Summer lemon cheesecake with sticky rhubarb topping

Enjoy with a cup of tea.

  • 40 mins preparation
  • 30 mins cooking
  • 8 hrs marinating
  • Serves 8
  • Print
This beautiful recipe requires you starting the day before you'd like to eat it. There's refrigeration time required in order to produce this wonderfully sweet, creamy and zesty dessert.
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Sticky rhubarb topping
  • 2 bunch (1kg) rhubarb, trimmed, cut into 1cm pieces
  • 1 1/2 cup (330g) caster sugar
  • 1 tablespoon lemon juice, approximately
Summer lemon cheesecake with sticky rhubarb topping
  • 200 gram nice biscuits
  • 100 gram butter, melted
  • 3 teaspoon caster sugar
  • 1/4 teaspoon ground nutmeg
  • 4 eggs, separated
  • 1 cup (220g) caster sugar, extra
  • 2 tablespoon grated lemon rind
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (125ml) orange juice
  • 1 1/2 tablespoon gelatine (6 teaspoons)
  • 1/2 cup (125ml) boiling water
  • 500 gram cream cheese, softened
  • 300 millilitre thickened cream, whipped
  • 1 teaspoon vanilla essence


Summer lemon cheesecake with sticky rhubarb topping
  • 1
    Prepare rhubarb: Combine rhubarb and sugar in a large bowl; toss well. Transfer mixture to a colander with the bowl underneath. Cover and refrigerate overnight.
  • 2
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 23cm springform pan.
  • 3
    Blend or process the biscuits until mixture resembles crumbs, transfer to a bowl. Stir in butter, sugar and nutmeg. Press mixture evenly over the base of the prepared pan.
  • 4
    Bake base for about 10 minutes or until browned lightly. Cool.
  • 5
    Meanwhile, combine the egg yolks, extra sugar, rind and juices in a large heatproof bowl; whisk over a pan of simmering water for about 10 minutes or until frothy. Remove from heat.
  • 6
    Sprinkle gelatine over boiling water; whisk until gelatine dissolves. Cool for 5 minutes. Stir into egg mixture.
  • 7
    Beat the cheese in a medium bowl with an electric mixer until smooth. Gradually add the egg mixture, beating well between additions, until combined. Cover; refrigerate for 40 minutes or until just starting to thicken.
  • 8
    After cooling, beat the egg whites in a clean, small bowl with an electric mixer until firm peaks form.
  • 9
    Fold into cream cheese mixture with whipped cream and vanilla essence, pour over biscuit base; smooth top. Cover cheesecake; refrigerate overnight or until firm.
  • 10
    When you're almost ready to serve your cheesecake, remove soaked rhubarb from fridge. Add rhubarb (not the juices in the bowl) to a medium saucepan; simmer, uncovered, for about 5 minutes or until rhubarb is tender. Cool. Add lemon juice to taste.
  • 11
    Serve cheesecake with sticky rhubarb topping.

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