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Mary Berry Rhubarb Cheesecake​

Mary Berry Rhubarb Cheesecake​ recipe
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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.

Ingredients

  • 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

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-rhubarb-cheesecake/