Description
Indulge in the perfect balance of tangy rhubarb and creamy cheesecake with this delightful Rhubarb Cheesecake recipe. A buttery graham cracker crust holds layers of rhubarb compote and rich cheesecake, creating a dessert that’s both sweet and slightly tart.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the rhubarb filling:
- 2 cups chopped fresh or frozen rhubarb
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan.
- Prepare the rhubarb filling: Cook rhubarb, sugar, water, and lemon juice until thickened. Let cool.
- Make the cheesecake filling: Beat cream cheese and sugar, add eggs one at a time, then mix in vanilla and sour cream.
- Layer the cheesecake: Pour half the batter into the crust, spoon half the rhubarb, repeat with the rest of the batter and rhubarb.
- Bake and chill: Bake for 50–60 minutes, cool in the oven, then refrigerate for at least 4 hours before serving.
Notes
- You can substitute part of the rhubarb with strawberries for a sweeter flavor.
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
