This rhubarb cheesecake is layered and topped with vanilla bean and orange roasted rhubarb. The tart rhubarb paired with the creamy, decadent cheesecake is the perfect combination! I roasted the rhubarb with orange zest and vanilla bean - they pair perfectly with the tangy rhubarb and add so much more flavor! Topping the cheesecake with full stalks of gorgeous pink and green roasted rhubarb is so gorgeous too! This cheesecake is the perfect way to celebrate rhubarb harvest. Plus, I go through all the tips and tricks to create the perfect, creamy and set baked cheesecake.
Jump to:
- 🍰 Why you'll LOVE this recipe
- 📝 Key ingredients
- 👩🍳 How to make rhubarb cheesecake
- Vanilla orange roast rhubarb step by step
- Cinnamon graham cracker crust step by step
- Rhubarb cheesecake crust step by step
- ✔️ Expert rhubarb cheesecake tips
- 🥄 Make ahead and storage
- ❔ Why roast rhubarb?
- 📖 Recipe FAQs
- 🍰 More related cheesecake recipes
- 📖 Recipe
- 💬 Comments
🍰 Why you'll LOVE this recipe
- Vanilla bean orange roast rhubarb: Roasting rhubarb concentrates the flavors and makes it perfectly tender. I added vanilla bean and freshly zested and juiced orange for a delicious zesty rhubarb. The flavors just work together so perfectly!
- Graham cracker crust: I elevated a classic graham cracker crust with a touch of brown sugar and cinnamon, adding warmth and more flavor.
- Creamy cheesecake: A creamy baked vanilla cheesecake, with chunks of rhubarb through the center is the perfect treat.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Cream cheese: use full fat, brick style cream cheese for the best, creamiest result.
Rhubarb: I used fresh rhubarb for the beautiful design, but you can use frozen rhubarb chunks the same way. It may take less time for the frozen rhubarb to roast.
Orange: The juice and zest from one orange adds a beautiful caramelized, zesty flavor to the roast rhubarb.
Graham cracker crumbs: I use pre crushed graham cracker crumbs. They have a beautiful warm and toasty flavor, especially when you add a hint of cinnamon.
Sour cream: full fat sour cream makes an ultra creamy, rich cheesecake flavor and texture.
Vanilla bean paste: Adds beautiful vanilla flavor and those irresistible black specks on the rhubarb! I used a whole vanilla bean because I had one last one to use up, but vanilla paste is easier to use and will also work great!
Cornstarch: This helps prevent the cheesecake from cracking in the oven, and ensures that it sets to the perfect, creamy texture. If you don't want to use cornstarch, or plan on freezing the cheesecake, I recommend potato starch or arrowroot starch.
👩🍳 How to make rhubarb cheesecake
Vanilla orange roast rhubarb step by step
Step 1: Preheat oven to 320°F (160°C). Spread rhubarb on a parchment lined baking sheet and add grated orange zest, orange juice, sugar, and vanilla paste. Spread the mixture around to coat the rhubarb.
Step 2: Bake rhubarb in the preheated oven for about 20 minutes, until it's soft when poked with a knife. You don't want it to be too soft or it will fall apart, so I recommend checking it every few minutes after 18 minutes of baking.
Step 3: Let the rhubarb cool on the baking sheet. Then, trace the bottom of your cheesecake's spring form pan onto a piece of parchment paper and cut it out. Arrange the rhubarb side by side, pretty side up, and place the circle of parchment paper on top. Using a very sharp knife or kitchen scissors, cut out a circle of rhubarb.
Step 4: Remove the excess rhubarb and cut them up into pieces. Set the pieces aside, they go into the cheesecake. Cover the rhubarb circle and refrigerate. This will go on top of the cheesecake.
Cinnamon graham cracker crust step by step
Step 1: Combine crushed graham crackers, brown sugar, cinnamon, and salt in a large bowl. Give it a quick stir. Add melted butter and stir again.
Step 2: Transfer the crumbs into the springform pan and press the crumbs halfway up the sides of the pan. Press the crumbs into the bottom of the pan with the bottom of a glass.
Place the springform pan onto a larger pan and bake for 10 minutes at 320°F (160°C).
Rhubarb cheesecake crust step by step
Step 1: Stir together sugar and cornstarch in a large bowl or stand mixer.
Step 2: Add cream cheese into the sugar cornstarch mixture and beat together until creamy.
Step 3: Add sour cream, vanilla extract, and salt. Beat well, and scrape down the bowl.
Step 4: Then, add the eggs, one by one, mixing just until each egg is incorporated.
Step 5: Scrape the bowl between each egg. Don't over mix.
Step 6: Pour half of the cheesecake batter into the baked crust. Then, add the roast rhubarb pieces on top, laying them out as evenly as you can.
Step 7: Carefully spoon over the remaining cheesecake batter.
Step 8: You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. Alternatively, use an extra large piece of foil and wrap it around the bottom of the springform pan.
Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 320°F (160°C) for 1 hour and 30 minutes. It's ready when the edges are set and the inside is puffed but still jiggly. Turn the oven off and leave the cheesecake in the oven for 30 minutes.
Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 6 hours or overnight.
Step 9: Run a knife around the outside of the cheesecake and remove the ring. Then, carefully arrange the disk of roast rhubarb on top. Spoon any leftover syrup over the rhubarb and decorate with edible flowers (optional).
Step 10: Refrigerate until you're ready to slice and serve! Use a sharp knife and a sawing motion to cut through the rhubarb.
