When rhubarb is in season, there are no excuses to not create something delicious with it! As soon as the red and green veggie is available at the farmers market or in supermarkets, the sweet and sour stalks are used as often as possible for baking here. Fortunately, there really is a lot you can do with it. This delicious Rhubarb Crumble Cheesecake is just one of many tasty recipes you can do with the red and green stalks.
We really love rhubarb a lot. Maybe you noticed already going through our rhubarb recipes. If someone says they are not fans of rhubarb, we’ll definitely give them a »bombastic side eye«. ;P We’re normally very tolerant, but when it comes to rhubarb, the fun ends right there!
Just kidding. If you don’t like the rhubarb, that’s fine. That just leaves more for all of us that like this type of veggie. Though… how did you end up here if you don’t like it? ;P Anyway. As already mentioned, there is really a lot you can do with rhubarb. For this recipe here, the rhubarb was first boiled to soften it and then added to the filling for the no-bake cheesecake. Unfortunately, you can’t use it raw. ;P
The rhubarb flavor is quite subtle compared to other cakes we made so far, although a good amount of rhubarb has actually been used. If you want a more intense flavor, you could certainly add a little more rhubarb to the filling. Perhaps our rhubarb was a little flavorwise… that can happen with the first rhubarb of the season. That one probably just did not have enough time to soak up some sun and develop more flavor. ;P
Anyway. Regardless of whether the rhubarb flavor is strong or weaker – the cake is definitely delicious! Especially in combination with the crispy streusels on top. This cheesecake is a special treat.
Perhaps a word or two about the streusels. The crispy pieces of dough are not really »no-bake« like the rest of the cake. Obviously. They have to be baked in advance, otherwise there won’t be any crunch on top of the cake. Meaning – cake as a whole is not »no-bake« because of that. Just »almost no-bake«. But never mind. When making this cheesecake, we recommend adding the streusels on top right before serving and not earlier. If you leave them on the cake for longer, they will soften slowly and at some point there is no more crunch left. This won’t happen within the first 30 minutes, but you will notice it after a few hours. It’s simply unavoidable. However, the cake is still delicious on the second day… Don’t worry (if you were concerned)!
Apart from that, the cake, like many other no-bake cheesecakes, is quite easy to prepare. If you don’t want to use gelatin, you can replace it with agar-agar, of course. Prepare the agar-agar according to the instructions on the package, and then use it (pretty much the same way) as you would use the gelatin in the recipe. If you ever used this plant-based alternative, you know how to use it, right?! ;)
One of the most popular no-bake cheesecakes here on the blog is our No-Bake Tiramisu Cheesecake. Not only does it taste really delicious, it also looks really chic on the table or cake buffet, doesn’t it. ;)
If you prefer something a little less sweet and rich, we recommend a cheesecake with citrus notes. Our No-Bake Buttermilk & Lemon Cheesecake is one of your favorite cakes we ever made. So delicious and refreshing. The perfect summer cake!
INGREDIENTS / ZUTATEN
For the base:
7 oz. (250g) cantuccini/biscotti
2 tbsp. sugar (or xylitol)
2.1 oz. (60g) butter, melted
For the streusel topping:
3.5 oz. (100g) all-purpose flour
1.8 oz. (50g) sugar
1.8 oz. (50g) butter, cubed
For the rhubarb filling:
400g rhubarb, cut into pieces
3 tbsp. sugar
1/4 tsp. ground ginger
1 tbsp. water
For the cheesecake filling:
6 gelatin leaves
21 oz. (600g) cream cheese, at room temperature
2 tbsp. sugar (or xylitol)
1 1/2 tsp. vanilla extract
7 oz. (200g) heavy cream, whipped
Für den Boden:
250g Cantuccini/Biscotti
2 EL Zucker (oder Xylit)
60g Butter, geschmolzen
Für die Streusel:
100g Mehl (Type 405)
50g Zucker
50g Butter, in Stücken
Für das Rhabarberkompott:
400g Rhabarber, in Stücke geschnitten
3 EL Zucker
1/4 TL Ingwer, gemahlen
1 EL Wasser
Für die Käsekuchenfüllung:
6 Gelatineblätter
600g Frischkäse, Raumtemperatur
2 EL Zucker (oder Xylit)
1 1/2 TL Vanille Extrakt
200g Sahne, aufgeschlagen
Backform Umrechner
Dir fehlt die passende Backform für ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. Add the cantuccini/biscotti and sugar (or xylitol) to a food processor or mixer and mix until you get fine crumbs. Add the melted butter and mix to combine. Take about 1-2 tbsp. of the crumbs and set them aside. Transfer the remaining crumbs to an 8-inch (20cm) round baking tin with a loose bottom* and press them down to create an even layer. Place in the fridge until needed again.
