Rhubarb Cheesecake
A delightful dessert that combines tangy rhubarb with creamy cheesecake, perfect for any occasion.
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.
Notes
Serve chilled. Slice into wedges and garnish with whipped cream or a sprig of mint. Store in the refrigerator for 4-5 days. Use fresh rhubarb for the best flavor.