Almond Crumble Cheesecake with Rhubarb: A Delicate Balance of Flavors and Textures

This Almond Crumble Cheesecake is an exquisite blend of creamy cheesecake filling, tart rhubarb, and a crunchy almond topping. Starting with a buttery crust, each layer is meticulously crafted to ensure a perfect bite every time. The addition of a vanilla-scented almond crumble adds a delightful crunch that pairs wonderfully with the softness of the cheesecake and the distinct tartness of rhubarb, making this dessert a complex and satisfying treat.

Why You’ll Love This

The combination of textures and flavors in this cheesecake makes it a standout dessert. The rhubarb provides a tart contrast to the sweet, creamy filling, while the almond crumble brings a nutty texture that complements the smooth cheesecake base. It’s a dessert that not only satisfies your sweet tooth but also offers a refreshing twist with its layers of flavor.

Perfect Occasion

This cheesecake is ideal for spring and summer gatherings where a lighter, yet flavorful dessert is desired. It’s perfect for Sunday brunches, garden parties, or as a sophisticated dessert for barbecues. Additionally, it makes a lovely treat for Mother’s Day or any special occasion that calls for something uniquely delicious.

Decoration Tips

  • Garnish the top with toasted almond flakes for added crunch and visual appeal.
  • Dust with powdered sugar just before serving to add a touch of elegance.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich flavors.


For the Almond Crumble:

  • 50g Butter
  • 40g Sugar
  • 40g All-Purpose Flour
  • 30g Almond Flakes
  • 1 Tbsp Vanilla Sugar

For the Crust:

  • 100g Butter
  • 150g All-Purpose Flour
  • 40g Sugar

For the Cheese Filling:

  • 300g Creamy Cottage Cheese
  • 50g Sugar
  • 1 Tbsp Vanilla Custard Powder
  • 2 Eggs


  • 300g Rhubarb, chopped into 2cm pieces
  • 1-2 Tbsp Sugar
  • Less than 1 Tbsp Vanilla Custard Powder for the rhubarb


  1. Prepare the Almond Crumble:
    • Mix butter, sugar, flour, almond flakes, and vanilla sugar in a bowl. Work the mixture with your fingers until it resembles coarse crumbs. Refrigerate while you prepare the rest.
  2. Make the Crust:
    • Combine butter, flour, and sugar. Knead to form a dough. Press the dough into the bottom of a 21 cm springform pan lined with parchment paper. Prick with a fork and pre-bake at 180°C (356°F) for about 15 minutes.
  3. Prepare the Cheese Filling:
    • Whisk together the cottage cheese, sugar, custard powder, and eggs until well combined.
  4. Assemble the Cheesecake:
    • Spread the cheese filling over the pre-baked crust. Evenly distribute the sugared rhubarb pieces on top of the cheese layer. Sprinkle the almond crumble over the rhubarb.
    • Bake in a preheated oven at 180°C (356°F) for about 50 minutes or until the topping is golden and the filling is set.
  5. Final Touches:
    • Allow the cheesecake to cool in the pan. Optionally, sprinkle toasted almond flakes and dust with powdered sugar before serving.

This Almind Crumble Cheesecake with Rhubarb offers a wonderful array of textures and flavors, making it a delightful dessert choice for any occasion that requires a touch of sophistication and seasonal flair.

content team

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top