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Petite Cheesecakes With Rhubarb

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“From Meals in Heels blod”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350f. Line the bottoms of a regular size cupcake/muffin pan with circles of baking parchment. A little butter will help them stick to the pan.
  2. Crush the biscuits in a food processor and then mix with the melted butter.
  3. Divide the mixture between the 12 cups and then press flat with the bottom of a small glass.
  4. Bake for 5 minutes and remove.
  5. Turn the oven temperature down to 300f. Using an electric mixer, beat the cream cheese, mascarpone and sugar until smooth.
  6. Scrap the sides down and then add the eggs one at a time along with the vanilla and lemon. Beat again until smooth and then pour into the pan.
  7. It fills all 12 cups to the brim and you might think it looks like its too much.
  8. Don’t fret because they will puff up big in the oven and then sink back in after cooling.
  9. Bake for 25 minutes at the lower temperature of 300 and then let sit in the oven for a few minutes. Let cool and then cover and refrigerate. Ideally this stage should be done the day before to get a fudge-like texture. If not chill at least 5 hours.
  10. To make the topping, cut the rhubarb into 3cm pieces.
  11. Place in a baking dish with the orange juice and sugar and bake for 10 minutes at 350f.
  12. Remove and add the agar flakes. Bake for another 5 minutes and then remove to cool. If using berries, then place in a saucepan with a few tbsp water.
  13. Bring to a boil and add the agar. Simmer for 5 minutes and then let cool.
  14. Spoon the fruit topping in the centre of each cake and then refrigerate until set. They only take about 30 minutes to become firm.

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