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Rich white chocolate rhubarb cheesecake topped with fresh rhubarb slices.

Rich White Chocolate Rhubarb Cheesecake

A delightful cheesecake combining the creamy richness of white chocolate with the tartness of rhubarb, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

Crust Ingredients

  • 8 oz ginger snaps Finely crushed; substitute with graham crackers or digestive biscuits if desired.
  • 2.25 oz butter Use unsalted butter for best results.

Filling Ingredients

  • 9.7 oz mascarpone Thick consistency recommended; Galbani preferred.
  • 6.17 oz fromage frais
  • 2 pieces eggs Add one at a time.
  • 3 tbsp sugar
  • 8.82 oz white chocolate Use Ghirardelli baking bars, melted.
  • 7.05 oz rhubarb Cut into 1/2-inch pieces.
  • 1 tbsp sugar For cooking rhubarb.
  • 1 tsp vanilla extract
  • 1.75 oz rhubarb Finely sliced for decoration.
  • 2 tbsp cranberry juice Use Ocean Spray for consistent color.
  • 4.06 oz mascarpone
  • 2.65 oz fromage frais
  • white chocolate curls Optional, for decoration.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Crush the ginger snaps finely in a food processor and combine them with melted butter until it resembles wet sand.
  • Press the ginger snap mixture into the bottom of a springform pan and pack it well.
  • In a mixing bowl, combine mascarpone, fromage frais, and sugar. Beat until smooth and creamy (about two minutes).
  • Add the eggs one at a time, mixing well after each addition until the mixture is silky and smooth.
  • Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds, then let it cool slightly before folding it into the batter.
  • In a separate bowl, cook the chopped rhubarb with a tablespoon of sugar over low heat until softened but still holds its shape.
  • Fold the cooked rhubarb into the cheesecake batter, then pour over the prepared crust and gently swirl to incorporate.

Baking

  • Bake in the preheated oven for 45-50 minutes, until the edges are set and the center has a slight jiggle.
  • Let the cheesecake cool in the oven with the door ajar to prevent cracking.
  • Chill in the fridge for at least four hours, preferably overnight.

Notes

For storing, keep in an airtight container in the fridge for up to four days. Serve with chocolate sauce if desired. Adjust filling spices for variety.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 20g
Keyword Cheesecake, Family Recipe, Rhubarb, sweet dessert, White Chocolate
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