This recipe comes from York based artisan treat makers Tarte & Berry. Guaranteed to be a hit with pudding lovers, this super luxurious cheesecake has it all with perfectly pink Yorkshire rhubarb, a crunchy ginger biscuit base and smooth, creamy vanilla filling.

  • 12-16
  • Medium


  • For the base:
  • 150g unsalted butter
  • 350g ginger nut biscuits
  • ½ tsp vanilla paste (we love Nielsen Massey, available from most supermarkets)
  • For the cheesecake filling:
  • 900g full-fat soft cheese, Philadelphia or supermarket own (at room temperature)
  • 240g golden caster sugar
  • 45g plain flour
  • 1.5 tsps vanilla paste
  • Zest of 1 lemon plus 1 tbsp juice
  • 4 medium free-range eggs plus 1 extra yolk
  • 180ml soured cream
  • 200g Yorkshire rhubarb, poached in 75g caster sugar


1. Firstly, poach the rhubarb. Preheat your oven to 180C/160C fan/gas mark 3.

Trim the leaves from the 200g of rhubarb and wash the stems.

Dry them on some kitchen paper and then cut into short lengths approx 2 inches.

Place in a roasting tin and sprinkle with the 75g sugar.

Cover with tin foil and bake for 15 minutes.

You want it soft but still holding its shape. Drain off and keep any syrup (it’s great for cocktails!) and leave the rhubarb to one side to cool.

2. Now to make the cheesecake. Grease and line the base of a 23cm/9 inch springform cake tin with baking paper.

Crush the ginger nut biscuits in a food processor or place in a plastic bag and bash with a rolling pin.

Melt the butter in a pan and then add the crushed biscuits and ½ tsp vanilla paste.

Mix to ensure the mixture is evenly moistened then pour into the lined tin and press down firmly.

Bake for approx. 20 minutes then cool.

3. Now to make the filling. Butter the sides of your tin. Decrease the oven temperature to 160C/fan 140C/gas mark 2.

In a mixer beat the soft cheese and sugar at medium-low speed for about a minute to loosen.

Add the flour slowly. Then add the vanilla paste, lemon zest and juice.

4. Add the 4 eggs and extra yolk, one at a time. Finally, stir in the 180ml soured cream gently and ensure it is all thoroughly combined.

5. Pour half of the cheesecake mixture onto the biscuit base then top with half of the drained rhubarb stalks.

Pour over the rest of the mixture and again top with the remaining rhubarb, arranging in a pretty pattern!

6. Bake for 45-50 minutes, or until the cheesecake has a slight wobble in the centre.

Turn off the oven and open the door – leave the cheesecake in there until the oven is cool. This helps to prevent a cracked top.

7. Once the cheesecake has cooled cover it and refrigerate overnight. The next day it will be easier to slice and get a neat finish. Enjoy!

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