Chilled deserts

Chilled lemon cheesecake with baked rhubarb

Refreshing cheesecake for a picnic!

This cheesecake is a hybrid of Mascarpone cheese, Greek yogurt and whipped cream. This combo gives the cake its wonderfully light texture. By adding lemon juice and zest we get a very summery and refreshing taste. A fantastic option for hot summer afternoon!

I estimate the total amount of sugar in this cake to be maximum 1/2 cup. So if you’re looking for a summer desert that is low in sugar and rich in flavour, try this one!


Cake base

  • 200 g butter cookies
  • 50 g melted butter


  • 250 g Mascarpone cheese; at room temperature.
  • 250 ml Greek yogurt (mine at 7% fat); at room temperature.
  • 250 ml heavy cream (36%); chilled
  • 125 g sugar
  • zest and juice of 1 lemon
  • 10 g gelatin and 50 ml water

Baked rhubarb topping

  • 200 g rhubarb cut into 12 cm-long chunks
  • 2 Tbs honey
  • 1 Tbs lemon juice
  • 1 tsp vanilla extract


  • spatulas
  • mixing bowls
  • hand mixer
  • food processor
  • 23 cm round cake pan, bottom lined with parchment paper

Procedure and execution

Cake base

Place cookies and dissolved butter in a food processor and process until you get a texture of wet sand.

Transfer the mixture to your round cake pan and press into the bottom and side. Set aside.


Dissolve gelatin in 50 ml of hot (but not boiling) water. It should take about 10 min for gelatin to be ready.

In the meantime place mascarpone cheese, yogurt, sugar and lemon juice with zest in a bowl and mix together. 

When the gelatin is ready, temper it by adding a table spoon of the cheese mix to it and mixing to make sure all lumps are dissolved. Repeat 2 more times.

Add tempered gelatin into the rest of the cheese mix and combine with a hand mixer.

In a separate bowl whip chilled cream until stiff. Add the whipped cream to the cheese mix and gently fold in with a spatula.

Transfer the cheese mixture onto the cake base and chill for several hours. It is best to chill the cake overnight.

Baked rhubarb topping

Preheat the oven to 200ºC.

Place all ingredient in a pan and pour in honey with lemon juice and vanilla extract. Mix to coat.

Bake in the over for about 12 min until rhubarb has softened. You don’t want to overcook it and turn it into mush.

Arrange rhubarb and pour the sauce on the cake when you are ready to serve it.

Crumbly, crumbly…
Sweet base provides most of the sugar in this refreshing cheesecake.
Adding whipped cream to the cheese mixture for a light and fluffy texture.


Cheesecake ready to chill overnight.
Rhubarb topping before going into the oven.



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