Rhubarb Cheesecake
Rhubarb Cheesecake 🍰✨
Rhubarb cheesecake is a delightful dessert that combines the tangy flavor of rhubarb with the creamy richness of cheesecake. This treat is perfect for any occasion, whether it’s a family gathering or a special event. The contrast between the sweet and tangy flavors makes it a favorite for many dessert lovers.
Why Make This Recipe
Making rhubarb cheesecake is worth it for several reasons. First, it is a stunning dessert that is sure to impress your guests. The vibrant colors of the rhubarb topping add visual appeal. Second, the balance of flavors is incredible. The sweetness of the cheesecake beautifully complements the tart rhubarb. Finally, it’s a great way to use fresh rhubarb when it’s in season. This recipe ensures that you capture the unique taste of rhubarb in a delicious dessert.
How to Make Rhubarb Cheesecake
Follow these simple steps to create your own rhubarb cheesecake.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped cooked rhubarb (lightly sweetened and cooled)
- 1 1/2 cups chopped rhubarb
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- A few drops of red food coloring (optional)
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter together. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Allow it to cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth. Add the sour cream and vanilla, mixing well. Beat in the eggs one by one until just incorporated.
- Gently fold the chopped cooked rhubarb into the cream cheese mixture, then pour this filling over the cooled crust.
- Bake for 50–55 minutes, or until the center is nearly set. Once done, turn off the oven, crack the door open, and let the cheesecake cool for about 1 hour.
- While the cheesecake cools, make the rhubarb topping. In a saucepan over medium heat, cook 1 1/2 cups chopped rhubarb, 1/2 cup sugar, 1/2 cup water, and 1 tablespoon cornstarch until thick and glossy, about 5–7 minutes. If desired, add a few drops of food coloring. Let the topping cool.
- Once the cheesecake is cool, spread the rhubarb topping over it. Refrigerate for at least 4 hours or overnight before serving.
How to Serve Rhubarb Cheesecake
Serve your rhubarb cheesecake chilled. You can slice it into wedges and garnish with a dollop of whipped cream or a sprig of mint for extra flair. It pairs beautifully with coffee or tea.
How to Store Rhubarb Cheesecake
To store rhubarb cheesecake, keep it in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container. It can last for about 4-5 days in the fridge.
Tips to Make Rhubarb Cheesecake
- Make sure the cream cheese is softened to room temperature before using. This helps to achieve a smooth filling.
- Use fresh rhubarb when possible for the best flavor. If using frozen, make sure to thaw and drain it well.
- Don’t rush the cooling process. Allowing the cheesecake to cool slowly helps prevent cracks on the surface.
Variation
You can add a touch of lemon zest to the cheesecake filling for a refreshing twist. It adds a nice citrus flavor that pairs well with the rhubarb.
FAQs
1. Can I use other fruits instead of rhubarb?
Yes, you can substitute rhubarb with fruits like strawberries or blueberries for a different flavor.
2. Can I freeze rhubarb cheesecake?
Yes, you can freeze it! Just make sure to wrap it well in plastic wrap before placing it in the freezer.
3. How can I make the cheesecake fluffier?
Beat the cream cheese thoroughly and avoid overmixing the eggs. This will help incorporate air for a fluffier texture.
Rhubarb Cheesecake
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
Cheesecake Filling Ingredients
- 24 oz cream cheese, softened Make sure it's at room temperature.
- 0.75 cups granulated sugar
- 0.5 cups sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped cooked rhubarb (lightly sweetened and cooled)
Rhubarb Topping Ingredients
- 1.5 cups chopped rhubarb
- 0.5 cups sugar
- 1 tablespoon cornstarch
- 0.5 cups water
- a few drops red food coloring (optional)
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter together. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes.
- Allow it to cool while you prepare the filling.
Making the Cheesecake Filling
- In a large bowl, beat softened cream cheese and 3/4 cup sugar until smooth.
- Add sour cream and vanilla, mixing well.
- Beat in the eggs one by one until just incorporated.
- Gently fold the chopped cooked rhubarb into the cream cheese mixture, then pour this filling over the cooled crust.
Baking
- Bake for 50–55 minutes, or until the center is nearly set.
- Once done, turn off the oven, crack the door open, and let the cheesecake cool for about 1 hour.
Making the Topping
- While the cheesecake cools, in a saucepan over medium heat, cook the chopped rhubarb, 1/2 cup sugar, 1/2 cup water, and 1 tablespoon cornstarch until thick and glossy, about 5–7 minutes.
- If desired, add a few drops of food coloring. Let the topping cool.
Assembly
- Once the cheesecake is cool, spread the rhubarb topping over it.
- Refrigerate for at least 4 hours or overnight before serving.
