Mary Berry Rhubarb Cheesecake​ Recipe

This Mary Berry Rhubarb Cheesecake brings together a creamy cheesecake filling and gently tangy rhubarb for a dessert that feels balanced and comforting. The smooth baked cheesecake contrasts beautifully with the soft, slightly sharp rhubarb topping, while the biscuit base adds a crisp finish. It suits spring and early summer gatherings, relaxed family lunches, or any time you want a dessert that feels classic without being heavy. Made in the oven and finished with chilled rhubarb, this cheesecake rewards a little patience with clean slices and full flavor.

What Is Mary Berry Rhubarb Cheesecake?

Mary Berry’s rhubarb cheesecake is a baked cheesecake served with cooked rhubarb on top. Inspired by Mary Berry’s calm, practical baking style, it focuses on smooth texture, clear flavor, and reliable results. The cheesecake is gently baked until just set, then topped with softly cooked rhubarb that adds brightness and color.

Other Popular Mary Berry Recipes

• Mary Berry No-Bake Chocolate Cheesecake
• Mary Berry Mango Cheesecake
• Mary Berry Crumble Cheesecake
• Mary Berry Malteser Cheesecake

Why This Recipe Is Worth Trying

• Balanced flavor – Creamy filling pairs well with tangy rhubarb.
• Seasonal appeal – Ideal when rhubarb is fresh and tender.
• Clean slices – Baked method gives a neat finish.
• Make-ahead friendly – Improves after chilling.
• Classic British feel – Familiar, comforting, and dependable.

Essential Ingredients to Make Mary Berry Rhubarb Cheesecake

• Digestive biscuits – 200 g, crushed
• Butter – 100 g, melted
• Full-fat cream cheese – 600 g
• Caster sugar – 150 g
• Eggs – 3 large
• Vanilla extract – 1 teaspoon
• Sour cream or double cream – 200 ml
• Plain flour – 1 tablespoon

For the rhubarb topping

• Rhubarb – 400 g, cut into short pieces
• Caster sugar – 3–4 tablespoons
• Orange zest or juice – optional, for gentle warmth

Handy Kitchen Tools for Best Results

• Springform tin (20–23 cm) – Makes unmoulding easy.
• Mixing bowls – Keeps steps organized.
• Electric whisk – Helps achieve a smooth filling.
• Spatula – For folding and smoothing.
• Roasting dish or saucepan – For cooking the rhubarb.

Step-by-Step Guide to Making Mary Berry Rhubarb Cheesecake

• Prepare the base – Mix crushed biscuits with melted butter and press firmly into the tin.
• Chill the base – Refrigerate while preparing the filling.
• Beat the cream cheese – Whisk until smooth and lump-free.
• Add sugar and vanilla – Mix gently until combined.
• Incorporate the eggs – Add one at a time, mixing slowly.
• Finish the filling – Stir in cream and flour until smooth.
• Bake gently – Pour onto the base and bake until just set with a slight wobble.
• Cook the rhubarb – Heat the rhubarb with sugar until soft but still holding shape.
• Cool and assemble – Allow cheesecake and rhubarb to cool, then spoon rhubarb over the top.

What I Got Wrong (And How I Fixed It)

• Overbaked cheesecake – Lower heat kept the center creamy.
• Watery rhubarb – Cooking gently avoided excess liquid.
• Cracked surface – Cooling slowly helped prevent splitting.
• Cutting too early – Chilling overnight improved structure.

Healthier Version of Mary Berry Rhubarb Cheesecake

• Reduced sugar filling – Slightly less sugar still tastes balanced.
• Thinner biscuit base – Lowers butter content.
• Extra fruit topping – More rhubarb adds freshness.
• Smaller slices served – Keeps indulgence reasonable.

Ingredient Substitutions for Mary Berry Rhubarb Cheesecake

• Graham crackers instead of digestives – Works well for the base.
• Greek yogurt for sour cream – Adds lightness with tang.
• Frozen rhubarb – Use thawed and drained well.
• Gluten-free biscuits – Suitable for dietary needs.

Pairing Ideas: What to Serve With Mary Berry Rhubarb Cheesecake

• Lightly whipped cream – Softens the tangy topping.
• Vanilla custard – Adds warmth and comfort.
• Fresh berries – Brings extra color and sweetness.
• Mint leaves – Fresh, clean finish.
• Tea or coffee – Complements the creamy texture.

Expert Tips to Make Perfect Mary Berry Rhubarb Cheesecake

• Use room-temperature ingredients – Prevents lumps.
• Mix gently after adding eggs – Keeps the texture smooth.
• Bake until just set – A slight wobble is ideal.
• Cool slowly in the oven – Reduces cracking.
• Drain rhubarb well – Stops the topping from weeping.
• Chill before slicing – Gives clean, neat cuts.
• Warm the knife – Helps with presentation.

Creative Ways to Customize Mary Berry Rhubarb Cheesecake

• Ginger biscuit base – Adds gentle warmth.
• Orange-scented rhubarb – Lifts the topping.
• Individual mini cheesecakes – Easy to serve.
• Strawberry and rhubarb mix – Adds sweetness.
• Almond crumb topping – Light crunch and flavor.

Storing Mary Berry Rhubarb Cheesecake the Right Way

• Chill fully before covering – Maintains shape.
• Refrigerate covered – Keeps fresh for up to 3 days.
• Store topping separately if needed – Prevents sogginess.
• Freeze plain cheesecake – Add rhubarb after thawing.

How to Reheat Mary Berry Rhubarb Cheesecake (If Needed)

This cheesecake is best served chilled or at cool room temperature. Avoid reheating, as heat affects texture.

Nutritional Breakdown (Per Serving)

• Calories: Moderate to high
• Protein: Moderate from dairy and eggs
• Fat: High due to cream cheese and butter
• Carbohydrates: From biscuits, sugar, and fruit
• Calcium: Naturally high from dairy

Print

FAQs

Why is my rhubarb cheesecake watery on top?

Rhubarb releases a lot of liquid as it cooks. To prevent a watery topping, cook the rhubarb gently until just soft, then drain off excess juices before spooning it over the cheesecake. Let both the cheesecake and rhubarb cool fully before assembling.

How do I know when a baked rhubarb cheesecake is done?

The cheesecake is ready when the edges are set but the center still has a slight wobble. It will continue to firm up as it cools and chills. Baking until completely firm can cause a dry or cracked texture.

Should rhubarb be added before or after baking the cheesecake?

Rhubarb should always be added after baking. Baking it on top of the cheesecake can release too much moisture and affect the set. Adding it once both elements have cooled keeps the texture clean and stable.

Can I use frozen rhubarb for rhubarb cheesecake?

Yes, frozen rhubarb can be used, but it should be fully thawed and drained well before cooking. Removing excess water helps the topping sit neatly on the cheesecake without making it soggy.

Wrapping It Up

Mary Berry Rhubarb Cheesecake is a calm, reliable dessert that celebrates seasonal fruit and classic baking. Creamy, gently sharp, and easy to prepare with care, it fits beautifully into both everyday meals and special occasions.