Description
Indulge in the perfect blend of sweet and tangy flavors with this scrumptious Rhubarb Crumble Cheesecake recipe. A delightful dessert that will impress your guests and satisfy your cravings.
Ingredients
Scale
For the Crumble:
- 4.5 oz flour (King Arthur all-purpose)
- 2.2 oz sugar
- 2.3 oz cold butter (cubed)
- 14.1 oz rhubarb (cut into chunks)
- 2.8 oz sugar
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 2 tbsp water
For the Cheesecake Base:
- 10.5 oz biscuits (McVitie’s Digestive)
- 3.5 oz melted butter
- 17.6 oz soft cheese (Philadelphia full-fat)
- 3.7 oz sugar
- 1.2 tsp vanilla
- 5 fl oz chilled cream
Instructions
- Prepare the Crumble: Combine flour and sugar. Rub in cold butter until the mixture resembles breadcrumbs. Set aside.
- Make the Rhubarb Filling: Cook rhubarb, sugar, ginger, nutmeg, and water until rhubarb softens. Cool.
- Prepare the Cheesecake Base: Crush biscuits, mix with melted butter. Press into a tin. Chill. Beat soft cheese, sugar, and vanilla until smooth. Whip cream and fold into the cheese mixture.
- Assemble: Spread rhubarb over the biscuit base. Top with cheesecake mixture. Sprinkle crumble on top.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
- You can adjust the sweetness of the cheesecake by increasing or reducing the sugar content.
- Feel free to add a drizzle of caramel or a scoop of vanilla ice cream when serving for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg