Let’s talk about rhubarb.
Rhubarb is a vegetable, but we treat it like a fruit. It’s a bit like that quirky friend who doesn’t fit into any one category but is the life of the party. Rhubarb is known for its tartness, making it perfect for desserts. It’s in season from April to June, so grab it while you can!
Now, onto the cheesecake. This cheesecake is a bit of a project, but trust me, it’s worth every minute. The cheesecake batter contains coconut milk and mint extract. The rhubarb is cooked separately with sugar, pureed, and swirled into the batter.
Let’s start with the crust. Think of it as the stage for our flavor extravaganza. Next, we whip up a topping with fresh rhubarb pieces, sugar, and jam. This is where the magic starts.
Then comes the creamy filling. It’s smooth, it’s rich, and it’s ready to mingle with our tangy rhubarb topping. We layer the crust, filling, and topping into a springform pan. Pop it in the oven, and let it bake to perfection.
The flavors of coconut and rhubarb together? It’s like a tropical vacation meets a spring garden. Coconut brings a sweet, nutty flavor. Rhubarb adds a tart, fruity kick. Together, they create a balance that’s pure bliss. Each bite is a journey from sweet to tart and back again.
I love a mint garnish for this Coconut Rhubarb Swirl Cheesecake:
But we’re not done yet. Once our cheesecake has baked and cooled, it’s time for the grand finale. Garnish with fresh mint leaves. They add a pop of color and a hint of freshness. Plus, they make your cheesecake look extra fancy.
So, if you’re ready to take on a delicious project, try making a Coconut Rhubarb Swirl Cheesecake. Frankly, it’s a bit of work, but the result is a stunning dessert. Consequently, you might just discover your new favorite flavor combo.
Coconut Rhubarb Swirl Cheesecake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter room temperature
- 1 cup white granulated sugar
- 2 tablespoons water
- 4 large eggs
- 3 - 8 oz packages plus 4 tablespoons cream cheese
- 1/2 teaspoon pure mint extract
- 1/2 cup coconut milk
- 1/4 cup cornstarch
- 3 cups fresh rhubarb stalks
- 3 tablespoons cherry red plum, or strawberry jam
- 1/4 cup coconut flakes sweetened or unsweetened
- Mint leaves for garnish optional
Instructions
Make the Crust:
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Place the flour in a mixing bowl, Cut the butter into pieces and add to the flour. sprinkle 1/4 cup of the sugar over the top. Add the water and use your hands to knead the mixture into a dough.
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Cover with plastic wrap and place in the refrigerator for 30 minutes.
Make the topping:
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Wash and trim the rhubarb stalks (do not use the leaves. They are poisonous)
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Cut the stalks into pieces and place them in a saucepan.
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Add the remaining 1/4 cup of sugar and 1/3 cup of water and cook for 10 minutes.
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Mix in the jam and use a hand blender or transfer the mixture to a blender or a food processor to puree the mixture until smooth.
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Let cool completely
Make the cake:
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Separate the eggs.
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Beat the egg yolks, cream cheese, mint extract, coconut milk, cornstarch, and 1/2 cup of sugar.
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Preheat the oven to 300 degrees F.
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Grease and flour a 10" round springform pan.
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Remove the crust dough from the refrigerator. Place it on a lightly floured work surface and roll it out into a 12-inch round.
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Transfer to the prepared pan and press in place. The crust should go up the sides of the pan about 1+1/2 inches.
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Beat the egg whites until stiff. Fold them into the cream cheese mixture. Transfer the mixture to the pan.
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Spread the rhubarb mixture over the top of the cake.
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Swirl the rhubarb mixture into the batter.
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Bake for 1 hour.
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Remove from oven and let cool.
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Transfer the cake to a cooling rack fitted over a baking sheet lined with parchment paper.
Finish the cake:
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Press the coconut flakes into the sides of the cake.
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Press the mint leaves into the top of the rhubarb layer (optional)
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Sprinkle with shredded coconut. Transfer to a serving plate and refrigerate until ready to serve.
Like this Coconut Rhubarb Swirl Cheesecake? Also, check out some of these other recipes:
RHUBARB RASPBERRY STREUSEL CAKE
SPICY CREAMY HARISSA SAUERKRAUT
RHUBARB BASIL PFANNKUCHEN
