Creamy Rhubarb Cheesecake Worth the Chill

Rhubarb cheesecake is a creamy baked dessert layered with vanilla orange roasted rhubarb and finished with a full roasted rhubarb topping. It takes more time than a quick dessert, but the steps are clear: roast the rhubarb, bake the crust, mix the cheesecake batter, bake in a water bath, cool, chill, and add the topping before slicing.

This rhubarb cheesecake recipe is built for a beautiful finish. Some of the roasted rhubarb is cut into pieces and layered inside the cheesecake, while the best stalks are arranged into a round topping. After the cheesecake has chilled, the rhubarb disk goes on top with any leftover syrup.

The recipe card notes several success points: do not overcook the rhubarb, add the topping after the cheesecake cools, use a water bath, and look for a center that is puffed and jiggly when the cheesecake is done.

Why You’ll Love This Recipe

This rhubarb cheesecake has a creamy filling, a graham cracker crust, and a tart fruit layer that cuts through the richness. The roasted rhubarb is flavored with sugar, vanilla, orange zest, and orange juice, giving the dessert a bright fruit note.

It is also a strong make-ahead dessert. The cheesecake needs at least 6 hours of chilling, and it can be chilled overnight. That makes it a good option when you want dessert mostly finished before serving day.

Ingredients

Vanilla Orange Roasted Rhubarb

• 1 ½ pounds rhubarb, 700g
• ¼ cup granulated sugar
• 1 teaspoon vanilla bean paste, or 1 whole vanilla bean
• 1 orange, zested and juiced, about ½ cup juice

Cheesecake Crust

• 2 cups graham cracker crumbs
• 2 tablespoons brown sugar, packed
• ½ teaspoon cinnamon, ground
• ¼ teaspoon sea salt
• ½ cup unsalted butter, melted

Cheesecake Batter

• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 24 oz cream cheese, three 8 oz bricks, brick style, full fat, at room temperature
• ½ cup sour cream, room temperature
• 1 tablespoon pure vanilla extract
• ½ teaspoon sea salt
• 3 large eggs, room temperature

Equipment

The recipe card confirms an electric mixer and a nine inch springform round baking pan. You will also need a water bath setup with a larger pan and boiling water, as stated in the baking method.

Why Roast Rhubarb?

Roasting helps the rhubarb soften while still holding its shape. That matters because this rhubarb cheesecake uses whole roasted stalks for the topping. If the rhubarb overcooks, it can fall apart and become harder to arrange neatly.

The leftover roasted rhubarb pieces are used inside the cheesecake filling, so roasting also builds flavor before the fruit is layered into the batter.

How to Bake Rhubarb Cheesecake with Roasted Topping

Preheat the oven to 320°F (160°C). Spread rhubarb on a parchment-lined baking sheet. Add sugar, vanilla paste, orange zest, and orange juice, then toss to coat. Halve very thick stalks lengthwise if needed. Bake for about 20 minutes, checking after 18 minutes, until the rhubarb is soft but still holding its shape. Cool it on the baking sheet.

Trace the bottom of the springform pan onto parchment and cut out the circle. Arrange rhubarb stalks side by side, place the parchment circle on top, and cut the rhubarb into a round topping. Cut leftover rhubarb into pieces for the filling. Cover and refrigerate the rhubarb circle.

Mix graham cracker crumbs, brown sugar, cinnamon, and salt. Stir in melted butter. Press the crumbs into the bottom and halfway up the sides of the springform pan. Bake the crust at 320°F (160°C) for 12 minutes.

Stir together sugar and cornstarch in a large bowl or stand mixer. Beat in cream cheese until creamy. Add sour cream, vanilla extract, and salt. Beat well and scrape down the bowl. Add eggs one at a time, mixing only until each egg is incorporated. Scrape between eggs and do not overmix.

Pour half the cheesecake batter into the baked crust. Add the roasted rhubarb pieces evenly over the batter. Spoon the remaining batter on top.

Place the springform pan into a water bath setup with a larger pan and boiling water. Bake at 320°F (160°C) for 1 hour 30 minutes, until the edges are set and the center is puffed but still jiggly.

Turn off the oven and leave the cheesecake inside for 30 minutes. Remove it, cool at room temperature, then refrigerate for at least 6 hours or overnight.

Run a knife around the cheesecake and remove the ring. Arrange the rhubarb disk on top, spoon over any leftover syrup, and decorate with edible flowers if desired. Refrigerate until ready to slice and serve. Use a sharp knife and sawing motion to cut through the rhubarb topping.

Make Ahead and Storage

Store rhubarb cheesecake in the fridge for up to 5 days. Leftovers may be frozen airtight for up to 2 months. If baking ahead and freezing, the recipe notes that arrowroot starch or potato starch is recommended instead of cornstarch.

Tips for Success

Do not overcook the rhubarb. It should be soft but still intact. Add the rhubarb topping after the cheesecake cools. Use a water bath to bake the cheesecake gently. The cheesecake is done when the edges are set and the center is puffed and jiggly.

Room temperature cream cheese, sour cream, and eggs help the batter mix more smoothly. Still, once the eggs go in, mix only until incorporated.

Recipe FAQs

How long does rhubarb cheesecake need to chill?

It needs at least 6 hours, or overnight.

Can rhubarb cheesecake be frozen?

Yes. Leftovers may be frozen airtight for up to 2 months.

When should I add the rhubarb topping?

Add the roasted rhubarb topping after the cheesecake has cooled and chilled.

How do I slice through the rhubarb topping?

Use a sharp knife and a sawing motion to cut through the rhubarb topping.

Final Thoughts

Rhubarb cheesecake is a beautiful dessert for anyone who likes a creamy baked cheesecake with a tart fruit contrast. The roasted rhubarb gives the dessert flavor, color, and a polished finish. With careful cooling and a full chill, this cheesecake slices cleanly and feels worth every step.