/Cinnamon Spiced Rhubarb Ripple Baked Cheesecake Recipe
Cinnamon Spiced Rhubarb Ripple Baked Cheesecake recipe

Cinnamon Spiced Rhubarb Ripple Baked Cheesecake Recipe

A sumptuous baked cheesecake with a delightful cinnamon-spiced rhubarb ripple, perfect for a cosy night in.





  • Step 1.

    Preheat your oven to 160°C (320°F). Grease and line a 20cm springform cake tin.
  • Step 2.

    Begin with the crust by mixing the crushed digestive biscuits, melted butter, and 1 tablespoon of sugar in a bowl. Press the mixture firmly into the bottom of the pan. Chill in the fridge while preparing the filling.
  • Step 3.

    For the filling, beat the cream cheese in a large bowl until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Blend in the vanilla extract and 200g of sugar.
  • Step 4.

    Pour half of the cream cheese mixture over the biscuit base. Then add half of your rhubarb compote, distributing it in dollops. Use a skewer to create a ripple effect. Pour over the remaining cheese mixture and repeat with the rest of the compote.
  • Step 5.

    Wrap the bottom of the cake tin in foil and place in a larger baking tray. Pour hot water into the tray to come halfway up the sides of the cake tin. Bake for 1 hour 15 minutes until set but still slightly wobbly in the center.
  • Step 6.

    Turn off the oven and leave the door ajar, allowing the cheesecake to cool slowly for about 1 hour. Then chill it in the fridge for at least 4 hours or, ideally, overnight.
  • Step 7.

    For the rhubarb compote, combine rhubarb, 100g sugar, water, and cinnamon in a saucepan over medium heat. Cook until the rhubarb is soft and the mixture has thickened. Allow to cool before using it in the recipe.
  • Step 8.

    Serve the cheesecake with a sprinkle of cinnamon or powdered sugar, as desired.


  1. 250 gDigestive biscuits, crushed

  2. 100 gUnsalted butter, melted

  3. 1 tbspSugar

  4. 600 gCream cheese

  5. 3 Eggs

  6. 1 tspVanilla extract

  7. 200 gSugar

  8. 300 gRhubarb

  9. 100 gSugar

  10. 50 mlWater

  11. 1 tspCinnamon

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