If comfort had a flavor, it would probably taste something like Nigella Lawson’s rhubarb cheesecake – tart and sweet, creamy and crunchy, dreamy and down-to-earth, all in one elegant slice. I first stumbled upon this recipe on a rainy Sunday, craving something that tasted like spring trying to push through a long winter. Rhubarb, with its blush-pink stalks and tangy attitude, seemed like the perfect signal of seasonal change. And Nigella – oh, Nigella – she has this way of making food feel lush, sultry even, without ever veering into fussy.
Her rhubarb cheesecake isn’t one of those dense, intimidating blocks you have to brace yourself for. It’s silky but light, sweet but with enough of a tart backbone to keep you alert. The base is buttery and biscuit-y and the topping is an absolute poem – slow-roasted rhubarb that turns jammy, vibrant and just barely holds its shape, like a watercolor painting on your plate.
It’s a recipe that leans into contrasts. And honestly? I think that’s why it’s so memorable. It’s the kind of dessert you bring out for guests when you want to impress without looking like you’re trying too hard. Or, if you’re like me, you make it on a whim just because rhubarb looked gorgeous at the farmer’s market and you needed a reason to justify buying three bunches.
Nigella Rhubarb Cheesecake Recipe
Ingredients Needed
This isn’t the time for shortcuts. You want the real stuff here. Fresh rhubarb. Proper cream cheese. And the patience to let everything set in its time. Here’s what you’ll need:
For The Rhubarb Topping
- 500g rhubarb, trimmed and chopped into bite-size chunks
- 150g caster sugar
- Juice of half an orange (optional but adds a lovely mellow note)
For The Base
- 150g digestive biscuits (I’ve used ginger nuts once in a pinch and they added a warm, spicy kick)
- 75g unsalted butter, melted
- A pinch of sea salt flakes
For The Cheesecake Filling
- 400g cream cheese (room temperature. don’t skip this step)
- 100g icing sugar, sifted
- 1 tsp vanilla extract (use the good stuff here)
- 200ml double cream (cold, straight from the fridge)
I’ve sometimes added a touch of lemon zest to the filling just for a bit of brightness, especially if the rhubarb I’m working with is on the sweeter side.
Equipment Needed
Honestly, you don’t need anything fancy but having a few key tools makes the process smoother. and a little more joyful.
- A springform cake tin (20-23 cm works beautifully)
- Baking tray (for roasting the rhubarb)
- Mixing bowls (one large, one medium)
- Electric whisk or stand mixer (unless you want a forearm workout)
- Food processor (to blitz the biscuits; or just use a ziplock bag and a rolling pin if you’re in the mood to take out some stress)
- Rubber spatula (essential for scraping every last bit of filling. you earned it)
- Fine sieve (for sifting icing sugar)
- Cling film or foil (to chill the cheesecake overnight)
When I made it for the first time, I didn’t have a springform tin, so I made it in a glass pie dish. It worked but getting slices out was… let’s just say, rustic.
Instructions To Make Nigella Lawson’s Rhubarb Cheesecake
Step 1: Roast The Rhubarb
This is where the magic begins. Preheat your oven to 200°C (180°C fan) and toss your rhubarb with the sugar and orange juice in a shallow baking dish. Roast it for about 20-25 minutes until soft but still holding shape. The juices will run like syrup. don’t you dare throw that away. Let it cool completely. I sometimes roast it the night before just so my kitchen smells like a pastry shop when I wake up.
Step 2: Make The Base
Blitz the biscuits in a food processor or bash them to crumbs in a ziplock bag. Stir in the melted butter and a tiny pinch of salt. Press into the base of your lined springform tin and smooth with the back of a spoon. Chill it in the fridge while you make the filling.
Step 3: Whip The Filling
In a big bowl, beat the cream cheese, sifted icing sugar and vanilla extract until smooth and luscious. In a separate bowl, whip the double cream until it holds soft peaks (not too stiff. think ’clouds, not concrete’). Fold the whipped cream gently into the cream cheese mixture until it’s just combined.
Spoon this onto the chilled base, smooth the top with a spatula and cover. Let it chill in the fridge for at least 6 hours but overnight is ideal. The wait is annoying. But it’s worth every tick of the clock.
Step 4: Assemble And Serve
Just before serving, spoon that jewel-toned rhubarb – and all those syrupy juices. over the top. The contrast of that tart pink against the ivory filling is ridiculously satisfying. I promise, your guests (or just you, standing alone at the counter in your pajamas) will pause in reverence.
What I Learnt
More than anything, I learned that rhubarb doesn’t need to be intimidating. I grew up thinking it was this weird celery’s cousin that showed up in pies and always needed strawberries to hide behind. But when roasted like this, it’s a star in its own right.
I also realized that cheesecake doesn’t need to be baked to be spectacular. This one is chill-only which makes it perfect for warmer months when the thought of turning on the oven is enough to make you abandon dessert entirely.
And finally? Patience pays off. You can’t rush the setting time and you really shouldn’t skip roasting the rhubarb. The depth of flavor you get from letting it caramelize slightly is something that raw slices just can’t give.
Also: cream cheese is very different from "soft cheese." Don’t ask. It involved one ruined attempt, some tears and a very apologetic WhatsApp message to a friend who tried to eat it with grace.
FAQs
Can I Use Frozen Rhubarb Instead Of Fresh For Nigella’s Rhubarb Cheesecake?
Yes, frozen rhubarb works just fine! Just make sure to thaw it and drain off any excess water before using it in the recipe. This will help keep the cheesecake filling from getting too watery.
How Do I Prevent The Rhubarb From Being Too Sour In The Cheesecake?
Rhubarb can be pretty tart, so it’s a good idea to cook it down with some sugar to balance out the flavor. Nigella’s recipe has you sweeten the rhubarb while it cooks, which really helps mellow out the tanginess. If you’re still concerned, you can add a bit more sugar to taste.
Can I Make Nigella’s Rhubarb Cheesecake Ahead Of Time?
Absolutely! In fact, cheesecakes often taste better the next day once the flavors have had time to meld. You can make it a day or two ahead of time, and just let it chill in the fridge. The rhubarb topping can also be made in advance and stored separately.
