A tangy fresh rhubarb sauce and plenty of sweet rosé wine in both the sauce and the cake are a winning flavor duo in this showstopping white chocolate cheesecake!
The day that rosé wine found its way into your cheesecake could definitely be classified as the best day ever.
Rhubarb also joining this wild cheesecake party? Legendary. Forgive me if all I eat for the rest of the summer is this white chocolate cheesecake.
Forgive me that you’re about to be in the exact same boat. 😜
We don’t typically do dessert showstoppers like this too often around here, but when we do, we ain’t playing. This cheesecake is the actual definition of a showstopper and it’s 10x easier than it looks to boot!
Let’s do a quick run-through of this cheesecake: 1) Buttery, classic graham cracker crust 2) Silky, rich rosé-spiked white chocolate cheesecake filling 3) Rhubarb sauce topping that’s cooked in even MORE rosé wine.
We like the wine around here, okay? I couldn’t dream of a better cheesecake pairing.
Let’s bake this white chocolate cheesecake beauty together! I promise, you’ve got this. ♥
First up, let’s talk rhubarb sauce. I like to make this sauce first so it has time to soak up all the rosé wine flavors as long as possible.
It’s just fresh rhubarb, sugar, lemon juice, and rosé. Let it simmer on the stove until the rhubarb is broken down and thickened, then let it chill a few hours.
Onto the main cheesecake event! First is the crust. Again, it’s just a basic graham cracker crust which means melted butter, graham cracker crumbs, and a little sugar. We’re pre-baking the crust 8-10 minutes before filling it so we have a sturdy crust base that holds together.
Cheesecake filling! Definitely not the most calorie-friendly thing but hey, it’s cheesecake and it’s gotta be a little indulgent, yeah? We’re beating a whopping 4 packages of cream cheese with sugar, eggs + yolks, a little flour, then melted white chocolate + a little more rosé wine to finish it off.
The rest of the cheesecake process is kinda just a waiting game now. 55-ish minute bake time, a couple hours to cool on the counter, then a couple more hours to chill in the fridge.
I know, it’s hard to wait, but don’t rush the cooling + chilling process! This cheesecake will be worth every single minute of waiting, trust me.
Oh. My. Word. The only word to describe this cheesecake is straight-up luxurious. The rhubarb topping is the perfect level of sweet + tart. The filling is rich, decadent, and literally melts in your mouth.
Aaaaand……I think it goes without saying you should definitely be finishing off the rest of that bottle of rosé alongside a slice of this lush cheesecake.
^^ name a better pairing, I’ll wait.
Let’s make MORE cheesecake! Try these next >>
Rhubarb Rosé White Chocolate Cheesecake
- 2 cups fresh rhubarb, cut into 1/2-in cubes
- 1/3 cup granulated sugar
- 1/3 cup semisweet rose wine
- 1 tablespoon lemon juice
White Chocolate Cheesecake
- 1-1/2 cups graham cracker crumbs
- 1 tablespoon coconut sugar (or brown sugar)
- 6 tablespoons butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 4 large eggs plus 2 large egg yolks
- 1/2 cup semisweet rose wine
- 4 oz white chocolate, melted over a double boiler
- 3 tablespoons all-purpose flour
- Combine rhubarb, sugar, 1/4 cup rose wine, and lemon juice in a small saucepan. Bring to a low simmer over medium-high heat, then reduce heat to medium low and let simmer covered until rhubarb is broken down and sauce is thickened. Let sauce cool completely then stir in remaining rose wine. Chill sauce until ready to serve.
White Chocolate Cheesecake
- Preheat oven to 350F. In a small bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly. Press into the bottom and 1-in up the sides of a 9-inch springform pan with a removable bottom.
- Bake crust 8-10 minutes until very lightly browned. Cool crust completely on a wire cooling rack.
- In a large bowl with an electric mixer, beat softened cream cheese until completely creamy, about 1-2 minutes of beating. Beat in sugar and eggs + egg yolks one at a time until smooth. Gradually beat in rose, melted white chocolate, and flour until filling is smooth and creamy.
- Pour filling into crust and smooth top. Place springform pan into a larger baking pan and place in oven. Pour boiling water into larger baking pan 1-inch up the sides to make a water bath for the cheesecake.
- Bake cheesecake 55-60 minutes at 350F until edges of cake are set (the center will still be wobbly when shaken) Run a knife around the edges of cheesecake, then let cool completely on a wire cooling rack.
- When completely cooled, remove sides from cheesecake. Chill cheesecake completely in fridge. When ready to serve, slice cheesecake into wedges and serve cold with rhubarb sauce on top. Enjoy!