Tom Kitchin recipe: Rhubarb cheesecake

Chef Tom Kitchin gives us this wonderful seasonal recipe for rhubarb cheesecake

Published: February 13, 2017
Categories: ,

Rhubarb cheesecake

For the crumble base:

Knead the butter into the dry ingredients to create a breadcrumb texture.

Bake at 170C/Gas Mark 3, mixing every 5 minutes until golden brown.

Once the crumble mixture is cooked, mix with 40g of melted butter and place in a lined ring for the base of the cheesecake.

For the cheesecake:

Soak the gelatine leaves in cold water.

In a small pan, add the lemon zest, vanilla seeds and 50ml of cream and heat over a low heat.

Then add the gelatine until it is melted.

Semi-whip the rest of the cream and leave to one side.

In a mixing bowl, beat the cream cheese, crowdie and icing sugar until smooth.

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

Add the cream and lemon mix and beat until the mixture is smooth and mixed through completely.

Fold this mixture into the semi-whipped cream then pour on to the base and chill until set.

For the jelly:

Pour the consommé into a saucepan.

Add the gelatine leaves and stir until the dissolved.

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Turn on heat to medium and allow the mixture to simmer for about 10 minutes.

Turn off heat and let it sit for 1-2 minutes.

Stir and taste.

To serve:

Top the cheesecake with the jelly and chill to set.

Traditional Scottish recipe: Tablet

You may place a handful of nuts and rose petals on top of the cheesecake for decoration.

Picture: Marc Millar

Picture: Marc Millar


  • For the crumble base:
  • 100g caster sugar
  • 200g demerara sugar
  • 300g flour
  • 300g ground hazelnuts
  • 300g butter
  • 40g melted butter to mix in after baking
  • For the cheesecake:
  • zest of 2 lemons
  • seeds from 1 vanilla pod
  • 2½ leaves of gelatine
  • 350ml double cream
  • 250g cream cheese
  • 100g Knockraich Crowdie cheese
  • 70g icing sugar
  • handful of nuts
  • rose petals or edible flowers
  • For the jelly:
  • 2 leaves of gelatine
  • half a pint of rhubarb consommé (see above)
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