Rhubarb Cheesecake Dessert Recipes

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RHUBARB CHEESECAKE DREAM BARS



Rhubarb Cheesecake Dream Bars image

A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).

Provided by liztherunner

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 1h35m

Yield 15

Number Of Ingredients 11

1 cup all-purpose flour
½ cup butter, softened
1 tablespoon white sugar
1 cup white sugar
¼ cup all-purpose flour
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
½ cup sour cream
1 tablespoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
  • In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
  • Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
  • Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
  • Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
  • In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.8 g, Cholesterol 48.5 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 98 mg, Sugar 22.1 g

NO BAKE RHUBARB CHEESECAKE



No Bake Rhubarb Cheesecake image

No Bake Rhubarb Cheesecake comprises a ginger biscuit base, a creamy orange scented filling topped with roasted rhubarb batons.

Provided by Michelle Minnaar

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

300g (10oz) chocolate gingernut biscuits
125g (½ cup) butter
1.25ml (¼ tsp) salt
500g (1lb) rhubarb, washed and cut into 5cm (2in) batons
1 blood orange, zest and juice
1 vanilla pod
15ml (1 tbsp) pink peppercorns [optional]
150g (¾ cup) caster sugar
500g (2 cups) cream cheese
300ml (1¼ cup) double cream
50g (½ cup) icing sugar, sifted
3 gelatin leaves

Steps:

  • Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
  • Mix the butter and salt with the crumbs.
  • Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
  • Place in the fridge to set.
  • Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
  • Line a large baking tray with parchment paper.
  • Align the rhubarb in a single layer on top of the parchment paper.
  • Sprinkle evenly with caster sugar.
  • Sprinkle with the blood orange zest and juice.
  • [Optional] Place peppercorns in muslim and tie it up. Put in the orange juice.
  • Bake in the oven for 20 minutes, then leave to cool.
  • Drain the rhubarb juices into a small saucepan and place over a low heat. Place the gelatine leaves in the liquid to soften and stir until everything is dissolved.
  • Place the liquid and three quarters of the cooled rhubarb batons into a food mixer and process until smooth. Set aside the rhubarb puree and store the remaining rhubarb batons in the fridge.
  • Place the cream cheese in a stand mixer.
  • While it's running, slowly add the icing sugar.
  • Fold the rhubarb puree into the cream cheese mixture.
  • In a separate bowl, whisk double cream until soft peaks form.
  • Fold the double cream into the cream cheese mixture a bit at a time. Repeat until the double cream is finished.
  • Remove the cheesecake base from the fridge and tip the mixture into the springform tin. Gently drop the tin onto the kitchen counter a few times to let any bubbles out.
  • Place the cheesecake in the fridge to chill for at least 6 hours.
  • Before serving, decorate with the remaining rhubarb batons. Enjoy!

Nutrition Facts : Calories 470 calories, Sugar 34.4 g, Sodium 188.5 mg, Fat 34.6 g, SaturatedFat 21.1 g, TransFat 0.2 g, Carbohydrate 39.2 g, Fiber 3 g, Protein 5.4 g, Cholesterol 78.8 mg

RHUBARB & GINGERNUT CHEESECAKE



Rhubarb & gingernut cheesecake image

What could be more cheerful than this vivid pink no-bake cheesecake? Rhubarb and ginger are merry bedfellows and make a stunning springtime dessert

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Serves 8-10

Number Of Ingredients 9

500g forced rhubarb , chopped into 4cm lengths
150g caster sugar
1 blood orange , zested and juiced
1 vanilla pod
100g butter , melted, plus extra for the tin
200g gingernut biscuits
500g mascarpone or soft cheese
100g quark or thick natural yogurt
1 tbsp pistachios , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
  • Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it's packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
  • To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
  • Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
  • Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.

Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

RHUBARB CHEESECAKE



Rhubarb Cheesecake image

An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Provided by Barb

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  • In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  • Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  • To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g

RHUBARB CHEESECAKE SQUARES



Rhubarb Cheesecake Squares image

It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1-1/2 cups diced fresh or frozen rhubarb, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB CHEESECAKE



Rhubarb Cheesecake image

This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!

Provided by Boni in Minnesota

Categories     Cheesecake

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese (you may use light cream cheese)
1/2 cup white sugar
2 eggs
1 cup sour cream (I use lowfat)
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  • Place foil or another pan under this to bake.
  • In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  • Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
  • To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
  • Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
  • I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.

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