✔️ Expert rhubarb cheesecake tips
- Don't overcook the rhubarb! You still want it to hold its shape. You don't want it to turn to mush.
- Top the cheesecake with rhubarb after the cheesecake cools: This is to ensure that the rhubarb doesn't sink to the bottom or cause cracks on top.
- Use a water bath: this ensures even, slow baking which prevents the cheesecake from cracking and makes a perfect, creamy cheesecake texture all the way through.
- Don't overbake the cheesecake: You'll know the cheesecake is ready when the center is puffed and jiggles when you wiggle the pan.
🥄 Make ahead and storage
This rhubarb cheesecake is great to make ahead, because it needs to chill overnight in the fridge. You can even make it two days in advance. Store the cheesecake in the fridge. You can freeze any leftovers that you may have too in an airtight bag or container for up to 2 months. If you plan on baking the cheesecake and freezing it to enjoy in a week or two, I recommend using arrowroot starch or potato starch instead of cornstarch as cornstarch doesn't freeze and thaw well.
❔ Why roast rhubarb?
Roasting rhubarb is an easy way to cook it while concentrating its flavors and maintaining its structural integrity. I added some freshly squeezed and zested orange and vanilla bean for the perfect complementary flavors. It creates the most delicious zesty and tangy syrup! It's perfect for topping cakes like this rhubarb cheesecake, or enjoying with brown butter ice cream. I find that rhubarb pairs the best with custardy, creamy elements like cheesecake, custard, and/or ice cream.
📖 Recipe FAQs
Having the ingredients at room temperature and scraping down the bowl is the key to having a silky smooth cheesecake batter. At room temperature, the fats are all soft and everything will blend together perfectly!
This happens when the cheesecake is overbaked, the oven temperature is too high, or if you don’t use a water bath. Check your oven temperature with an oven thermometer and make sure you pull out the cheesecake while the middle is still jiggly.
It needs to chill for at least 6 hours so that it has time to firm up and for the flavors to develop.
🍰 More related cheesecake recipes
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Rhubarb Cheesecake
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 8oz 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
Instructions
Vanilla Orange Roasted Rhubarb
- Preheat oven to 320°F (160°C). Spread rhubarb on a parchment lined baking sheet and add sugar, vanilla paste, grated orange zest, and orange juice. Spread the mixture around to coat the rhubarb. If you have very thick rhubarb stalks, you can cut them in half lengthwise.1 ½ pounds rhubarb, ¼ cup granulated sugar, 1 teaspoon vanilla bean paste, 1 orange
- Bake rhubarb in the preheated oven for about 20 minutes, until it's soft when poked with a knife. You don't want it to be too soft or it will fall apart, so I recommend checking it every few minutes after 18 minutes of baking.
- Let the rhubarb cool on the baking sheet. Then, trace the bottom of your cheesecake's spring form pan onto a piece of parchment paper and cut it out. Arrange the rhubarb side by side, pretty side up, and place the circle of parchment paper on top. Using a very sharp knife or kitchen scissors, cut out a circle of rhubarb.
- Remove the excess rhubarb and cut them up into pieces. Set the pieces aside, they go into the cheesecake. Cover the rhubarb circle and refrigerate. This will go on top of the cheesecake.
Cheesecake Crust
- Combine crushed graham crackers, brown sugar, cinnamon, and salt in a large bowl. Give it a quick stir. Add melted butter and stir again.2 cups graham cracker crumbs, 2 tablespoons brown sugar, ½ teaspoon cinnamon, ½ cup unsalted butter, ¼ teaspoon sea salt
- Transfer the crumbs into the springform pan and press the crumbs halfway up the sides of the pan. Press the crumbs into the bottom of the pan with the bottom of a glass.
- Place the springform pan onto a larger pan and bake for 12 minutes at 320°F (160°C).
Cheesecake Batter
- Stir together sugar and cornstarch in a large bowl or stand mixer.1 cup granulated sugar, 3 tablespoons cornstarch
- Add cream cheese into the sugar cornstarch mixture and beat together until creamy.24 oz cream cheese
- Add sour cream, vanilla extract, and salt. Beat well, and scrape down the bowl.½ cup sour cream, 1 tablespoon pure vanilla extract, ½ teaspoon sea salt
- Then, add the eggs, one by one, mixing just until each egg is incorporated. Scrape the bowl between each egg. Don't over mix.3 large eggs
- Pour half of the cheesecake batter into the baked crust. Then, add the roast rhubarb pieces on top, laying them out as evenly as you can. Carefully spoon over the remaining cheesecake batter.
- You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. Alternatively, use an extra large piece of foil and wrap it around the bottom of the springform pan.
- Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 320°F (160°C) for 1 hour and 30 minutes. It's ready when the edges are set and the inside is puffed but still jiggly. Turn the oven off and leave the cheesecake in the oven for 30 minutes.
- Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 6 hours or overnight.
- Run a knife around the outside of the cheesecake and remove the ring. Then, carefully arrange the disk of roast rhubarb on top. Spoon any leftover syrup over the rhubarb and decorate with edible flowers (optional).
- Refrigerate until you're ready to slice and serve! Use a sharp knife and a sawing motion to cut through the rhubarb.
Notes
- Don't overcook the rhubarb, or it will turn to mush!
- Top the cheesecake with rhubarb after the cheesecake cools
- Use a water bath for even baking without cracks
- The cheesecake is ready when the center is puffed and jiggles when you wiggle the pan.
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