I love this recipe because it’s an incredible combination of creamy cheesecake and tangy rhubarb compote that hits all the right notes for my taste buds. Its vibrant flavors and rich texture make it the kind of dessert that turns any gathering into an event and keeps me coming back for more.
I love making sweet desserts that balance creamy, luxurious textures with bright flavors. This Rhubarb Kasekuchen is exactly that.
It has a rich, velvety layer made from softened cream cheese, a hint of vanilla, and sour cream. They are a perfect and deliciously contrasting foil for the sweet-tart rhubarb compote and the buttery crust, which is made from all-purpose flour and just a touch of granulated sugar.
Ingredients
All-purpose flour: Delivers structural support and carbs.
Sugar in granule form: Contributes sweetness and moisture.
Rich in flavor, cream cheese adds creaminess.
Eggs: Bind components, give protein.
Rhubarb: Flavor tart, fiber and vitamin C add.
Juice of lemon: Intensifies sharp taste, uplifts vitamin C.
Extract of vanilla: Contributes aromatic sweetness.
Sour cream: Contributes dampness and tartness.
Ingredient Quantities
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and diced
- 1 egg yolk
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons corn starch
- 1 1/2 cups rhubarb, chopped
- 1/4 cup water
- 1/4 cup granulated sugar (for compote)
- 1 tablespoon lemon juice
Instructions
1. Set your oven to 350°F (175°C). Take a 9-inch springform pan and grease it; then, put it aside.
2. In a bowl, mix together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Then, add 1/2 cup of cold, diced unsalted butter. Blend until the mixture resembles coarse crumbs.
3. To the flour mixture, add 1 egg yolk and mix just until the dough comes together. Press the dough into the bottom of the prepared springform pan. Bake for 10 minutes and cool.
4. To prepare the cheesecake filling, beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Add 3 large eggs, one at a time, mixing well after each. Blend in 1 teaspoon vanilla extract.
5. Combine 1/2 cup sour cream and 2 tablespoons cornstarch with the cream cheese mixture. Blend until smooth; then blend again—just for good measure—until it’s creamy and totally homogeneous.
6. The filling for the cheesecake should be poured over the crust that has been prepared and should be smoothed to the top. The cheesecake should then be baked at 50-60 minutes, or until the center is set and the edges are lightly golden. The cheesecake should cool in the pan on a wire rack and should then be refrigerated for at least 4 hours or overnight.
7. The rhubarb compote is made by mixing together 1 1/2 cups of chopped rhubarb, 1/4 cup of water, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice in a medium saucepan over medium heat.
8. Prepare the rhubarb mixture by cooking it until the rhubarb becomes tender and the compote has reached the perfect consistency, which should take around 10 to 15 minutes. When it has finished cooking, take it off the heat and allow it to cool completely.
9. When the cheesecake has reached its full chill, remove this divine dessert from the springform pan and move it to a plate from which it can be served with ease.
10. Spoon the cool compote of Rharbarber over the top of the cheesecake before serving. Enjoy this Käsekuchen with a Rhubarb Compote!
Equipment Needed
1. Oven
2. 9-inch springform pan
3. Mixing bowls (at least 2)
4. Measuring cups
5. Measuring spoons
6. Hand mixer or stand mixer
7. Pastry blender or fork (for blending dough)
8. Spatula
9. Wire rack
10. Medium saucepan
11. Spoon for mixing compote
12. Plate for serving
FAQ
- Q:Can I use frozen rhubarb for the compote? A: Yes, you can use frozen rhubarb. Make sure it is fully thawed and drained before you start the cooking process.
- Q:What can I use for cream cheese? A: You can substitute mascarpone or ricotta for cream cheese, but be aware that they may slightly change the flavor and texture.
- Q:Can I make this cheesecake gluten-free? A: Yes, substitute a gluten-free flour blend suitable for baking for the all-purpose flour.
- Q:How do I know when the cheesecake is done? A: It is set around the edges, and in the center, it has a slight jiggle. It will firm up as it cools.
- Q:What are some ways for me to stop my cheesecake from cracking?
A:
Before mixing, see to it that all components are at room temperature, and don’t overbake. Also, let the components cool gradually in the oven with the door slightly cracked. - Q:How long will the cheesecake last in the refrigerator?
