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Rhubarb Raspberry Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 50
  • Total Time: 90

Ingredients

Scale

For the base

  • 7 oz. (200g) butter, at room temperature
  • 1/2 cup (100g) sugar
  • pinch of salt
  • 1 egg
  • 2 egg yolks
  • 1 1/2 cups (125g) rolled oats
  • 2/3 cup (80g) ground almonds
  • 1 cup (130g) all-purpose flour

For the rhubarb compote

  • 14 oz. (400g) rhubarb, peeled and diced
  • 1/2 cup (100g) sugar
  • 4 tbsp. water

For the filling

  • 8.8 oz. (250g) curd cheese
  • 1/2 cup (100g) sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. all-purpose flour
  • 2 eggs
  • 1/2 cup (120ml) milk
  • 1/2 cup (120g) heavy cream
  • 3.5 oz. (100g) raspberries
  • confectioner’s sugar for dusting (optional)

Instructions

  1. Preheat the oven to 390˚F (200°C). Line a 10 inch (26cm) springform with baking parchment and set aside.
  2. In a large bowl add butter, sugar and salt. Mix on high speed until light and fluffy. Add the egg and egg yolks and mix until well combined. In a separate bowl mix rolled oats, ground almonds and flour. Add to the bowl with the butter and mix until just combined. Transfer to the springform and press to the bottom and sides – works best with the back of a spoon. Bake for 15 minutes, then take out but do not turn off the oven. Depending on the dough (if it was very soft or not) the sides of the base can collapse – but that is fine.
  3. Add the peeled and diced rhubarb with the sugar and 4 tablespoons of water to a saucepan and heat up. Bring to a boil and then remove from the heat. Drain and let cool down.
  4. For the filling add the curd cheese, sugar, vanilla extract, flour, eggs and milk to a large bowl and mix until well combined. In a second bowl mix the heavy cream in high speed until stiff peaks form. Add the whipped cream to the bowl with the curd cheese mixture and fold in.
  5. Spread the drained rhubarb and raspberries on top of the cake base. Pour the filling on top (the fruits should be covered completely) and bake for 30-35 minutes. The cake should get some color on the sides – the center of the cake should wiggle only a bit when you shake the cake. Take out of the oven and let cool down completely on a wire rack. Dust with confectioner’s sugar before serving (optional).

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12