Baked Cheesecake With Poached Rhubarb
Prep time: 
Cook time: 
Total time: 
Serves: 8
Poached Rhubarb
  • 1 bunch of rhubarb
  • juice and rind of 1 lemon
  • ⅓ cup brown sugar
  • 250gm plain sweet biscuits
  • 125gm melted butter
  • 2x250gm packets of cream cheese
  • ⅓ cup combination of sour cream and cream, or use either.
  • ⅓ cup sugar
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 3 eggs
Poached Rhubarb
  1. Preheat oven to 180*C
  2. Chop leaves and ends off rhubarb, then cut into 3cm long pieces.
  3. Place in baking dish with juice and rind from orange and brown sugar. Toss. Back for 20 mins.
  4. Once out of oven, smush and break apart pieces, until you have what looks like stewed rhubarb. Reduce oven temp to 160*C
  1. Put biscuits in food processor until mixture resembles fine breadcrumbs, add melted butter.
  2. Press firmly into base and sides of 22cm greased spring form tin. Refrigerate for 30 mins.
  3. In a mix master put the cream cheese, cream/sour cream, sugar, orange zest, vanilla extract and mix until smooth. Add one egg at a time until combined.
  4. Pour into prepared tin.
  5. Place your rhubarb across the top and use a skewer to stir it through.
  6. Bake for 50 mins to 1 hr. Coll in oven with door adjar for 2 hours, refrigerate for at least 6 hours or over night.
Recipe by The Life of Clare at