Rhubarb custard cheesecake

Treat yourself to a slice or two...of this gorgeous rhubarb custard cheesecake by James Hillery. The roasted rhubarb adds a tangy taste to a classic!

Brought to you by James Hillery

A delicious New-York style cheesecake with a twist by James Hillery.

Rhubarb and custard is a classic combination for bakes – it's even better when added to cheesecake!

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For the roasted rhubarb

  • 250 g rhubarb
  • 50 g caster sugar
  • 1 tbsp vanilla extract

For the cheesecake

  • 200 g digestive biscuits
  • 100 g butter, plus extra for greasing
  • 850 g full-fat cream cheese
  • 200 g caster sugar
  • 250 ml sour cream
  • 2 tbsp custard powder
  • 1 tbsp plain flour
  • 3 large free-range eggs, plus 1 large egg yolk, beaten
  • 2 tsp vanilla extract


For the roasted rhubarb

Preheat the oven to 200°C/Gas Mark 6. Chop the rhubarb into 5cm (2in) lengths. Ideally the rhubarb should be about the diameter of a finger. If it’s thicker, cut the stalks lengthways. Rinse, then put it in a shallow ovenproof dish.
Sprinkle over the sugar and drizzle with the vanilla. Mix to coat the rhubarb in the sugar and vanilla mixture. Arrange the rhubarb into a single layer. Roast for 15 minutes in the oven, then allow to cool in the juices.

For the cheesecake

Preheat the oven to 180°C/Gas Mark 4. Grease and line the base of a 23cm (9in) springform cake tin.
Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
Melt the butter, then add the biscuit crumbs and stir to combine. Pour the biscuit mixture into the lined tin and press down to form a firm, even base. Bake for 10 minutes, then remove and leave to cool. Reduce the oven temperature to 160°C/Gas Mark 2.
In a large mixing bowl, stir together the cream cheese and sugar until smooth with a wooden spoon or silicone spatula. Add the sour cream, custard powder and flour, then mix until combined and smooth. Gradually add the eggs and vanilla extract, mixing well.
Pour the cream cheese mixture onto the biscuit base, then bake in the oven for 45 minutes. The cheesecake will still have a wobble, but should be gently browned on the edges.
Turn the oven off and prop open the door with a wooden spoon or leave ajar. Leave the cheesecake to cool in the oven and the residual heat will finish the bake.
Once the oven is cool, remove the cheesecake to cool completely before removing from the tin. Ideally chill for a couple of hours in the fridge. Sieve the cooled rhubarb and arrange on top of the cheesecake. You can also reduce any remaining juice by simmering in a small saucepan until thickened, then allow to cool. Pour over before serving.

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