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Rhubarb Cheesecake

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This Rhubarb Cheesecake is the perfect combination of creamy, tangy, and sweet! With a buttery graham cracker crust, rich cheesecake filling, and a tart rhubarb topping, this dessert is ideal for spring and summer gatherings. Make it ahead for an easy, crowd-pleasing treat!

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

Instructions

Prepare the Crust:

  • Preheat oven to 350°F (175°C).
  • In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then set aside.

2. Make the Cheesecake Filling:

  • Reduce oven temperature to 325°F (160°C).
  • In a large bowl, beat cream cheese, sugar, and flour until smooth.
  • Mix in vanilla extract and sour cream until combined.
  • Beat in eggs one at a time, mixing just until incorporated.
  • Pour filling over the baked crust.

3. Bake the Cheesecake:

  • Bake for 45–50 minutes, until the center slightly jiggles when gently shaken.
  • 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.

Notes

  • Prevent Cracks: Bake in a water bath or cool the cheesecake gradually in the oven.
  • Make Ahead: This cheesecake is best when made a day in advance for the flavors to develop.
  • Alternate Crust Options: Try a shortbread crust or vanilla wafer crust for a unique twist.

Find it online: https://avarecipe.com/rhubarb-cheesecake/