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