Rhubarb Cheesecake

Rhubarb Cheesecake

Introduction

Rhubarb cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the tartness of fresh rhubarb. This recipe is perfect for any occasion, whether it’s a family gathering, a special celebration, or just a sweet treat at home. The rhubarb adds a nice contrast to the sweetness of the cheesecake, making every bite a unique experience.

Why Make This Recipe

If you’re looking for something different from the traditional cheesecake, this rhubarb cheesecake is an excellent choice. The tangy rhubarb gives the cheesecake a refreshing taste, balancing the rich and creamy filling. Plus, it’s a great way to use fresh rhubarb, especially if you have a garden or a local market nearby. This recipe is not only delicious but also fairly easy to make, which makes it perfect for both beginners and experienced bakers.

How to Make Rhubarb Cheesecake

Making rhubarb cheesecake involves a few simple steps. You’ll start by preparing the crust, then create the creamy filling, and finally, you’ll add the sweet rhubarb topping. Follow the directions carefully, and you’ll have a delicious cheesecake ready to impress your family and friends.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 cups chopped fresh rhubarb
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1/2 cup water

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of sugar and the vanilla extract, and beat until well combined. Add the eggs, one at a time, beating well after each addition.
4. Pour the cream cheese mixture over the crust in the springform pan.
5. In a medium saucepan, combine the rhubarb, 1 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb is tender, about 10 minutes. Let cool slightly.
6. Pour the rhubarb mixture over the cream cheese layer in the springform pan.
7. Bake in the preheated oven for 60 minutes, or until the cheesecake is set. Allow to cool in the pan on a wire rack. Refrigerate for at least 4 hours before serving.

How to Serve Rhubarb Cheesecake

Rhubarb cheesecake can be served chilled or at room temperature. For a lovely presentation, you can garnish it with some fresh whipped cream or a sprig of mint. This dessert pairs well with tea or coffee, making it great for gatherings or after a meal.

How to Store Rhubarb Cheesecake

To keep your rhubarb cheesecake fresh, store it in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It will stay good for about 5-7 days in the fridge.

Tips to Make Rhubarb Cheesecake

• Make sure the cream cheese is softened before mixing. This will help you achieve a smooth filling.
• If you want a sweeter cheesecake, you can add more sugar to the rhubarb mixture.
• Experiment with different crusts, such as using crushed Oreos or adding nuts to the graham cracker crust for extra flavor.

Variation

If you’re feeling adventurous, you can try adding different fruits to the cheesecake, like strawberries or blueberries, along with the rhubarb. You can also swirl the rhubarb mixture into the cream cheese layer before baking for a marbled look.

FAQs

Q1: Can I use frozen rhubarb for this recipe?
A1: Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before using it in the recipe.

Q2: How long does it take to make this cheesecake?
A2: The preparation takes about 30 minutes, and baking time is around 60 minutes. Don’t forget to cool and refrigerate it for at least 4 hours before serving.

Q3: Can I make rhubarb cheesecake ahead of time?
A3: Absolutely! This cheesecake can be made a day or two in advance, making it a great option for parties or gatherings.

Rhubarb Cheesecake

A delightful dessert combining creamy cheesecake with the tartness of fresh rhubarb, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 400 kcal

Ingredients

  

Crust

• 1.5 cups graham cracker crumbs
• 0.5 cups white sugar
• 0.5 cups butter, melted

Cheesecake Filling

• 2 packages cream cheese, softened 8 ounces each
• 1 cups white sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Rhubarb Topping

• 3 cups chopped fresh rhubarb
• 1 cups white sugar
• 3 tablespoons cornstarch
• 0.5 cups water

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.

Making the Filling

• In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of sugar and the vanilla extract, and beat until well combined.
• Add the eggs, one at a time, beating well after each addition.
• Pour the cream cheese mixture over the crust in the springform pan.

Making the Rhubarb Topping

• In a medium saucepan, combine the rhubarb, 1 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb is tender, about 10 minutes. Let cool slightly.
• Pour the rhubarb mixture over the cream cheese layer in the springform pan.

Baking and Cooling

• Bake in the preheated oven for 60 minutes, or until the cheesecake is set. Allow to cool in the pan on a wire rack.
• Refrigerate for at least 4 hours before serving.

Notes

Serve chilled or at room temperature. Garnish with whipped cream or mint. Store in the refrigerator for 5-7 days.

Keyword Cheesecake, Creamy Cheesecake, Dessert Recipe, Rhubarb Cheesecake, Rhubarb Desserts