Cheesecake with Preserved Rhubard & Chocolate Crumble

Cheesecake with Preserved Rhubard & Chocolate Crumble

This delicate cheesecake is the perfect finale to a memorable meal out. Wow your friends at home with this easy recipe, or enjoy it on the menu at Beacon this summer!



  • 950g Cream Cheese
  • 6 Eggs
  • 10 tbsps Sugar 
  • Juice of 1 Lemon
  • 2 tbsps Flour
  • 1 tbsp Corn Starch 
  • 1 tbsp Vanilla 
  • 680 ml 35% Cream


  1. Blend the eggs, sugar and 35% cream until smooth. Then add the cream cheese, vanilla and lemon juice and blend again. Finally, add the flour and cornstarch and blend. 
  2. Once smooth, add everything into your pan and bake for 22 minutes at 450 F.
  3. While the cheesecake is cooling, you can make the preserved rhubarb topping. Chop rhubarb into a pot, add sugar (depending on how much rhubarb and how sweet you want it) and a dash of lemon. Bring to a simmer and cook until thick. Allow to cool. 
  4. Assembly: Cut a piece out and top with the preserved rhubarb and garnish with a chocolate crumble and you're ready to enjoy! 

Then viola! Done! A perfect cheesecake. 

Beacon Social House

305 Lakeshore Road E, Oakville

(905) 337-3777



Cheesecake with Preserved Rhubard & Chocolate Crumble

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