Mary Berry Rhubarb Cheesecake Recipe

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This Mary Berry rhubarb cheesecake is a beautifully balanced dessert with a buttery biscuit base, a smooth and creamy filling, and a gently tart rhubarb topping. The contrast of textures makes every bite rich yet refreshing. It is a medium-difficulty bake that is well worth the effort, perfect for special occasions or weekend baking. Total time is around 5 hours, including chilling.

Ingredients

For the Base

200g digestive biscuits, crushed
100g unsalted butter, melted

For the Cheesecake Filling

600g full-fat cream cheese
150g caster sugar
3 large eggs
1 tsp vanilla extract
200ml sour cream

For the Rhubarb Topping

300g rhubarb, chopped
100g caster sugar
2 tbsp water

How to Make Mary Berry Rhubarb Cheesecake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of a 20cm springform tin with baking parchment.
Make the base: Mix the crushed digestive biscuits with melted butter until evenly coated. Press firmly into the base of the tin and chill in the fridge for 20 minutes.
Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract and sour cream.
Fill the tin: Pour the cheesecake mixture over the chilled base and smooth the top with a spatula.
Bake the cheesecake: Bake for 50–60 minutes until the edges are set but the centre still has a slight wobble.
Cool gradually: Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside to prevent cracking.
Prepare the topping: Place rhubarb, sugar, and water in a saucepan. Cook gently for 10–15 minutes until soft but still holding shape. Allow to cool completely.
Assemble and chill: Spoon the cooled rhubarb over the cheesecake and chill in the fridge for at least 3 hours or overnight before serving.

Tips

Why did my cheesecake crack?

This usually happens if the cheesecake cools too quickly. Let it cool gradually in the oven with the door slightly open.

How do I get a smooth filling?

Make sure all ingredients are at room temperature before mixing to avoid lumps.

Can I make it less tangy?

You can reduce the rhubarb slightly or add a little extra sugar to the topping for a sweeter finish.

What is the best way to cut clean slices?

Use a sharp knife dipped in hot water and wipe clean between each slice.

Serving Suggestions

Serve chilled with a dollop of whipped cream
Add a sprinkle of icing sugar for a simple finish
Pair with fresh strawberries for extra sweetness
Enjoy with a cup of tea or coffee

Storage

Room Temperature

Not suitable for long storage at room temperature. Keep out for no more than 2 hours when serving.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness.

Freezing

You can freeze the cheesecake without the topping for up to 2 months. Thaw overnight in the fridge and add fresh rhubarb before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 32g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Sodium: 280mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain excess liquid before cooking to avoid a watery topping.

Do I need a water bath for this cheesecake?

No, this recipe works well without a water bath if cooled धीरे gradually in the oven.

Can I make this cheesecake ahead of time?

Yes, it is ideal for making a day in advance as it needs time to chill and set properly.

What biscuits can I use instead of digestives?

You can use graham crackers or any plain sweet biscuits as a substitute.