Rhubarb Brulee Cheesecake

Rhubarb Brûlée Cheesecake


From the classic New York to indulgent chocolate, a cheesecake is the perfect crowd-pleaser. Now, thanks to Bacofoil and Dean Edwards, you can spruce it up for summer with our brand new recipe – Rhubarb Brûlée Cheesecake. This lively little number is a sweet and sour treat baked with just the right amount of bite. Enjoy!



  • 250g gingernut biscuits
  • 80g unsalted butter
  • 400g rhubarb cut into 4cm pieces
  • 15g unsalted butter
  • 30g golden caster sugar
  • tbs Amaretto (optional)
  • ½ tsp ground cinnamon
  • 400g cream cheese
  • 100ml sour cream
  • 120g caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 20g icing sugar
  • Bacofoil Easy Bake Non-Stick paper
  • Bacofoil Non-Stick foil



  1. Line the inside of a 24cm rounded cake tin with Bacofoil Easy Bake Non-Stick paper.
  2. Using a food processor, break down the biscuits to fine crumbs, add to a bowl and mix in the melted butter until fully incorporated. Place the mixture in the tin, compress down.
  3. Take a large piece of Bacofoil 45cm foil, double it up, then wrap this around the outside; surrounding the base of the tin, then bring up the sides to make a waterproof seal.
  4. Melt the butter into a pan, then add the rhubarb, sugar, amaretto and cinnamon. Cook gently for around 6-7 minutes or until rhubarb is tender.
  5. Drain off any excess liquid and reserve, then leave to cool before pouring over the base and smoothing into an even layer.
  6. Place the cream cheese, sugar, vanilla extract and eggs into a bowl then mix using a hand whisk until fully combined. Pour this mixture into the cake tin then bake in a bain marie in a preheated oven set at 160c/gas mark 2 for around 55-60 minutes.
  7. To serve, cut the cheesecake into portions, dust with icing sugar and caramelize the top with a cook’s blowtorch.

Enjoy! Serves ten.


Cook Time

55 - 60 mins