Rhubarb Summer Cheesecake with Vanilla Bean
Prep time
Cook time
Total time
Serves: 8
  • 2 cups vanilla wafers
  • 1 stick butter
  • 2 packs Challenge Neufch√Ętel Cheese (1/3 fat reduced cream cheese)
  • 4 small sticks rhubarb
  • 1 cup sugar
  • 1 vanilla bean
  • 1 envelope gelatine
  • 1 cup water
  • ½ stick rhubarb
  • ½ envelope gelatine
  • 1 tablespoon sugar
  1. Grind the vanilla wafers in a food processor and mix with melted butter. Place in a 6 inch cheese cake pan and firmly press the crumbs down to make a flat cake bottom, using a pie or coffee tamper.
  2. Peel and cut 4 sticks of rhubarb into small pieces. Place the rhubarb and ½ cup of sugar in a saucepan, heat on medium heat until rhubarb softens and slowly bring to a boil. Puree the rhubarb and set aside to let it cool down.
  3. In your electric mixer with the paddle attachment, beat the cream cheese and the seeds of the vanilla bean.
  4. Bring 1 cup of water to a boil in the microwave.
  5. Mix the gelatine and ½ cup of sugar and pour the boiling water over it. Let stand for 5 minutes, stirring occasionally.
  6. With your mixer on low speed, add the rhubarb puree and the gelatine mix to the cream cheese and mix until well combined.
  7. Pour the filling on top of the crust and place in the refrigerator for 2 hours.
  8. TO MAKE THE TOPPING: Peel the remaining ½ stick of rhubarb and cut in thin (2-3mm) slices, lengthwise.
  9. Bring 1.5 cups water to a boil in a small sauce pan and prepare an ice bath.
  10. Place the rhubarb slices in boiling water for about 30 seconds.
  11. Quickly remove the rhubarb (not longer than 30 seconds) and immediately put them into the ice bath to cool down, remove. Keep the rhubarb water!
  12. Line the rhubarb slices next to each other on a cutting board and, using a 6 inch round cutter if possible, cut the rhubarb to fit the top of your cake (you can use a stencil and knife instead).
  13. Once the cheesecake is set, place the rhubarb slices on top of your cake.
  14. Bring ¼ cup of the rhubarb water to a boil in the microwave.
  15. Mix the gelatine and sugar an pour the boiling water over it. Let stand for 5 minutes, stirring occasionally.
  16. Pour the gelatine over the top of your cake and refrigerate for another 2 hours.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2014/07/rhubarb-summer-cheesecake-vanilla-bean.html