Tangy Rhubarb and Lemon Cheesecake

Here is my favorite rhubarb and lemon cheesecake recipe, with a buttery digestive biscuit base, a creamy lemon-scented filling, and a tangy rhubarb compote swirled throughout.

This cheesecake is what I make when I want to impress guests but don’t want to tell them how easy it actually is. The rhubarb adds a nice tart contrast to the rich, creamy filling, and that hint of lemon just makes everything taste fresh and bright.

What Kind of Cream Cheese Should I Use?

For this cheesecake, you’ll want to stick with full-fat cream cheese – it’s really important here. Low-fat or reduced-fat versions have more moisture and less fat, which can lead to a runny filling that won’t set properly. Make sure your cream cheese is at room temperature before you start mixing, as cold cream cheese will give you lumps no matter how long you beat it. If you forgot to take it out ahead of time, you can cut it into smaller chunks and let it sit for about 30 minutes, or carefully microwave it in short 10-second bursts until it’s soft but not melted.

Options for Substitutions

This cheesecake recipe has some room for swaps if you need them:

• Mascarpone: If you can’t find mascarpone, you can use all cream cheese instead – just increase the cream cheese to 700g total. The texture will be slightly firmer but still delicious.
• Soured cream: Greek yogurt or crème fraîche work well here. Both will give you that tangy flavor, though Greek yogurt will make the cheesecake a bit lighter.
• Rhubarb: While rhubarb is really the star of this recipe, you could use strawberries or raspberries if rhubarb isn’t in season. You’ll want to reduce the sugar slightly since berries are sweeter than rhubarb.
• Grenadine: Don’t have grenadine? Try pomegranate juice or even cranberry juice – they’ll add a similar fruity sweetness and pink color to your curd.
• Digestive biscuits: Graham crackers are the classic American substitute and work perfectly. You can also use ginger snaps for a spicier base that pairs nicely with the rhubarb.
• Golden caster sugar: Regular granulated sugar works just fine here. The golden variety adds a slight caramel note, but it won’t make or break your cheesecake.

Watch Out for These Mistakes While Baking

The biggest mistake when making cheesecake is opening the oven door during baking, which causes sudden temperature changes that lead to cracks on the surface – resist the urge to peek and trust the timing instead.

Overmixing your cream cheese filling incorporates too much air, which creates bubbles that expand and crack during baking, so beat just until smooth and combined.

When preparing your rhubarb curd, make sure it’s completely cooled before swirling it into the cheesecake batter, as hot curd can cause the cheese mixture to curdle or bake unevenly.

Finally, don’t skip the cooling step in the turned-off oven – removing the cheesecake too quickly from a hot environment to room temperature is a major cause of cracking and sinking in the center.

What to Serve With Rhubarb and Lemon Cheesecake?

This cheesecake is pretty rich and creamy on its own, so I like to keep things simple when serving it. A dollop of lightly sweetened whipped cream on the side helps balance out the tangy rhubarb and lemon flavors without making it too heavy. Fresh berries like strawberries or raspberries are a great addition since they complement the rhubarb really nicely and add a pop of freshness to each bite. If you want to go all out, a cup of hot tea or coffee is the perfect pairing – the warmth cuts through the richness of the cheesecake and makes for a really satisfying dessert experience.

Storage Instructions

Store: Keep your cheesecake covered in the fridge for up to 5 days. I like to tent it loosely with foil or use a cake dome to protect it without touching the top. The rhubarb curd might release a little liquid as it sits, but that’s totally normal and doesn’t affect the taste.

Make Ahead: This cheesecake is actually better when made a day or two in advance, which makes it perfect for entertaining. The flavors meld together beautifully and the texture becomes even creamier after a night in the fridge.

