(0)
Rhubarb Cheesecake
March 31, 2025
Serves
Prep Time
Total Time
A crunchy ginger nut biscuit base, silky smooth Trewithen Dairy Cornish clotted cream and cream cheese, and a crown of vibrant forced rhubarb and edible flowers. This no bake cheesecake is pure indulgence – rich, tangy, and made with the best Cornish dairy.
Recipe created by James Strawbridge
Rhubarb Cheesecake
Serves: 4-6 Prep Time: 1.5 hrs Prep Time: 1.5 hrsMethod
Step 1
In a bowl mix the biscuits, butter and lemon zest. Press into a cake tin base. Chill in the fridge for 1 hour.
Step 2
Mix your cream cheese, Cornish clotted cream and icing sugar with lemon juice and whip together until smooth. Then using a spatula layer on top of the chilled biscuit base.
Step 3
Gently simmer the rhubarb in a pan with sugar, cardamom, ginger, rosemary and a cupful of water. Cook for around 5-6 minutes depending on the thickness of your sliced rhubarb batons. Aim for the rhubarb to be just starting to soften but with a little bite you can plate up.
Step 4
Allow the rhubarb to cool and then lay on top of the cheesecake. Sprinkle with 1-2 tbsp chopped pistachios and garnish with edible flowers like gorse, primrose or rosemary.
Rate this recipe
There are no reviews yet. Be the first one to write one.
Ingredients
For the base:
200g gingernut biscuits, blitzed into a crumb
150g Trewithen salted butter, melted
Zest of 1 lemon
For the filling:
500g cream cheese
200g Trewithen Dairy Cornish clotted cream
100g icing sugar
Juice of 1 lemon
For the topping
200g rhubarb, sliced into batons
2 tbsp caster sugar
2 sprigs of rosemary
1 knob of root or crystalised ginger
4 cardamom pods
Edible flowers and pistachios to garnish
Do you have a recipe suggestion?
Do you have a recipe that is a family favourite and just too good not to share? Or maybe a grandparent’s recipe that is a timeless classic? Submit your recipe at the link below. If we use the recipe on our website, we will put your name up in lights and send a lovely gift as a thank you.