A: When stored in an airtight container in the refrigerator, it will keep for up to 5 days. - Q:Is it necessary to use a water bath with the cheesecake when baking? A: Avoiding cracks and achieving the desired evenness of a cheesecake’s texture can, in some instances, be a water bath away.
Substitutions and Variations
All-purpose flour: Substitute with an equal amount of almond flour for a nutty flavor, or use gluten-free flour for a gluten-free option.
Sugar in granulated form: Change this to coconut sugar or maple sugar to achieve a different sweetness profile, or opt for a sugar substitute like erythritol for a much lower-calorie option.
Butter, unsalted: Substitute coconut oil or margarine for a dairy-free option.
Neufchâtel, in slightly different texture; mascarpone, in a slightly different flavor; or a dairy-free option: these are my substitutes for cream cheese in the modern kitchen.
Rhubarb: If you cannot find rhubarb, you can use strawberries or raspberries to make a different fruit compote.
Pro Tips
1. Chill the Dough: After pressing the crust dough into the springform pan, chill it in the refrigerator for about 15 minutes before baking. This helps prevent the crust from shrinking during baking.
2. Room Temperature Ingredients: Ensure all ingredients for the cheesecake filling, particularly the cream cheese, eggs, and sour cream, are at room temperature. This will help create a smoother, creamier filling with no lumps.
3. Baking Water Bath: Consider using a water bath to bake the cheesecake. Wrap the outside of the springform pan with foil to prevent leaks, then place it in a larger baking dish filled with hot water. This helps the cheesecake bake evenly and prevents cracks.
4. Compote Consistency: Cook the rhubarb compote over low heat, stirring occasionally, to reach the desired thickness. If it’s too thick, add a bit more water; if too thin, cook longer to reduce it, keeping in mind it will thicken slightly as it cools.
5. Gentle Mixing: When incorporating the eggs into the cream cheese mixture, mix on low speed to avoid adding too much air, which can cause the cheesecake to rise and fall, resulting in cracks.
Rharbarber Kasekuchen German Cheesecake With Rhubarb Compote Recipe
My favorite Rharbarber Kasekuchen German Cheesecake With Rhubarb Compote Recipe
Equipment Needed:
1. Oven
2. 9-inch springform pan
3. Mixing bowls (at least 2)
4. Measuring cups
5. Measuring spoons
6. Hand mixer or stand mixer
7. Pastry blender or fork (for blending dough)
8. Spatula
9. Wire rack
10. Medium saucepan
11. Spoon for mixing compote
12. Plate for serving
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and diced
- 1 egg yolk
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons corn starch
- 1 1/2 cups rhubarb, chopped
- 1/4 cup water
- 1/4 cup granulated sugar (for compote)
- 1 tablespoon lemon juice
Instructions:
1. Set your oven to 350°F (175°C). Take a 9-inch springform pan and grease it; then, put it aside.
2. In a bowl, mix together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Then, add 1/2 cup of cold, diced unsalted butter. Blend until the mixture resembles coarse crumbs.
3. To the flour mixture, add 1 egg yolk and mix just until the dough comes together. Press the dough into the bottom of the prepared springform pan. Bake for 10 minutes and cool.
4. To prepare the cheesecake filling, beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Add 3 large eggs, one at a time, mixing well after each. Blend in 1 teaspoon vanilla extract.
5. Combine 1/2 cup sour cream and 2 tablespoons cornstarch with the cream cheese mixture. Blend until smooth; then blend again—just for good measure—until it’s creamy and totally homogeneous.
6. The filling for the cheesecake should be poured over the crust that has been prepared and should be smoothed to the top. The cheesecake should then be baked at 50-60 minutes, or until the center is set and the edges are lightly golden. The cheesecake should cool in the pan on a wire rack and should then be refrigerated for at least 4 hours or overnight.
7. The rhubarb compote is made by mixing together 1 1/2 cups of chopped rhubarb, 1/4 cup of water, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice in a medium saucepan over medium heat.
8. Prepare the rhubarb mixture by cooking it until the rhubarb becomes tender and the compote has reached the perfect consistency, which should take around 10 to 15 minutes. When it has finished cooking, take it off the heat and allow it to cool completely.
9. When the cheesecake has reached its full chill, remove this divine dessert from the springform pan and move it to a plate from which it can be served with ease.
10. Spoon the cool compote of Rharbarber over the top of the cheesecake before serving. Enjoy this Käsekuchen with a Rhubarb Compote!
