Description
Rhubarb Cheesecake combines the tangy flavor of rhubarb with the rich creaminess of cheesecake, creating a delightful and irresistible dessert perfect for any occasion. Whether in bars, squares, or a full pie, this treat is sure to impress!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Rhubarb Topping:
- 2 cups rhubarb, chopped
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Set aside to cool.
- Make the Cheesecake Filling: Beat the cream cheese and sugar together until smooth. Add eggs one at a time, followed by vanilla and sour cream. Mix until fully combined.
- Assemble the Cheesecake: Pour the cheesecake mixture over the cooled crust. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Let it cool in the pan for 10 minutes, then chill in the fridge for at least 4 hours or overnight.
- Prepare the Rhubarb Topping: In a saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring until thickened. Cool completely before spreading over the chilled cheesecake.
- Serve: Once the rhubarb topping has cooled, spread it evenly over the cheesecake. Slice and serve!
Notes
- Fresh Rhubarb: For best flavor, use fresh rhubarb. If using frozen, make sure to thaw and drain it properly.
- Prevent Cracks: Avoid overbaking and allow the cheesecake to cool slowly in the oven to prevent cracks.
- Adjust Sweetness: Modify the sugar amount in both the cheesecake and rhubarb topping to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Rhubarb Cheesecake, Rhubarb Dessert, Cheesecake Recipes, Rhubarb Topping