprinkle over the cheesecake as streusel topping.
- Bake for 50-60 minutes. Let cool in the oven with the door slightly open, then refrigerate until ready to serve.
FAQS:
What is the best way to prepare rhubarb for the cheesecake?
To prepare rhubarb for the cheesecake, start by removing the leaves and ends, as these parts are not edible. If the rhubarb stalks are tough, you may need to peel them. After that, slice the rhubarb into pieces that are approximately 0.2 inches thick. This will ensure even cooking and a consistent texture in your cheesecake. Additionally, it’s important to handle the rhubarb gently to maintain its shape.
Can I use a different type of cheese instead of quark or Greek yogurt?
Yes, you can use a different type of cheese if you prefer. However, using quark or Greek yogurt is recommended because they provide a smooth texture and tangy flavor that complements the rhubarb. If you decide to use another cheese, consider cream cheese or mascarpone as they have similar properties. Just keep in mind that the final texture and taste might vary slightly from the original recipe.
How do I know when the cheesecake is fully baked?
The cheesecake is fully baked when the center is set but still slightly jiggly. To check for doneness, gently shake the pan; the edges should be firm, and the center should move slightly but not be liquid. Additionally, the streusel topping should be golden brown. Baking times can vary, so it’s essential to monitor the cheesecake towards the end of the baking period to avoid overcooking.
What is the purpose of the streusel topping in this recipe?
The streusel topping adds a delightful crunchy texture to the cheesecake, contrasting with the creamy filling. It is made by combining reserved dough with chopped almonds or pistachios, which provides additional flavor and a visually appealing finish. Moreover, the streusel helps to balance the tartness of the rhubarb, enhancing the overall taste experience.
Can I prepare this cheesecake ahead of time?
Yes, you can prepare this cheesecake ahead of time. In fact, making it a day in advance can enhance the flavors. After baking, let the cheesecake cool in the oven with the door slightly open, then refrigerate it until you’re ready to serve. This resting period allows the flavors to meld and the texture to set properly. Additionally, refrigerating the cheesecake makes it easier to slice and serve.
Rhubarb Cheesecake
Ingredients
- 2 1/3 cups flour
- 1 cup ground almonds
- 2/3 cup sugar
- 1 packet vanilla sugar or 1 tbsp vanilla paste
- 1 tsp baking powder
- 1 pinch of salt
- 1 egg
- 3/4 cup cold butter
- 1/2 cup chopped almonds or pistachios
- 12 oz rhubarb
- 1 organic lemon
- 3 cups low-fat quark or drained Greek yogurt
- 1 cup sour cream
- 1 packet vanilla pudding powder or 1/3 cup cornstarch
- 3/4 cup sugar
- 3 eggs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F and line the base of a 9 or 10-inch springform pan with parchment paper. Grease the sides of the pan.
- Mix flour, ground almonds, sugar, vanilla sugar, baking powder, and salt in a bowl. Add in the egg and butter, kneading until you have a smooth dough. Set aside 1/3 of the dough for the streusel topping. Roll out the remaining dough on a floured surface and press it into the prepared pan, creating a rim about 1.5 inches high. Chill in the refrigerator for at least 30 minutes.
- Prepare the rhubarb by removing leaves and ends, peeling if needed, and slicing into 0.2-inch thick pieces. Grate the lemon zest and juice half the lemon. Rub the zest into the sugar.
- In a bowl, mix quark, sour cream, pudding powder (or cornstarch), and the aromatic sugar. Add the lemon juice, then mix in the eggs and melted butter.
- Pour the cheesecake filling into the dough-lined pan and arrange the rhubarb slices on top.
- Combine the chopped almonds with the reserved dough and sprinkle over the cheesecake to create the streusel topping.
- Bake for 50-60 minutes. Let the cheesecake cool in the oven with the door slightly open, then refrigerate until ready to serve.
