Rhubarb & Lemon Cheesecake

A beautifully layered cheesecake celebrating the sharp, vibrant flavour of seasonal rhubarb, balanced with creamy lemon and a buttery biscuit base.

Rhubarb is one of the highlights of the season at Barnsdale Gardens, and this elegant cheesecake makes the most of its bright, tangy flavour. With layers of smooth lemon cheesecake, sweet rhubarb compote and a crisp biscuit base, it’s finished with poached rhubarb and a vibrant coulis for a truly special dessert.

Perfect for entertaining or as a centrepiece for a spring gathering.

Prep time: 35–45 mins | Cook time: 20–30 mins | Chilling Time: 5–6 hours (or overnight) | Total Time (including chilling): 6–7 hours | Serves: 10 portions

Ingredients

Biscuit Base

• 250g digestive biscuits.
• 150g unsalted butter.

Cheesecake Filling

• 600g cream cheese.
• 100g icing sugar.
• 250ml double cream (lightly whipped).
• Zest and juice of 1 lemon.
• 2 sprigs fresh mint

Rhubarb Compote (Layer)

• 4 sticks rhubarb, roughly chopped.
• 8 tbsp caster sugar.
• 2 tbsp water.

Rhubarb Coulis (To Serve)

• 2 sticks rhubarb, roughly chopped.
• 4 tbsp icing sugar.
• 2 tbsp caster sugar.
• 1 tbsp water.
• Poached Rhubarb (Garnish).
• 2 sticks rhubarb, cut into batons.
• 40g caster sugar.
• 100ml water.

Method

1. Prepare the biscuit base
   Crush the digestive biscuits into fine crumbs using a food processor, or place in a bag and crush with a rolling pin. Melt the butter and mix into the crumbs until fully combined. Press firmly into the base of a lined cheesecake tin and chill.
2.  Make the rhubarb compote
   Place the chopped rhubarb, caster sugar and water into a saucepan. Bring to the boil, then reduce to a simmer for 10–12 minutes, stirring occasionally until softened and broken down. Leave to cool completely.
3. Prepare the poached rhubarb
   Heat the sugar and water in a pan until dissolved and just boiling. Add the rhubarb batons, remove from the heat immediately and leave to cool in the syrup.
4. Make the rhubarb coulis
   Cook the rhubarb, sugars and water over medium heat until soft. Remove the rhubarb with a slotted spoon, then continue simmering the liquid until reduced and slightly thickened (around 5 minutes). Return the rhubarb to the syrup and leave to cool.
5. Prepare the cheesecake filling
   In a large bowl, whisk together the cream cheese, icing sugar, lemon zest and juice until smooth. Add the double cream and whisk until thickened.
   (Alternatively, fold in separately whipped cream).
6. Assemble the cheesecake
   Spoon half of the cheesecake mixture over the biscuit base. Add half of the rhubarb compote. Repeat with the remaining cheesecake mixture and finish with the remaining compote.
7. Chill to set
   Refrigerate for at least 5–6 hours, or ideally overnight, until fully set.
8. Garnish and serve
   Top with poached rhubarb and fresh mint. Serve each slice with a drizzle of rhubarb coulis.

A Tip from the Tea Room

• For a deeper flavour, add a splash of vanilla to the cheesecake mixture.
• Try a ginger biscuit base for a warming twist.
• Best made the day before serving for perfect texture.