Freeze: You can freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Just thaw them overnight in the fridge before serving. The texture stays pretty close to fresh, though the rhubarb topping might be slightly softer after freezing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4300-4700
• Protein: 65-75 g
• Fat: 320-350 g
• Carbohydrates: 320-350 g

Ingredients

For the base:

• 4.2 oz butter (I like Kerrygold unsalted butter for this)
• 7 oz digestives or graham crackers

For the rhubarb curd:

• 12.7 oz rhubarb (trimmed and cut into 1/2-inch pieces)
• 2.1 oz golden caster sugar
• 2 tbsp grenadine
• 2 tbsp cornstarch
• 4 egg yolks
• 1 tbsp butter
• 1 tsp lemon juice

For the cheesecake filling:

• 3.5 oz mascarpone (makes it extra creamy and rich)
• 21.2 oz cream cheese (I prefer Philadelphia brand)
• 5.3 oz sugar
• 2 lemons zest (finely zested for a smooth texture)
• 1 tsp vanilla extract
• 2 tbsp flour
• 3 eggs
• 3.5 oz sour cream

Step 1: Prepare the Crust

• 4.2 oz butter
• 7 oz digestives or graham crackers

Preheat your oven to 180°C (350°F).

Butter a 9-inch springform pan and line the bottom with parchment paper.

Crush the digestive biscuits into fine crumbs (you should have about 1 cup), then mix with the melted butter until the mixture resembles wet sand.

Press this mixture firmly into the prepared pan, creating an even layer on the bottom.

Chill in the refrigerator while you prepare the other components—this helps the crust set and prevents it from becoming soggy.

Step 2: Make the Rhubarb Curd

• 12.7 oz rhubarb, trimmed and cut into 1/2-inch pieces
• 2.1 oz golden caster sugar
• 2 tbsp grenadine
• 2 tbsp cornstarch

Combine the trimmed rhubarb pieces with 2.1 oz golden caster sugar and grenadine in a saucepan over medium heat.

Cook for about 12 minutes, stirring occasionally, until the rhubarb is completely soft and broken down.

Blend the mixture into a smooth puree using an immersion blender or regular blender, then return it to the pan.

Mix the cornstarch with a few tablespoons of the puree to create a slurry, then stir it back into the pan and bring to a boil for 1 minute to thicken.

Remove from heat and taste—add more sugar if needed for balance.

I like to let this cool slightly while I prepare the cheesecake filling, as this helps it set to the right consistency for swirling.

Step 3: Create the Rhubarb-Egg Mixture

• 4 egg yolks
• 1 tbsp butter
• 1 tsp lemon juice
• rhubarb curd from Step 2

In a separate bowl, whisk together the 4 egg yolks with 1 tbsp butter and 1 tsp lemon juice until well combined.

Fold in the rhubarb curd from Step 2 gently but thoroughly, mixing until no streaks remain.

Set this mixture aside to cool to room temperature—this prevents the eggs from scrambling when added to the warm cheesecake filling.

Step 4: Prepare the Cheesecake Filling

• 3.5 oz mascarpone
• 21.2 oz cream cheese
• 5.3 oz sugar
• 2 lemons zest
• 1 tsp vanilla extract
• 2 tbsp flour
• 3 eggs
• 3.5 oz sour cream

Using an electric mixer or by hand, beat the mascarpone and cream cheese together for about 2 minutes until completely smooth and creamy—this is important for a silky texture.

Add the 5.3 oz sugar and whisk for another 2 minutes until well incorporated.

Gently fold in the finely zested lemon zest and vanilla extract, then add the flour, whole eggs, and sour cream, mixing until just combined and no flour streaks remain.

Be careful not to overmix at this stage, as this can incorporate too much air and cause cracks.

I prefer to use room-temperature cream cheese because it blends much more smoothly without lumps.

Step 5: Assemble and Bake the Cheesecake

• crust from Step 1
• cheesecake filling from Step 4
• rhubarb-egg mixture from Step 3

Remove the chilled crust from the refrigerator and pour about two-thirds of the cheesecake filling from Step 4 into the pan, spreading it evenly.

Dollop the cooled rhubarb-egg mixture from Step 3 randomly across the surface, then pour the remaining cheesecake filling over top.

