Remarkable Rhubarb Cheesecake from the Bakehouse
An annual spring tradition returns
American movie star (and inventor!) Hedy Lamarr, whose father was a Ukrainian Jew from near what is now Lviv, once famously said, “Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” And sure enough, she was correct. Whether you live in Wisconsin; in Washington, D.C.; on the West Coast; or right here in Washtenaw County, we’ve got just the ticket.
I’ve long believed the Bakehouse’s cheesecake is one of the true standouts in our entire lineup. Having tasted cheesecakes all over the world, I can say with confidence that our version is undoubtedly something special.
Some years back, the pastry crew came up with a superb seasonal twist on the excellent cheesecake we make year-round, adding Michigan spring rhubarb to the mix to create a terrifically tasty variation. The tentative tartness of the rhubarb, the richness of the cream cheese, the buttery crust—it can’t be beat. Brad Hedeman at Mail Order, who’s been with us for nearly 30 years now, writes:
To this Michigan boy, nothing says “spring is here” like the broad leaves of rhubarb sprouting up in gardens and forest edges all over the place. Rhubarb is one of those love-it-or-leave-it foods that typically shows up in crumbles and crisps with a sweet counterpart like strawberries. But in this case, the rhubarb is the perfect foil to the smooth, rich, sweet flavors you normally experience with cheesecake. The brightness and slightly tart notes cause your tastebuds to punch through the buttery richness of the cheesecake so that you don’t just taste the creaminess, you taste and experience all the flavors for all the feels. The master bakers at Zingerman’s Bakehouse start with our Zingerman’s hand-ladled cream cheese, the same base we use for our classic cheesecake. We make a compote with the rhubarb before putting some on the bottom crust and then we swirl some compote into the batter. That way, each bite comes from a fresh, bright burst of rhubarb to balance the decadence of the cheesecake.
While it’s great every day, the Rhubarb Cheesecake is especially appropriate for celebrating the Jewish holiday of Shavuot. Joan Nathan—a culinary and spiritual “Mother Tree” of the Zingerman’s ecosystem—says, “Cheesecake became a tradition for Jews because of the cycle of the year, when Shavuot welcomes the plentiful milk of springtime with dairy dishes.”
I like to serve the Rhubarb Cheesecake at room temperature to better experience its full flavor and creamy texture. It’s delicious with a generous spoonful of strawberry jam spread across the top, or with the organic apricot jam from the good folks at Il Molino!
Swing by the Bakeshop, Roadhouse, or Deli to pick up a slice or a whole Rhubarb Cheesecake or two. Or let us ship one to your sister in South Dakota! Shavuot is May 21-23 this year, so now’s the time to order!
