Name: Twice-Baked Rhubarb Cheesecake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs or digestive biscuits; 1/2 cup unsalted butter, melted; 2 tbsp granulated sugar (for crust); 3 (8 oz) packages cream cheese, softened; 1 cup sour cream; 3/4 cup granulated sugar (for filling); 1 tsp vanilla extract; 1 tbsp cornstarch; 3 large eggs; 2 cups fresh rhubarb, chopped; 2 tbsp lemon juice; 1/3 cup granulated sugar (for topping); Powdered sugar (optional, for garnish)

This twice-baked rhubarb cheesecake brings a tangy-sweet twist to the classic creamy dessert. With its luscious layers, smooth texture, and vibrant rhubarb topping, it’s a show-stopper that balances indulgence with just the right touch of tart.

Why You’ll Love This Recipe

I love how the tart rhubarb perfectly complements the rich, velvety cheesecake. The twice-baked method gives it an ultra-creamy consistency with no cracks, and the golden crust holds everything together beautifully. Whether I’m hosting or just craving something decadent, this recipe never disappoints. The rhubarb topping adds color and freshness, making it perfect for spring and early summer desserts.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs or digestive biscuits
Unsalted butter, melted
Granulated sugar
Cream cheese, softened
Sour cream
Eggs
Vanilla extract
Cornstarch
Fresh rhubarb, chopped
Lemon juice
Powdered sugar (optional, for garnish)

directions

I start by preheating the oven to 325°F (160°C) and lining the bottom of a springform pan.
For the crust, I mix the crumbs with melted butter and a bit of sugar, then press the mixture firmly into the pan. I bake it for 10 minutes and set it aside to cool.
For the filling, I beat the cream cheese until it’s smooth, then I mix in the sour cream, sugar, vanilla, and cornstarch. Once combined, I add the eggs one at a time until everything is silky and lump-free.
I pour the filling over the crust and bake for the first time—about 45 minutes—until the center is just set.
After letting it cool slightly, I return it to the oven for the second bake at a lower temperature (around 275°F/135°C) for 30 more minutes. This ensures that super creamy, no-crack texture.
While it cools again, I prepare the rhubarb topping by simmering chopped rhubarb with lemon juice and sugar until it’s thick and jammy.
Once the cheesecake is fully cooled, I spread the rhubarb topping evenly over the top and chill it in the fridge for at least 4 hours—or overnight for best results.
Before serving, I sometimes dust it with a little powdered sugar for a pretty finish.

Servings and timing

This cheesecake serves 10 to 12 people. It takes about 25 minutes of prep time, 1 hour and 15 minutes of baking time (spread across the two bakes), plus at least 4 hours of chilling time. I usually prepare it the day before serving so it sets perfectly overnight.

Variations

I sometimes swirl strawberry or raspberry purée into the rhubarb topping for a brighter flavor. If I want to go crustless, I bake it directly in the pan with parchment on the bottom—still delicious. For a tangier bite, I use Greek yogurt instead of sour cream. If rhubarb is out of season, I replace it with cranberries or plums for a similar tart-sweet profile.

storage/reheating

I store leftover cheesecake in the fridge, tightly wrapped or in an airtight container, for up to 5 days. It tastes just as good chilled, but I can also let it sit at room temperature for 20 minutes before serving if I prefer a softer bite. I don’t recommend reheating it in the microwave, as the texture can get rubbery. If I really need to warm it, I use a low oven (250°F) for 10 minutes.

FAQs

How do I prevent cracks in my cheesecake?

I always bake it in a water bath or place a pan of water on the lower rack. The gentle heat and moisture help avoid cracks. Cooling slowly and not overbaking also makes a big difference.

Can I use frozen rhubarb?

Yes, I’ve used frozen rhubarb many times. I just thaw it first and drain the excess liquid before cooking it down for the topping.

Can I make this cheesecake gluten-free?

Absolutely. I use gluten-free graham crackers or almond flour for the crust and double-check all my other ingredients for hidden gluten.

Is it necessary to bake the cheesecake twice?

Yes, the two-step baking process gives it that extra-smooth, professional texture. It’s worth the time, especially if I want that perfect, creamy bite without cracks.

Can I freeze this cheesecake?

I can freeze it without the rhubarb topping. I wrap slices tightly in plastic and foil, then thaw them in the fridge overnight. I add the fresh topping after thawing for the best taste and texture.

Conclusion

This twice-baked rhubarb cheesecake is a dessert I keep coming back to. It’s rich, smooth, and balanced with a vibrant tartness that stands out on any dessert table. I love how the two-step baking process gives it such a luxurious finish, and the rhubarb topping makes it truly special. Whether it’s for a gathering or just a sweet treat for myself, this cheesecake is always worth the effort.