Mary Berry Rhubarb Cheesecake Recipe​

This baked rhubarb cheesecake is a proper springtime dessert: creamy, lightly tangy, and topped with soft ribbons of sweet-tart rhubarb. The texture is classic baked cheesecake, set and velvety, with a crisp biscuit base underneath. It’s very achievable for a confident beginner, and each step is straightforward if you allow plenty of cooling and chilling time. Total time is around 6 hours including chilling (with about 25 minutes of hands-on prep).

Ingredients

For the biscuit base

• 200g digestive biscuits (or graham crackers)
• 90g unsalted butter, melted

For the cheesecake filling

• 600g full-fat cream cheese, at room temperature
• 175g caster sugar
• 2 tsp vanilla extract
• 2 tsp finely grated lemon zest
• Pinch of salt
• 1 tbsp plain flour
• 3 large eggs, at room temperature
• 200ml sour cream (or full-fat crème fraîche)

For the rhubarb topping

• 400g rhubarb, trimmed and cut into 2–3cm pieces
• 120g caster sugar
• 2 tbsp orange juice (or water)
• 1 tsp cornflour mixed with 1 tbsp cold water

To prepare the tin

• Butter or non-stick spray, for greasing
• Baking parchment, to line the base

How to Make Mary Berry Rhubarb Cheesecake Recipe​

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the cheesecake bakes evenly.
• Prepare the tin: Grease a 20cm springform tin and line the base with baking parchment. If your tin is prone to leaking, wrap the outside in a double layer of foil.

Make the biscuit base

• Crush the biscuits: Blitz the digestives in a food processor, or pop them in a bag and crush with a rolling pin until fine.
• Mix and press: Stir the crumbs with the melted butter, then press firmly into the base of the tin. Use the bottom of a glass to compact it well so it slices neatly later.
• Bake briefly: Bake for 10 minutes, then set aside to cool while you make the filling.

Mix the cheesecake filling

• Beat the cream cheese and sugar: In a large bowl, beat the cream cheese and caster sugar until smooth and glossy.
• Add flavouring: Mix in the vanilla extract, lemon zest, salt, and flour until evenly combined.
• Add eggs gently: Beat in the eggs one at a time on a low speed, stopping as soon as each egg disappears into the mixture.
• Finish with sour cream: Fold in the sour cream just until smooth. Try not to whip lots of air into the batter, it can cause cracking.

Bake, cool, and chill

• Fill the tin: Pour the filling over the cooled base and smooth the top.
• Bake: Bake for 40 to 45 minutes, until the edges are set but the centre still has a gentle wobble. It should not look wet on top.
• Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 45 to 60 minutes. This slow cool helps prevent a sudden dip or deep cracks.
• Chill: Cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best for the cleanest slices).

Cook the rhubarb topping and assemble

• Cook the rhubarb: Add the rhubarb, sugar, and orange juice to a saucepan. Simmer gently for 6 to 10 minutes, stirring carefully, until the pieces are just tender but not collapsing into mush.
• Thicken to a gloss: Stir in the cornflour slurry and cook for 30 to 60 seconds until the juices turn glossy and lightly thickened.
• Cool completely: Tip the rhubarb into a bowl and cool to room temperature, then chill. Warm topping will soften the cheesecake.
• Top and serve: Spoon the rhubarb over the chilled cheesecake. Slice with a knife dipped in hot water and wiped dry between cuts.

Tips

Why did my cheesecake crack?

Cracks usually come from too much air in the batter or a cheesecake that cools too quickly. Keep mixing gentle once the eggs go in, bake at the lower temperature, then let it cool slowly in the turned-off oven with the door slightly open.

How do I stop the base from going soggy?

Baking the base for 10 minutes helps it set and stay crisp. Also make sure the rhubarb topping is fully cooled before it goes anywhere near the cheesecake.

How do I get a smooth filling with no lumps?

Use room-temperature cream cheese and eggs. If the cream cheese is cold, it stays lumpy no matter how long you beat it, and overbeating adds air which can affect the bake.

How do I keep the rhubarb pieces intact?

Simmer gently and keep an eye on it. Rhubarb turns from firm to collapsing quickly. Stir carefully, and pull it off the heat as soon as the pieces are tender.

Serving Suggestions

• A spoonful of extra chilled rhubarb compote on the side
• Lightly whipped cream or crème fraîche
• Toasted flaked almonds for crunch
• A cup of tea, especially Earl Grey or English Breakfast

Storage

Room temperature

Cheesecake is best kept cold. If you need it out for serving, keep it at room temperature for up to 2 hours, then return it to the fridge.

Refrigerator

Store covered (or in an airtight container) for up to 4 days. For the neatest slices, keep the topping and cheesecake cold right up until serving.

Freezing

Freeze the cheesecake without the rhubarb topping for best texture. Wrap slices (or the whole cheesecake) tightly in cling film and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add freshly made topping.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 34 g
• Protein: 7 g
• Fat: 28 g
• Saturated Fat: 16 g
• Sodium: 320 mg

Disclaimer: Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs

Mary Berry Rhubarb Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

25

minutes

Cooking time

55

minutes

Total time

360

minutes

Calories

420

kcal

1

hour 

20

minutes

A creamy baked cheesecake on a buttery biscuit base, finished with a glossy rhubarb topping. Lightly tangy, perfectly set, and ideal for spring desserts and afternoon tea.

Ingredients

• 200g digestive biscuits (or graham crackers)

• 90g unsalted butter, melted

• 600g full-fat cream cheese, at room temperature

• 175g caster sugar

• 2 tsp vanilla extract

• 2 tsp finely grated lemon zest

• 3 large eggs, at room temperature

• 200ml sour cream (or full-fat crème fraîche)

• 1 tbsp plain flour

• 400g rhubarb, trimmed and cut into 2–3cm pieces

• 120g caster sugar (for the rhubarb)

• 2 tbsp orange juice (or water)

• 1 tsp cornflour mixed with 1 tbsp cold water

• Pinch of salt

• Butter or non-stick spray, for greasing

Directions

• Heat the oven to 160°C (140°C fan). Grease and line the base of a 20cm springform tin, then wrap the outside with foil if you’re worried about leaks.
• Crush the biscuits, mix with melted butter, and press firmly into the tin. Bake for 10 minutes, then cool.
• Beat the cream cheese and sugar until smooth, then mix in vanilla, lemon zest, salt, and flour.
• Beat in the eggs one at a time on low speed, then fold in the sour cream until just combined.
• Pour the filling over the base. Bake for 40–45 minutes until set at the edges with a gentle wobble in the middle.
• Turn the oven off, crack the door, and leave the cheesecake inside for 45–60 minutes to cool slowly.
• Cool completely at room temperature, then chill for at least 4 hours (overnight is best).
• Simmer rhubarb with sugar and orange juice for 6–10 minutes until just tender. Stir in the cornflour slurry and cook 30–60 seconds until glossy.
• Cool the rhubarb topping completely, then spoon over the chilled cheesecake.
• Slice with a hot, dry knife for neat portions and serve.

Notes

• Room-temperature cream cheese and eggs give a smoother filling with fewer lumps.
• Keep mixing gentle once the eggs go in to avoid a cheesecake that rises too much and cracks.
• For clean slices, dip your knife in hot water and wipe dry between cuts.
• Cheesecake tastes best the day after baking once it has fully chilled and settled.