Good Housekeeping

New York Baked Vanilla Cheesecake with Rhubarb

Name: New York Baked Vanilla Cheesecake with Rhubarb
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 75 g unsalted butter; 200 g Hobnob biscuits; 50 g blanched almonds; 400 g forced rhubarb; 75 g caster sugar; 1/2 tsp vanilla bean paste; 450 g full-fat cream cheese; 250 g mascarpone; 175 g caster sugar; 2 tsp. vanilla bean paste or extract; 2 tbsp. plain flour; 3 medium eggs plus 1 yolk; 150 mL soured cream

Make the most of rhubarb while it lasts with this baked cheesecake recipe.

By The GH Kitchen TeamPublished: 11 January 2018

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

30 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 50 mins

Ingredients

For the biscuit base

75 g unsalted butter
200 g Hobnob biscuits
50 g blanched almonds
400 g forced rhubarb
75 g caster sugar
1/2 tsp vanilla bean paste

For the cheesecake filling

450 g full-fat cream cheese
250 g mascarpone
175 g caster sugar
2 tsp. vanilla bean paste or extract
2 Tbsp. plain flour
3 medium eggs plus 1 yolk
150 ml soured cream

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. First make the biscuit base; melt the butter in a medium pan, set aside. Put the biscuits and almonds in a food processor and whiz to form crumbs, making sure the almonds are finely chopped. Alternatively, place in a sealed food bag and crush with a rolling pin. Tip into the pan with the butter, and mix well. Grease and line the base of a 23cm springform tin with baking parchment. Spoon the biscuit crumb mixture into the tin and press with the back of a spoon to evenly cover the base. Chill for 1hr.
2. Step 2
  Meanwhile, cut the rhubarb into short lengths - about 5cm , and spread out in a single layer in a large shallow roasting tin. Scatter over the sugar, vanilla and 3tbsp cold water, cover tightly with foil and bake in the oven for about 15min until completely tender but still holding its shape – return to the oven for a couple more minutes if too firm. Remove the pieces to a plate using a slotted spoon and set aside to cool, reserving the syrup, pour this into a jug. Reduce the oven to 150°C (130°C fan) mark 2.
3. Step 3
  Once the base is chilled, make the filling: put the cream cheese and mascarpone into a large bowl, beat briefly with an electric hand whisk until just combined and smooth, then beat in the sugar until just incorporated. Add the vanilla, and flour, followed by the eggs and yolk one by one, beating between each addition. It’s important not to over whisk here. Finally, on the slowest whisk setting ( or by hand), mix in the soured cream. Pour into the tin and bake for 1hr or until set with a slight wobble. Turn off the oven and leave to cool completely inside. Then transfer to the fridge. Chill for at least 2hr or ideally overnight.
4. Step 4
  Remove from the fridge 30min before serving. When ready to serve, unmould from the tin and place on a cake stand or platter, top with a pile of rhubarb and drizzle with a little syrup.
  
  GH TIP
  
  Not a fan of rhubarb? Serve with a mixed berry compote instead.
  
  GET AHEAD
  
  Bake the cheesecake and cook the rhubarb up to a day ahead, chill both. When ready to serve, unmould the cheesecake from the tin and complete the recipe.
  
  Like this? You'll love...
  
  Rhubarb crumble
  
  Best cheesecake recipes

Per Serving:

Calories: 663
Fibre: 1 g
Total carbs: 42 g
Sugars: 29 g
Total fat: 51 g
Saturated fat: 29 g
Protein: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time