Description
This Rhubarb Cheesecake is a delightful spring dessert featuring a creamy, rich cheesecake swirled with a tangy rhubarb mixture. The buttery graham cracker crust perfectly complements the smooth filling and vibrant rhubarb topping, creating a beautifully marbled and flavorful treat ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Rhubarb Topping
- 3 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 2 tablespoons water
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined, then press firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and allow to cool.
- Cook the rhubarb: In a small saucepan set over medium heat, mix chopped rhubarb, 1/2 cup sugar, and water. Cook for 10 to 15 minutes until the rhubarb softens and becomes syrupy. Remove from heat and let it cool slightly. Optionally, puree or mash the rhubarb for a smoother texture.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup sugar, then add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully incorporated and creamy.
- Assemble the cheesecake: Pour half of the cheesecake batter over the prepared crust in the springform pan. Spoon half of the rhubarb mixture over the batter gently. Then add the remaining cheesecake batter on top, followed by the rest of the rhubarb mixture. Using a knife, carefully swirl the rhubarb into the cheesecake to create a marbled effect.
- Bake the cheesecake: Place the cheesecake in the oven and bake at 325°F for 55 to 65 minutes. The center should be set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
- Chill and serve: After initial cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully. When ready, remove from the springform pan, slice, and serve chilled.
Notes
- You can substitute raspberries or strawberries for some of the rhubarb if you prefer a sweeter flavor.
- For a firmer cheesecake texture and to minimize cracking, bake the cheesecake in a water bath.
