Description
Rhubarb Cheesecake is a creamy, tangy dessert featuring a smooth cheesecake base, a tart rhubarb topping, and a buttery crust—perfect for spring and summer gatherings.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- For the rhubarb layer:
- 3 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 tbsp all-purpose flour
- For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- For the topping:
- 1 cup sour cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Combine flour, sugar, and butter in a bowl. Mix until crumbly and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven.
- In a separate bowl, toss chopped rhubarb with sugar and flour. Spread evenly over the baked crust.
- Reduce oven temperature to 350°F (175°C).
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Pour over the rhubarb layer.
- Bake for 30–35 minutes, until the center is set.
- Mix sour cream, sugar, and vanilla in a bowl. Spread over the hot cheesecake as soon as it comes out of the oven.
- Let cool completely, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Use frozen rhubarb if fresh isn’t available—thaw and drain it well first.
- Substitute graham cracker crust if preferred.
- Swirl rhubarb compote into the batter for a decorative effect.
- Add cinnamon or cardamom to the rhubarb layer for warmth.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