2. Preheat the oven to 180°F (350°F) fan-forced. Line a baking sheet with baking parchment or a silicone baking mat* and set aside.
3. For the streusels, add flour, sugar, and butter to a bowl and rub between your fingers until you get different-sized streusels. Distribute the streusels evenly on the prepared baking sheet, sprinkle the cookie crumbs (you kept on the side) all over the streusels and bake for about 11-14 minutes. Take out of the oven and let cool down completely. Store in an airtight container until needed.
4. While the streusels are in the oven, prepare the rhubarb. Wash and clean the rhubarb. Cut it into 3 cm pieces – if the stalks are thick, I recommend cutting them lengthwise in half first. Add the rhubarb, sugar, ground ginger, and water to a small saucepan and heat up. While stirring often, let the rhubarb cook over medium heat for about 5-7 minutes. You want the rhubarb to soften and hold some shape, without becoming completely mushy. Remove from the stove and let cool down completely.
5. Add the gelatin leaves to a small bowl with cold water and let them soak in the water for about 5-7 minutes. Add the cream cheese, sugar, and vanilla extract to a large bowl and mix to combine. Next, add the cooled rhubarb and fold in.
6. Gently squeeze the gelatin leaves to remove some soaked-up water, place them in a small saucepan and gently heat them up until completely melted. Remove from heat and add about 2-3 tablespoons of the cream cheese mixture and mix well. Return this mixture to the large bowl and stir in. Next, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Transfer to the prepared baking tin and smooth out the top. Place the cake in the fridge for at least 4-5 hours or overnight.
7. Carefully remove the cake from the mold and place it on a serving plate. Sprinkle with the baked streusels and serve.
1. Die Cantuccini/Biscotti und den Zucker (oder Xylit) in eine Küchenmaschine bzw. Mixer geben und zu feinen Krümeln verarbeiten. Die geschmolzene Butter dazugeben und alles gut vermengen. Etwa 1-2 Esslöffel der Krümel herausnehmen und zur Seite stellen. Die restlichen Krümel in eine runde 20cm Backform mit Hebeboden* geben und zu einer glatten Schicht zusammendrücken. Bis zur weiteren Verwendung in den Kühlschrank stellen.
2. Den Ofen auf 180°F (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier oder einer Silikonbackmatte* auslegen und zur Seite stellen.
3. Mehl, Zucker und die Butter für die Streusel in eine Schüssel geben und alles zwischen den Fingern zerreiben, bis unterschiedlich große Streusel entstehen. Diese Streusel gleichmäßig auf dem vorbereiteten Backblech verteilen, die zurückbehaltenen Kekskrümel mit den Streuseln vermengen und alles für etwa 11-14 Minuten backen. Aus dem Ofen nehmen und vollständig abkühlen lassen. Bis zur Verwendung in einem luftdichten Behälter aufbewahren.
4. Während die Streusel im Ofen sind, den Rhabarber vorbereiten. Den Rhabarber waschen und putzen. Den Rhabarber in 3 cm lange Stücke schneiden – sollten die Stangen dick sind, empfiehlt es sich, sie zuerst der Länge nach zu halbieren. Rhabarber, Zucker, Ingwer und Wasser in einen kleinen Topf geben und erhitzen. Unter häufigem Umrühren bei mittlerer Hitze etwa 5-7 Minuten köcheln lassen. Der Rhabarber soll weich werden, aber nicht völlig verfallen. Vom Herd nehmen und vollständig abkühlen lassen.
