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Serving suggestions for rhubarb cheesecake with whipped cream and berries.

rhubarb cheesecake

Indulge in a creamy and tangy rhubarb cheesecake that will tantalize your taste buds! Perfect for any occasion! 🍰✨
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Video

Ingredients
  

Filling
  • 2 cups Rhubarb Adds a tangy flavor that balances the sweetness of the cheesecake.
  • 16 oz Cream Cheese Provides a rich and creamy base for the cheesecake.
  • 1 cup Sugar Sweetens the cheesecake and enhances the flavors of the rhubarb.
  • 3 large Eggs Binds the ingredients together and helps the cheesecake set.
  • 1 cup Sour Cream Adds a tangy richness and creaminess to the filling.
  • 1 tsp Vanilla Extract Enhances the overall flavor profile of the cheesecake.
Crust
  • 1.5 cups Graham Cracker Crumbs Forms a delicious and crunchy crust.
  • 1/3 cup Butter Helps to bind the crust ingredients together and adds flavor.
  • 1/4 cup Sugar For sweetening the crust.

Equipment

  • 1 9-inch springform pan For baking the cheesecake.
  • 1 Saucepan For cooking the rhubarb.
  • 1 Mixing bowl For mixing the cheesecake filling.

Method
 

Prepare the Rhubarb
  1. Wash and chop 2 cups of fresh rhubarb into small pieces. In a saucepan, combine rhubarb, 1/2 cup sugar, and 1/4 cup water. Cook over medium heat until rhubarb is tender, about 10 minutes. Let it cool.
Make the Crust
  1. Preheat your oven to 350°F (175°C). In a bowl, mix 1 1/2 cups of graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Prepare the Cheesecake Filling
  1. In a large mixing bowl, beat 16 oz of cream cheese until smooth. Add 1 cup of sugar, 1 tsp vanilla extract, and 3 large eggs, one at a time, mixing well after each addition. Stir in the cooled rhubarb mixture gently.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
Chill and Serve
  1. Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan, slice, and enjoy your delicious rhubarb cheesecake!

Video