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White Chocolate Rhubarb Cheesecake

Irresistible White Chocolate Rhubarb Cheesecake Recipe

Experience the perfect balance of tart rhubarb and sweet white chocolate in this unforgettable White Chocolate Rhubarb Cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 100 g butter Can substitute margarine.
  • 250 g ginger snaps Substitutes: digestive biscuits or graham crackers.
For the Filling
  • 250 g mascarpone Can use cream cheese for a tangier flavor.
  • 250 g fromage frais Substitutes: sour cream or Greek yogurt.
  • 4 large eggs Room temperature for better incorporation.
  • 150 g sugar Can use a sugar alternative.
  • 200 g white chocolate Be careful to melt evenly.
  • 300 g rhubarb Fresh is best; thawed frozen can be used.
  • 50 g sugar For the rhubarb mixture.
  • 150 ml cranberry juice Can substitute with apple juice.
For the Topping
  • 250 g mascarpone Same substitutions as filling apply.
  • white chocolate curls Optional garnish.

Equipment

  • springform pan
  • Mixing Bowl
  • Saucepan
  • Whisk
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat oven to 150°C (300°F) and melt butter. Crush ginger snaps and mix with melted butter. Press into springform pan.
  2. Chill crust in refrigerator for at least 15 minutes.
  3. Whisk mascarpone and fromage frais together. Gradually mix in eggs, sugar, and vanilla extract until smooth.
  4. Melt white chocolate and cool slightly before folding it into the cheese mixture.
  5. Chop rhubarb, toss with sugar, and fold into the cheese filling.
  6. Pour filling over the crust and smooth the top.
  7. Bake for about 1 hour until edges are set but center jiggles slightly.
  8. Turn off oven, leave cheesecake inside with door ajar for an hour to cool gradually.
  9. Prepare rhubarb compote with remaining rhubarb and cranberry juice, simmer for about 10 minutes.
  10. Chill the cheesecake for at least 4 hours, preferably overnight.
  11. Spread mascarpone over chilled cheesecake and top with rhubarb compote before serving.
  12. Serve chilled, enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Serve with coffee or dessert wine for an enhanced experience.

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