Kitra: I saw Erin Clarkson of Cloudy Kitchen post a “coming soon” photo of rhubarb cheesecake, and sent it to Jordan immediately. But soon isn’t ever soon enough for rhubarb cheesecake so we made it up. Sorry, and please go check out Erin’s version when it’s up!
Jordan: I have no doubts that hers will be excellent, given that we shamelessly stole her idea and used her cheesecake base and ours was also excellent, not to brag or anything.
Rhubarb is extremely underrated, so there’s no such thing as too much.
I have questions about why we cultivate it in the first place—the leaves are literal poison?? and the stalks don’t taste great unless you cook them with sugar?—but I’m glad we do, since there’s just something delicious about rhubarb.
And it doesn’t need to be cut with strawberries, or anything else. Rhubarb is GOOD. We had a plant in our front yard growing up and the start of rhubarb season was so exciting.
Rhubarb’s unique flavor really shines when it’s paired with something simple, which makes it a great candidate for a cheesecake topping.
And we love cheesecake. You do too, I assume. Because you should. It’s great.
This, however, is not a normal cheesecake. This is a no-bake cheesecake, which—per Erin’s blog posts—is common in New Zealand but which we had never made. It’s much lighter than a typical dense, rich, egg-based cheesecake.
Plus, it was hot as hell in DC last weekend when we made this, and will be for most of the rest of eternity (thanks climate change, for the sweat) so losing the oven was good. And would be even better for my kitchen where there is no AC.
If you’re not a fan of traditional cheesecake—either making or eating it—this one might be worth a try. My partner, who usually doesn’t like cheesecake, was a fan of it because the filling is so light and fluffy, almost like a cream cheese mousse.
Which also means it’s a way better breakfast/snack/just because cheesecake since you don’t feel like you’ve eaten all your food for the day after a few bites.
Fair warning, though, that it is extremely easy to eat directly out of the container with a fork while standing at your kitchen counter. Not that I have experience with this.
Seconded. Also, can we talk about how thick (thicc even?) it is???
An absolute unit, as the kids say. A chonk.
Yes, we used the wrong size pan and that was a problem, but even in the right size pan it’s a sturdy crust and a nice thick layer of everything. Bless.
I would call this roughly a 2:1 filling-to-crust ratio, which is the right ratio. Crumb crusts are the best crusts and I will die on this hill of graham crackers.
So, with further apologies but also thanks and a lot of credit to Erin, please cheesecake.Read More