Rhubarb Cheesecake

Why You’ll Love This Recipe

• Sweet & Tart Perfection: The creamy cheesecake pairs beautifully with the tangy rhubarb.
• Classic Yet Unique: A fun twist on traditional cheesecake.
• Great for Spring & Summer: Perfect when rhubarb is in season!
• Make-Ahead Friendly: Ideal for entertaining since it needs chilling time.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• ¾ cup sour cream
• 3 eggs

For the Rhubarb Topping:

• 2 cups rhubarb, chopped
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup water
• ½ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust

• Preheat oven to 350°F (175°C).
• Mix graham cracker crumbs, melted butter, and sugar in a bowl.
• Press into a 9-inch springform pan and bake for 10 minutes. Set aside.

2. Make the Cheesecake Filling

• In a mixing bowl, beat cream cheese, sugar, and flour until smooth.
• Add vanilla and sour cream, mixing until combined.
• Beat in eggs one at a time, mixing just until incorporated.
• Pour over the baked crust.

3. Bake the Cheesecake

• Bake at 325°F (160°C) for 45-50 minutes, until the center slightly jiggles.
• Turn off the oven and let the cheesecake cool inside with the door slightly open for 15 minutes.
• Remove and cool completely before refrigerating for at least 4 hours (or overnight).

4. Prepare the Rhubarb Topping

• In a saucepan over medium heat, combine rhubarb, sugar, cornstarch, and water.
• Cook for 5-7 minutes, stirring until thickened.
• Remove from heat and stir in vanilla extract.
• Let cool completely, then spread over the chilled cheesecake.

5. Serve & Enjoy

• Slice and serve chilled, garnished with whipped cream or extra rhubarb if desired.

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Chill Time: 4+ hours
• Total Time: 5+ hours

Variations

• Strawberry Rhubarb Cheesecake: Add ½ cup diced strawberries to the rhubarb topping.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• Crunchy Topping: Sprinkle toasted almonds or pecans over the rhubarb.

Storage/Reheating

• Storage: Store in the fridge for up to 5 days.
• Freezing: Freeze cheesecake (without topping) for up to 3 months. Add the rhubarb topping after thawing.

FAQs

1. Can I use frozen rhubarb?

Yes! Thaw and drain it before using.

2. How do I prevent cracks in the cheesecake?

Bake in a water bath or cool the cheesecake gradually in the oven.

3. Can I make this ahead of time?

Yes! It’s best made a day in advance for the flavors to develop.

4. What’s the best way to cut cheesecake cleanly?

Use a sharp knife dipped in warm water and wipe between slices.

5. Can I use a different crust?

Yes! Try a shortbread crust or vanilla wafer crust for a unique twist.

Conclusion

This Rhubarb Cheesecake is a creamy, sweet, and slightly tangy dessert that’s perfect for rhubarb season. With its smooth filling, buttery crust, and vibrant rhubarb topping, it’s a must-try for any cheesecake lover. Try it today and enjoy a fresh take on a classic treat!

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