Name: Baked Rhubarb Cheesecake
Prep time: 360 min
Cook time: 90 min
Total time: 450 min
Yield: 10
Ingredients: 1/3 cup sugar; 2 tsp cornflour; 1 1/2 cup rhubarb finely chopped; 1 tbs water; 250 g ginger biscuit crushed; 1/3 cup butter melted; 500 g cream cheese room temperature; 1/2 cup caster sugar; 2 tbs cornflour; 3 large egg; 1 1/2 tsp vanilla extract; 1 cup sour cream room temperature

by Success Last updated on 07/09/2019

A delicious easy baked cheesecake that's not overly sweet and looks and tastes great. Plus it's just so easy to prepare. - Success

Ingredients

Rhubarb

1/3 cup sugar
2 tsp cornflour
1 1/2 cup rhubarb finely chopped
1 tbs water

Crust

250 g ginger biscuit crushed
1/3 cup butter melted

Cream cheese filling

500 g cream cheese room temperature
1/2 cup caster sugar
2 tbs cornflour
3 large egg
1 1/2 tsp vanilla extract
1 cup sour cream room temperature

Method

Step 1

In a small saucepan, mix together sugar, cornflour, rhubarb and water. Heat over medium heat, stirring occasionally, until mixture starts to bubble.
Step 2

Reduce heat and simmer for 5-6 minutes until rhubarb is softened. Do not burn. Remove from heat and cool to room temperature.
Step 3

Combine biscuit crumbs and butter. Add a little extra butter if needed.
Step 4

Line base of pan with grease proof paper.
Step 5

Press evenly into 23 cm spring-form pan. Refrigerate for approximately 30 minutes.
Step 6

Cream cheese filling: In large bowl with electric mixer, beat cream cheese, sugar and cornflour until smooth.
Step 7

Beat in eggs, at low speed, one at a time.
Step 8

Add vanilla and sour cream and mix just until smooth.
Step 9

Pour half the cheese mix into crust.
Step 10

Spoon approximately half of the rhubarb mix in dollops over the top. Using a knife, swirl rhubarb through cream cheese mixture, being careful not to hit the bottom and stir in crumbs.
Step 11

Repeat with remaining cream cheese mix and rhubarb, and swirl again.
Step 12

Bake at 160C (150C fan forced) for 50–60 minutes or until almost set in centre but still a bit wobbly.
Step 13

Run knife around edge to prevent cracking and return cheesecake to oven.
Step 14

Make sure oven is off and cool in oven with door ajar until completely cool.
Step 15

Remove from tin, cover and chill in refrigerator for approximately 6 hours or overnight.

Recipe Notes

from Australia’s Best Recipes team

Other types of biscuits to try for the base include butter nut or chocolate ripple. The rhubarb mix is quite sweet so the cheesecake doesn't need to be as sweet.