Using a knife or skewer, gently swirl through the layers to create a marbled effect, but don’t overwork it—a few dramatic swirls look better than a fully blended surface.

Bake for 50 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.

Step 6: Cool and Set the Cheesecake

Turn off the oven and crack the door open slightly, leaving the cheesecake inside for at least 1 hour to cool gradually.

This gentle cooling process helps prevent the dreaded cracks that can form when cheesecake cools too quickly.

After the hour, remove the cake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before serving.

Tangy Rhubarb and Lemon Cheesecake

Delicious Tangy Rhubarb and Lemon Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 slices

Calories: 4500

Ingredients Method

Ingredients

  

For the base

• 4.2 oz butter (I like Kerrygold unsalted butter for this)
• 7 oz digestives or graham crackers

For the rhubarb curd

• 12.7 oz rhubarb (trimmed and cut into 1/2-inch pieces)
• 2.1 oz golden caster sugar
• 2 tbsp grenadine
• 2 tbsp cornstarch
• 4 egg yolks
• 1 tbsp butter
• 1 tsp lemon juice

For the cheesecake filling

• 3.5 oz mascarpone (makes it extra creamy and rich)
• 21.2 oz cream cheese (I prefer Philadelphia brand)
• 5.3 oz sugar
• 2 lemons zest (finely zested for a smooth texture)
• 1 tsp vanilla extract
• 2 tbsp flour
• 3 eggs
• 3.5 oz sour cream

Method

 

1. Preheat your oven to 180°C (350°F). Butter a 9-inch springform pan and line the bottom with parchment paper. Crush the digestive biscuits into fine crumbs (you should have about 1 cup), then mix with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the prepared pan, creating an even layer on the bottom. Chill in the refrigerator while you prepare the other components—this helps the crust set and prevents it from becoming soggy.
2. Combine the trimmed rhubarb pieces with 2.1 oz golden caster sugar and grenadine in a saucepan over medium heat. Cook for about 12 minutes, stirring occasionally, until the rhubarb is completely soft and broken down. Blend the mixture into a smooth puree using an immersion blender or regular blender, then return it to the pan. Mix the cornstarch with a few tablespoons of the puree to create a slurry, then stir it back into the pan and bring to a boil for 1 minute to thicken. Remove from heat and taste—add more sugar if needed for balance. I like to let this cool slightly while I prepare the cheesecake filling, as this helps it set to the right consistency for swirling.
3. In a separate bowl, whisk together the 4 egg yolks with 1 tbsp butter and 1 tsp lemon juice until well combined. Fold in the rhubarb curd from Step 2 gently but thoroughly, mixing until no streaks remain. Set this mixture aside to cool to room temperature—this prevents the eggs from scrambling when added to the warm cheesecake filling.
4. Using an electric mixer or by hand, beat the mascarpone and cream cheese together for about 2 minutes until completely smooth and creamy—this is important for a silky texture. Add the 5.3 oz sugar and whisk for another 2 minutes until well incorporated. Gently fold in the finely zested lemon zest and vanilla extract, then add the flour, whole eggs, and sour cream, mixing until just combined and no flour streaks remain. Be careful not to overmix at this stage, as this can incorporate too much air and cause cracks. I prefer to use room-temperature cream cheese because it blends much more smoothly without lumps.
5. Remove the chilled crust from the refrigerator and pour about two-thirds of the cheesecake filling from Step 4 into the pan, spreading it evenly. Dollop the cooled rhubarb-egg mixture from Step 3 randomly across the surface, then pour the remaining cheesecake filling over top. Using a knife or skewer, gently swirl through the layers to create a marbled effect, but don't overwork it—a few dramatic swirls look better than a fully blended surface. Bake for 50 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
6. Turn off the oven and crack the door open slightly, leaving the cheesecake inside for at least 1 hour to cool gradually. This gentle cooling process helps prevent the dreaded cracks that can form when cheesecake cools too quickly. After the hour, remove the cake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before serving.