I have to admit it publicly: I am a rhubarb fanboy! It’s out now! If you use the “search function” on the blog and type in “rhubarb” you will easily see what I am talking about. I have served quite a lot of rhubarb recipes on this blog already. Everything from easy peasy rhubarb sheet cakes to more complicated layered rhubarb delights. Today’s delicious no-bake cheesecake with biscoff base and roasted rhubarb will extend this collection with another highlight. But be sure – this is not the end yet :P

I really love rhubarb (same for raspberries actually)! Every time I see rhubarb coming back to the stores in spring I am as happy as a toddler in front of the Christmas tree. Nothing can stop me from grabbing some of that stalks and carry them home at that point. As a result, you will get many different dishes and bakes with rhubarb in a short period of time in our house – some of my favorite recipes (e.g. a rhubarb crumble) and some new recipes I make for the first time. This cheesecake, for example, is a new recipe I haven’t made like that before…
Well… the cheesecake part of the recipe is not that new actually. It is one of my no-bake cheesecake recipes I slightly adapted (with some pureed rhubarb added to the filling). The roasted rhubarb on top is something I saw in a magazine and thought that it could be nice on top of a cake. In the magazine, it was actually a side for a steak and less sweet, but I thought if you make it a bit sweeter it could work on a cake. Much better than a regular compote where you cook rhubarb into an unidentifiable red blob ;P



Anyway. I think it turned out pretty good. The rhubarb taste in the cheesecake is very subtle, but the rhubarb on top definitely makes the whole cheesecake a pleasant experience ;) Next time I might add some more rhubarb to the cheesecake mixture… let’s see. Either way, it’s a very delicious cake, which is also very refreshing on a warm summer day. Rhubarb fans should definitely give it a try!
INGREDIENTS / ZUTATEN
18 oz. (500g) rhubarb
1/4 cup (50g) sugar
2 tsp. lemon zest
3-4 raspberries (optional)
For the base:
7 oz. (200g) biscoff cookies*
2 tbsp. butter, melted
pinch of salt
For the filling:
6 gelatin leaves
21 oz. (600g) cream cheese, at room temperature
7 oz. (200g) sour cream, at room temperature
1/2 cup (100g) sugar
1 tsp. vanilla extract
5.3 oz. (150g) heavy cream (cold)
chopped pistachios for decorations
500g Rhabarber
50g Zucker
2 TL Zitronenschale
3-4 Himbeeren (optional)
Für den Boden:
200g Biscoff Cookies*
2 EL Butter, geschmolzen
Prise Salz
Für die Füllung:
6 Blätter Gelatine
600g Frischkäse, Zimmertemperatur
200g Schmand, Zimmertemperatur
100g Zucker
1 TL Vanille Extrakt
150g Schlagsahne (kalt)
gehackte Pistazien für die Dekoration


DIRECTIONS / ZUBEREITUNG
2. Add the biscoff cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter and add together with the salt to the bag – mix until the crumbs are evenly moist. Line an 8 inches (20cm) springform tin with baking parchment and transfer the crumbs into the tin. Press to the bottom (with the back of a spoon) to create one even layer. Place in the fridge until needed.
3. Add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the room temperature cream cheese, sour cream, sugar, and vanilla extract to a large bowl and mix until well combined. Set aside.
4. Squeeze the gelatin leaves to remove some of the water, add to a small pot and heat up until the gelatin has melted. Remove from the heat and add about 1-2 tablespoons of the cream cheese mix to the pot and combine with the gelatin. Pour this mixture back into the large bowl and mix well. Whisk the heavy cream until stiff peaks form. Add to the bowl and fold in. Add the pureed rhubarb and fold in – it is fine to see streaks. Pour the filling into the prepared springform tin, smooth out the top and place in the fridge for at least 4 hours or overnight.
5. Remove the cake from the tin and place on a serving plate. Decorate with the remaining roasted rhubarb and some chopped pistachios.
2. Die Biscoff Kekse für den Boden in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerstoßen. Die Butter schmelzen und dann zusammen mit dem Salz zu den Keksbröseln dazugeben und alles gut durchmischen. Eine 20cm (8 inches) Springform mit Backpapier auslegen, die feuchten Brösel hineinschütten und einem Löffel oder Glas zu einer glatten Schicht zusammendrücken. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Die Gelatineblätter in eine Schüssel mit kaltem Wasser legen und für 5-7 Minuten quellen lassen. Frischkäse, Schmand, Zucker und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Zur Seite stellen.
4. Die Gelatine ausdrücken und in einen kleinen Topf geben und vorsichtig erwärmen, bis sie komplett geschmolzen ist. Vom Herd ziehen und 1-2 Esslöffel der Frischkäsemasse dazugeben und unterrühren. Diese Mischung in die große Schüssel zurückgeben und gut verrühren. Die Sahne steif schlagen und dann vorsichtig unter die Masse ziehen. Den pürierten Rhabarber ebenfalls unter die Masse ziehen – wenn man hier und da noch Streifen vom Püree sieht, dann ist das in Ordnung. Die Masse in die Form füllen und glatt streichen. Für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen.
5. Den Kuchen vorsichtig aus der Form lösen und auf eine Servierplatte setzen. Mit dem restlichen Rhabarber und ein paar gehackten Pistazien dekorieren.


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Here is a version of the recipe you can print easily.
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No-Bake Roasted Rhubarb Biscoff Cheesecake
- Prep Time: 00:30
- Cook Time: 00:20
- Total Time: 06:00
- Yield: 1
- Category: Cheesecake
- Cuisine: American
Description
This is probably the best cheesecake there is – a delicious vanilla cheesecake with roasted rhubarb topping. So good!
Ingredients
Instructions
Notes
Enjoy chilling!
Keywords: rhubarb, no-bake, cheesecake, vanilla, pistachio