Introduction:
This delicious Rhubarb Cheesecake recipe combines the tangy flavor of rhubarb with creamy cheesecake for the perfect dessert. The sweet and tart combination will surely impress your taste buds. Enjoy a slice of this decadent treat with your friends and family!
Preparation time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes | Serves: 8
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 cups chopped rhubarb
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions:
- Preheat the oven to 350°F.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
- In a saucepan, cook rhubarb, sugar, and cornstarch over medium heat until thickened. Let it cool.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream.
- Pour half of the cream cheese mixture over the crust. Spoon half of the rhubarb mixture over the top. Repeat with remaining cream cheese and rhubarb mixtures.
- Bake in the preheated oven for 1 hour. Turn off the heat and let the cheesecake cool in the oven for an hour.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Nutrition Information:
Calories: 450 || Carbohydrates: 35g || Protein: 8g || Fat: 30g || Fiber: 2g
What I Love About This Recipe?
- The combination of tangy rhubarb and creamy cheesecake creates a perfect balance of flavors.
- The texture of the graham cracker crust adds a nice crunch to the smooth cheesecake filling.
- It’s a great way to enjoy rhubarb in a dessert that will impress your guests.
- The recipe is easy to follow and yields a beautiful looking cheesecake.
- It can be made ahead of time, making it a convenient dessert for special occasions.
What To Avoid While Making this Recipe?
- Avoid over mixing the cream cheese mixture to prevent air bubbles in the cheesecake.
- Make sure to cool the rhubarb mixture before layering it onto the cream cheese mixture to prevent them from blending together.
- Do not overbake the cheesecake as it can cause the edges to crack.
- Refrigerate the cheesecake for at least 4 hours to allow it to set properly before serving.
- Avoid cutting the cheesecake before it is completely chilled to ensure clean slices.