Easy Dessert

Deconstructed rhubarb cheesecake with macadamia crumble

Name: Deconstructed rhubarb cheesecake with macadamia crumble recipe
Yield: 4
Ingredients: 6 stalks rhubarb, trimmed, cut into 1cm pieces; 55g caster sugar; 600g Neufchâtel cheese (see note) or cream cheese, at room temperature; 120g icing sugar; Finely grated zest of 2 lemons and 1 tbs lemon juice; 100g macadamia; 40.00 ml brown sugar; 40.00 ml plain sugar; 20g butter, melted; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg

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by delicious. team

delicious. team

Jun 26, 2025

"Slow-cooked rhubarb folded through a glossy cream cheese base. Serve dolloped or piped, with warm macadamia crumble." - Kane Pollard

This recipe is by Kane Pollard

6 stalks rhubarb, trimmed, cut into 1cm pieces
1/4 cup (55g) caster sugar
600g Neufchâtel cheese (see note) or cream cheese, at room temperature
1 cup (120g) pure icing sugar, sifted
Finely grated zest of 2 lemons and 1 tbs lemon juice

Macadamia crumble

2/3 cup (100g) macadamias, roughly chopped
2 tbs brown sugar
2 tbs plain sugar
20g butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray and line with baking paper.
2.

For the crumble, place all ingredients with a pinch of fine salt in a medium bowl and toss well to combine. Scatter mixture evenly over prepared tray and bake, stirring and tossing frequently, for 18-20 minutes, until mixture is toasted and fragrant. Set aside to cool.
3.

Meanwhile, place rhubarb and caster sugar in a large saucepan and stand for 15 minutes at room temperature. Place pan over medium-high heat with 1/3 cup (80ml) water. Cook, stirring and swirling pan occasionally, for 5-6 minutes, until rhubarb has softened slightly. (You still want texture in your rhubarb.) Refrigerate for 1-2 hours, until cooled completely and syrup has thickened.
4.

Place remaining ingredients in a stand mixer fitted with a paddle attachment. Beat until combined and smooth.
5.

To serve, dollop the cream cheese mixture onto plates, create a well, fill with rhubarb pieces and drizzle over some syrup. Serve with macadamia crumble scattered on top.

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Recipe Notes

Neufchâtel is a soft, unripened French cream cheese. Traditionally, it’s made from cow’s milk and has a creamy, slightly crumbly texture with a mild, tangy flavour. It’s available from specialty cheesemongers.