There’s something about a classic, indulgent dessert that feels like a hug from the inside. When it comes to comfort food, desserts, especially cheesecakes, have an undeniable magic to them. I still remember the first time I had a slice of rhubarb cheesecake. I was at a little café in a quaint corner of the city. The tartness of the rhubarb, mixed with the creamy sweetness of the cheesecake, was something I’d never tasted before. It was one of those moments when you’re so absorbed in the flavor that it transports you somewhere else for a few minutes. You know, the kind of bite that makes you close your eyes just to savor it.
Naturally, I became obsessed with finding the perfect rhubarb cheesecake recipe. That’s when I stumbled upon Nigella Lawson’s rhubarb cheesecake recipe. Nigella has a way of making cooking feel approachable, even for someone like me who isn’t exactly a seasoned chef. This recipe, which I’m about to share, has a balance of simplicity and elegance that makes it a favorite in my home. It’s the kind of dessert that works for any occasion, from casual family dinners to the more special celebrations that call for something indulgent.
Nigella Lawson’s Rhubarb Cheesecake Recipe
Nigella Lawson is one of those figures in the food world who feels almost like a friend. Her writing, her shows, and even her recipes all have this warm, inviting quality. You feel like she’s talking to you directly, guiding you along the way without ever making you feel overwhelmed. Her rhubarb cheesecake is a perfect example of this.
What makes this cheesecake stand out is the combination of creamy richness and a delightful tang from the rhubarb. Rhubarb, often overlooked in the world of desserts, is this wonderfully tart vegetable (yes, it’s technically a vegetable) that adds such a complex note to the smooth, sweet cheesecake.
I’ll be honest: I’ve made this cheesecake multiple times, and each time, it’s like a tiny celebration in my kitchen. And if you’re anything like me, once you bake it, you’ll want to share it, because it’s simply too good to keep to yourself.
Ingredient List
Now, let’s talk about what you’ll need to create this gorgeous cheesecake. The ingredients are pretty straightforward, but there’s a bit of magic in how they all come together. Here’s what you’ll need:
For The Base
- 200g digestive biscuits (or graham crackers if you prefer)
- 100g unsalted butter, melted
For The Filling
- 750g cream cheese (room temperature)
- 200g sour cream
- 150g caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Zest of 1 lemon
For The Rhubarb Topping
- 400g rhubarb, chopped
- 100g sugar
- Juice of 1 orange
- 2 tablespoons water
How To Make Nigella Lawson’s Rhubarb Cheesecake?
Before you dive in, take a moment to appreciate how easy and relaxed this recipe feels. Nigella’s approach is all about creating food that’s delightful yet not overwhelming, and that philosophy carries through this rhubarb cheesecake.
Prepare The Base
Start by preheating your oven to 170°C (340°F). To make the base, crush the digestive biscuits into fine crumbs. I usually do this by placing them in a zip-lock bag and using a rolling pin to crush them-very satisfying. Once the biscuits are crumbs, mix them with the melted butter until combined. Press this mixture into the base of a springform pan and bake it for about 10 minutes. It gives the crust a nice, firm texture that will hold up under the rich cheesecake filling.
Make The Filling
While the crust is cooling, start on the filling. Beat together the cream cheese and sour cream until smooth. I recommend using an electric mixer for this, as it saves time and ensures a silky consistency. Once it’s smooth, add the sugar, vanilla extract, eggs, and lemon zest. Beat again until everything is well combined. The lemon zest adds a fresh, citrusy brightness that really complements the rhubarb topping.
Bake The Cheesecake
Pour the cream cheese mixture over the cooled base and smooth it out with a spatula. Bake it for about 50-60 minutes. The edges should be set, but the center will still have a slight wobble-this is key to a creamy, melt-in-your-mouth cheesecake. Once it’s done, let it cool in the oven with the door slightly ajar for about an hour. Afterward, chill it in the fridge for a few hours or, if you have the patience, overnight. The longer you let it rest, the more the flavors develop, and trust me, it’s worth the wait.
Prepare The Rhubarb Topping
While the cheesecake is chilling, prepare the rhubarb topping. In a saucepan, combine the rhubarb, sugar, orange juice, and water. Cook over low heat, stirring occasionally, until the rhubarb softens and breaks down into a jam-like consistency. You don’t want it to be too watery, so let it simmer gently until you get a thick, glossy mixture. Once it’s done, allow it to cool to room temperature.
Assemble The Cheesecake
Once the cheesecake is completely chilled and the rhubarb topping has cooled, spread the rhubarb over the top of the cheesecake. You’ll want to do this just before serving so the topping doesn’t get absorbed into the cheesecake.
Things I Learned
The first time I made this, I underestimated how much patience it would take for the cheesecake to chill. It felt like time was crawling, and I just wanted to dive right in and taste it. But I soon learned that a little patience goes a long way in cheesecake making. The flavors really deepen as the cheesecake chills, so try to resist cutting into it too early.
Another lesson I learned was how important it is to keep the rhubarb topping thick. It adds a gorgeous texture and contrast to the rich, creamy filling. When the rhubarb is too thin, it can overwhelm the cheesecake, but when it’s just right, it becomes this perfect burst of tart sweetness.
Lastly, I discovered that this cheesecake can actually be made ahead of time. If you’ve got an event coming up, making it a day or two ahead is a great way to save time while still having an incredible dessert to serve.