5. Die Gelatineblätter für etwa 5-7 Minuten in kaltem Wasser einweichen lassen. Frischkäse, Zucker und Vanille Extrakt in eine große Schüssel geben und verrühren. Den abgekühlten Rhabarber dazugeben und unterheben.
6. Die Gelatine vorsichtig ausdrücken, dann in einen kleinen Topf geben und vorsichtig erhitzen, bis sie sich komplett aufgelöst hat. Den Topf vom Herd ziehen und etwa 2-3 Esslöffel der Frischkäsemischung dazugeben und alles gut vermengen. Diese Mischung dann zurück in die Schüssel geben und unterrühren. Die Sahne steifschlagen und dann vorsichtig unter die Frischkäsemischung heben. Die Creme in die vorbereitete Form füllen und glatt streichen. Den Käsekuchen für mindestens 4-5 Stunden oder über Nacht in den Kühlschrank stellen.
7. Den Kuchen vorsichtig aus der Form lösen und auf eine Servierplatte stellen. Mit den gebackenen Streuseln bestreuen und servieren.
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Here is a version of the recipe you can print easily.
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Rhubarb Crumble Cheesecake
- Prep Time: 00:45
- Cook Time: 00:11
- Total Time: 07:00
- Yield: 1
- Category: Cheesecakes
- Cuisine: International
- Diet: Vegetarian
Description
Springtime is the best when rhubarb is in season – this Rhubarb Crumble Cheesecake is easy to prepare and absolutely delicious! A family favorite!
Ingredients
For the base:
7 oz. (250g) cantuccini/biscotti
2 tbsp. sugar (or xylitol)
2.1 oz. (60g) butter, melted
For the streusel topping:
3.5 oz. (100g) all-purpose flour
1.8 oz. (50g) sugar
1.8 oz. (50g) butter, cubed
For the rhubarb filling:
400g rhubarb, cut into pieces
3 tbsp. sugar
1/4 tsp. ground ginger
1 tbsp. water
For the cheesecake filling:
6 gelatin leaves
21 oz. (600g) cream cheese, at room temperature
2 tbsp. sugar (or xylitol)
1 1/2 tsp. vanilla extract
7 oz. (200g) heavy cream, whipped
Instructions
1. Add the cantuccini/biscotti and sugar (or xylitol) to a food processor or mixer and mix until you get fine crumbs. Add the melted butter and mix to combine. Take about 1-2 tbsp. of the crumbs and set them aside. Transfer the remaining crumbs to an 8-inch (20cm) round baking tin with a loose bottom* and press them down to create an even layer. Place in the fridge until needed again.
2. Preheat the oven to 180°F (350°F) fan-forced. Line a baking sheet with baking parchment or a silicone baking mat* and set aside.
3. For the streusels, add flour, sugar, and butter to a bowl and rub between your fingers until you get different-sized streusels. Distribute the streusels evenly on the prepared baking sheet, sprinkle the cookie crumbs (you kept on the side) all over the streusels and bake for about 11-14 minutes. Take out of the oven and let cool down completely. Store in an airtight container until needed.
4. While the streusels are in the oven, prepare the rhubarb. Wash and clean the rhubarb. Cut it into 3 cm pieces – if the stalks are thick, I recommend cutting them lengthwise in half first. Add the rhubarb, sugar, ground ginger, and water to a small saucepan and heat up. While stirring often, let the rhubarb cook over medium heat for about 5-7 minutes. You want the rhubarb to soften and hold some shape, without becoming completely mushy. Remove from the stove and let cool down completely.
5. Add the gelatin leaves to a small bowl with cold water and let them soak in the water for about 5-7 minutes. Add the cream cheese, sugar, and vanilla extract to a large bowl and mix to combine. Next, add the cooled rhubarb and fold in.
6. Gently squeeze the gelatin leaves to remove some soaked-up water, place them in a small saucepan and gently heat them up until completely melted. Remove from heat and add about 2-3 tablespoons of the cream cheese mixture and mix well. Return this mixture to the large bowl and stir in. Next, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Transfer to the prepared baking tin and smooth out the top. Place the cake in the fridge for at least 4-5 hours or overnight.
7. Carefully remove the cake from the mold and place it on a serving plate. Sprinkle with the baked streusels and serve.
Notes
Get your bake on!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
