Rhubarb Cheesecake Recipe
Indulge in the creamy goodness of this Rhubarb Cheesecake, a luscious dessert that combines the tangy sweetness of rhubarb with a rich, velvety cheesecake filling. Perfect for spring gatherings or any time you crave a fruity treat!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
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For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the rhubarb topping:
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and sour cream. Pour over crust.
- Bake: Bake until set, cool in oven, then refrigerate.
- Prepare the topping: Cook rhubarb, sugar, and lemon juice until tender. Thicken with cornstarch mixture. Cool and top cheesecake.
Notes
- Enhance the rhubarb topping with ground ginger for extra flavor.
- Use a water bath to ensure a smooth texture and prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 240mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Find it online: https://easy-tapas-recipes.com/rhubarb-cheesecake-recipe/
