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Rhubarb Cheesecake

Creamy Rhubarb Cheesecake That Will Steal Your Heart

This Rhubarb Cheesecake features a blend of sweet-tart rhubarb and rich creaminess, making it a must-try dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs substitute with digestive biscuits if preferred
  • 0.5 cups Sugar adjust to your desired sweetness
  • 0.5 cups Unsalted Butter melted
Filling
  • 16 oz Cream Cheese room temperature
  • 3 large Eggs added one at a time
  • 1 teaspoon Vanilla Extract pure for maximum flavor
Topping
  • 2 cups Rhubarb fresh preferred, but frozen can be used if thawed
  • 0.25 cups Water for the water bath

Equipment

  • Springform pan
  • Mixing Bowl
  • Saucepan
  • Electric Mixer
  • baking dish

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until resembling wet sand. Press into the bottom and sides of the springform pan. Bake for 10 minutes until golden, then let cool.
  3. In a mixing bowl, beat cream cheese with sugar until smooth and creamy for 2-3 minutes. Gradually add eggs, mixing gently after each. Add vanilla extract.
  4. In a saucepan, combine chopped rhubarb with water and sugar, cooking for 5 minutes until soft but not mushy. Allow to cool.
  5. Pour the cream cheese filling into the crust, then dollop the cooled rhubarb topping on top, and swirl gently.
  6. Wrap the springform pan bottom in aluminum foil to prevent leaks. Place in a larger dish, filling the outer dish with hot water.
  7. Bake the cheesecake for 50-60 minutes until edges are firm but center jiggles slightly.
  8. Turn off the oven, crack the door, and let it cool for an hour. Transfer to the fridge and chill for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Use a water bath to prevent cracks. Let cheesecake cool gradually.

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