Description
This Rhubarb Cheesecake recipe is a delightful spring dessert featuring a creamy, smooth cheesecake swirled with a tangy rhubarb layer on a buttery graham cracker crust. Baked to perfection, it offers a balance of sweetness and tartness, making it a perfect treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Rhubarb Layer:
- 2 cups chopped fresh or frozen rhubarb
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ teaspoon vanilla extract
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Optional Topping:
- Sweetened whipped cream or extra stewed rhubarb
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is well combined. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes until set, then remove and allow to cool slightly.
- Make the rhubarb layer: In a small saucepan, combine the chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens, about 8–10 minutes. Stir in the vanilla extract and set aside to cool.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture. Beat in the vanilla extract and sour cream until just combined, being careful not to overmix.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon half of the rhubarb mixture in dollops over the filling and use a knife to gently swirl the two together. Repeat by adding the remaining cheesecake filling and the rest of the rhubarb mixture, swirling again gently to create a marbled effect.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 50–60 minutes. The center should be set but still slightly jiggly when you gently shake the pan. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Chill and serve: After the initial cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set. Serve chilled, topped with sweetened whipped cream or additional stewed rhubarb if desired.
Notes
- If using frozen rhubarb, thaw it completely and drain excess liquid before cooking to avoid a watery rhubarb layer.
- The cheesecake can be made 1–2 days in advance and stored covered in the refrigerator to enhance flavor and texture.
