Pink rhubarb cheese-cake, a 100% natural and seasonal coloring

Recette Cheese Cake Rhubarbe

It's the arrival of the first rhubarbs on the market shelves! We use its tangy stems whose natural pink coloring power will naturally give a PINK effect to your cheesecake.

For 8-10 people

Preparation : 30 minutes

Cooking : 1h50 minutes


  • Cut the rhubarb into pieces, mix with sugar, lemon juice and lemon peel and seeds from the vanilla pod. Bake at 160 ° C for 20 minutes.

  • Mix the cookies , mix with the melted butter and press into the bottom of a springform pan 20 cm in diameter. Reserve in the refrigerator.

  • Mix the cream cheese with the sugar and the cream, add 4 whole eggs and 1 egg yolk.

  • Drain 150 g of rhubarb and mix it into a puree. Mix with remaining egg white, cornstarch and 1/3 of the cheese mixture. Optionally add a touch of pink coloring .

  • In the mold, alternate spoons of white preparation with spoons of pink preparation, in order to obtain a marbled effect.

  • Bake at 90 ° C for 1h30.

  • Let cool before gently unmold the cheese - cake, then put it in the refrigerator for at least 4 hours. Serve with the rest of the rhubarb.

Tip: for a natural pink color, use beetroot powder found in organic stores.

Also discover the recipe for Christian Dior eggs .

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