Nigella Rhubarb Cheesecake

Dive into the delightful tang of spring with a Nigella Lawson-inspired Rhubarb Cheesecake, a dessert that balances the tartness of rhubarb with the creamy richness of cheesecake. This dish is a twist on traditional cheesecakes, incorporating the unique flavor of rhubarb, making it a perfect choice for those looking to explore beyond the usual dessert fare.

Cultural or Historical Context

Rhubarb has long been cherished in British cuisine, often used in desserts like pies and crumbles. Its introduction into a cheesecake recipe showcases a fusion of traditional and contemporary culinary practices, offering a refreshing take on classic dessert ingredients.

Ingredients for the Rhubarb Cheesecake

• All-purpose flour: 125g for the base
• Granulated sugar: Varied amounts for different components (75g for the base, 100g for the rhubarb mixture, and 100g for the filling)
• Butter: 115g, unsalted
• Rhubarb: 675g, chopped (fresh or frozen)
• Cream cheese: 675g, full-fat
• Eggs: 2 large
• Sour cream: 240ml
• Vanilla extract: 5ml

Preparation Instructions

1. Base Preparation: Start by combining flour, sugar, and butter to create a crumbly base. Press this mixture into a springform pan and bake until golden.
2. Rhubarb Layer: Mix rhubarb with sugar and a bit of flour, then bake this atop the crust.
3. Cheesecake Filling: Blend cream cheese with sugar, adding eggs one at a time, and pour this over the baked rhubarb layer.
4. Baking: The cheesecake requires additional baking, followed by topping with a sour cream mixture for a tangy finish.
5. Cooling and Serving: Allow the cheesecake to cool before chilling it in the fridge, ensuring it sets properly before serving.

Storage and Reheating

To store, keep the cheesecake in the refrigerator, where it will stay fresh for a few days. For longer storage, freezing is an option. Wrap slices or the entire cheesecake tightly in foil or plastic wrap. Thaw overnight in the refrigerator before serving. If you prefer, slices can be defrosted on the counter for a couple of hours or given a quick warm-up in the microwave​​.

Nutritional Information

While specific nutritional values depend on the ingredients used, this cheesecake is rich in calories due to its cream cheese and sour cream content. It provides a good balance of fats, proteins, and carbohydrates, with rhubarb adding dietary fiber and vitamins.

Frequently Asked Questions

• Can I use frozen rhubarb? Yes, frozen rhubarb works well in this recipe, making it accessible year-round.
• How can I prevent cracks in my cheesecake? Baking the cheesecake in a water bath can help prevent cracks by ensuring even heat distribution.
• Is it possible to make a gluten-free version? Yes, by substituting the all-purpose flour with a gluten-free blend for the crust, you can easily make this dessert gluten-free.

This Rhubarb Cheesecake recipe combines the tartness of rhubarb with the creamy, smooth texture of cheesecake, making it a delightful dessert that's perfect for any occasion. Whether you're a seasoned baker or new to the kitchen, this cheesecake is sure to impress with its unique flavors and elegant presentation.

Original recipe inspiration from Nigella Lawson's community recipes.