Rhubarb season is in full swing and I’m fully on board!
Rhubarb is one of my absolute favourite flavours, you see. The only thing better than tenderly cooked tart gorgeous pink rhubarb, is tenderly cooked tart gorgeous pink rhubarb paired with sweet creamy vanilla custard. I’m starting to drool just writing this.
Today I’m bringing you that very flavour combination in form of a vegan baked cheesecake. A crumbly biscuit base, topped with a creamy yet perfectly sliceable vanilla cheesecake layer and finished off with zingy tender rhubarb. A cake straight from dessert heaven!
Plus, it’s made from silken tofu which means it’s high in protein and nut-free, too.
If this recipe tickles your fancy, you might want to check out my vegan baked lemon blueberry cheesecake as well!
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 150 g Biscoff biscuits or graham crackers
- 35 g coconut oil
- 700 g firm silken tofu
- 175 g sugar
- 25 g coconut oil
- Zest of 1 unwaxed lemon
- 4 Tbsp lemon juice
- 2 tsp vanilla extract
- 3½ Tbsp corn flour in 4 Tbsp soy milk (or non-dairy milk of choice)
- 300 g rhubarb
- 3 Tbsp water
- 2 Tbsp lemon juice
- 3 Tbsp white caster sugar
- Wash the rhubarb and cut it into pieces. In a big mixing bowl mix 3 Tbsp water, 2 Tbsp lemon juice and 3 Tbsp sugar and whisk until the sugar is fully dissolved. Add the rhubarb pieces and toss until all are evenly covered. Put them aside and let them soak.
- For the base, either crush the biscuits in a plastic sip bag with a rolling pin or blitz them in a food processor or blender until you have fine crumbs. Add the melted coconut oil and mix until well combine.
- Grease your cake tin with removable bottom with margarine or vegetable oil. I'm using a 18 cm or 7 inch round tin. Press the biscuit base into the bottom of the tin. Pop the base in the fridge to set.
- In a glass or cup mix the corn flour with the soy milk until you have a thick, smooth liquid.
- For the cheesecake layer place the firm silken tofu (silken, not regular!), sugar, melted coconut oil, lemon zest and juice, vanilla extract and corn flour soy milk mixture in a blender or food processor. Blend until smooth and creamy.
- Pour the cheesecake mixture on top of the biscuit base and spread it evenly so the entire base is covered.
- Pre-heat the oven to 180˚C.
- Now carefully decorate the top with the rhubarb pieces. I like to get creative with this step and choose a different pattern each time.
- Generously brush the rhubarb layer with the remaining sugar lemon water mixture then pop the cheesecake in the oven and bake it for 40-45 minutes. Let it cool and then pop it in the fridge to cool for at least 4 hours or overnight. In the fridge the cake will last up to 5 days. Enjoy!