Rhubarb Cheesecake

375 16 servings, 1 piece (91 g) each
Recipe By
(1) 0 Reviews
Prep Time
Total Time

16 servings, 1 piece (91 g) each

Who doesn’t love a fresh, tart dessert recipe? Rhubarb delivers every time to make a fabulous and tasty dessert recipe. This, paired with the creamy tang of cheesecake, is a winning combo!

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake 10 min. Set aside to cool.
  • Bring rhubarb, 1/4 cup sugar, water and corn starch to boil in medium saucepan on medium heat. Reduce heat to medium-low; cook and stir 5 to 7 min. or until thickened.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust. Top with rhubarb mixture and swirl with a knife.
  • Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Warm jam for 20 sec. in microwave on HIGH. Brush over cooled cheesecake.


Replace rhubarb with the same amount of strawberries.


  • 16 servings, 1 piece (91 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (91 g) each
Calories 300
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 105mg
Sodium 320mg
Carbohydrate 25g
Dietary fibre 1g
Sugars 19g
Protein 6g
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review