rhubarb cheesecake
Indulge in a creamy and tangy rhubarb cheesecake that will tantalize your taste buds! Perfect for any occasion! 🍰✨
Equipment
- 1 9-inch springform pan For baking the cheesecake.
- 1 Saucepan For cooking the rhubarb.
- 1 Mixing bowl For mixing the cheesecake filling.
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.
Instructions
Prepare the Rhubarb
- 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
- 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
- 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
- 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
- Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan, slice, and enjoy your delicious rhubarb cheesecake!