Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vanilla Cheesecake With Rhubarb Topping Recipe
    Lost? Site Map

    Vanilla Cheesecake With Rhubarb Topping

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 45 mins

    6 hrs 35 mins

    1 hrs 10 mins

    hectorthebat's Note:

    Vanilla Cheesecake with Rhubarb Topping

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to gas 6, 200C, fan 180°C Put the digestive biscuits and sugar into a food processor and pulse until the mixture looks like fine gravel. Pour in the melted butter and pulse again. Pour the mixture into the base of a 25cm (10in) springform cake tin, press into the base, and pack tightly flat with the base of a tumbler. Bake for 5 minutes, remove, and set aside.
    2. 2
      Reduce the heat to gas 3, 170C, fan 150°C Put the cream cheese and the caster sugar in the mixer and beat for 5 minutes or until just combined and smooth. Add the eggs one at a time, beating well after each addition. Add the vanilla seeds, flour, cream, and vanilla extract and beat until well combined. Pour ito the tin and spread evenly. Bake on the middle rack for 1 hour, or until set but still slightly wobbly in the centre.
    3. 3
      Turn the oven off and remove the cheesecake. Run a knife around the edge of the tin and return it to the oven, with the door ajar, to cool. Leave for 1 hour, then chill for at least 4 hours, or overnight. Cheesecakes can crack when chilled, but don't worry if it does - you can cover them with the rhubarb.
    4. 4
      Chop the rhubarb into 1in pieces. In a medium pan add the sugar, orange juice and rhubarb. Bring to the boil and simmer for 2 minutes. Soak the sheet of gelatine in cold water for a few minutes until it softens, squeeze the water out and add the gelatine to the rhubarb. Gently heat until the gelatine melts and the rhubarb is tender (about another 3 minutes). Pour the mixture over the chilled cheesecake and chill for 1 1/2 hours to set. Cut into slices and serve with some mint, if you like.

    Ratings & Reviews:


    Nutritional Facts for Vanilla Cheesecake With Rhubarb Topping

    Serving Size: 1 (214 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 617.9
    Calories from Fat 391
    Total Fat 43.5 g
    Saturated Fat 24.3 g
    Cholesterol 203.8 mg
    Sodium 499.9 mg
    Total Carbohydrate 48.7 g
    Dietary Fiber 0.5 g
    Sugars 33.7 g
    Protein 10.1 g

    The following items or measurements are not included:



    Ideas from


    Over 475,000 Recipes Network of Sites