Description
A creamy cheesecake with tangy rhubarb topping – the perfect spring dessert that combines smooth cream cheese with the bright flavor of seasonal rhubarb.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 3 packages (8oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 4 cups chopped fresh rhubarb
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla and sour cream.
- Pour filling over crust. Place pan on a baking sheet and bake for 55-60 minutes until edges are set but center still jiggles slightly.
- Turn off oven and crack the door open. Let cheesecake cool in oven for 1 hour, then remove and cool completely at room temperature.
- For the topping, combine rhubarb, sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat until thickened, about 5 minutes.
- Cool rhubarb mixture completely, then spread over cheesecake. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Perfect balance of creamy cheesecake and tangy rhubarb
- Can be made ahead for special occasions
- Works with both fresh and frozen rhubarb
- Requires long cooling and chilling time
- Can crack if not baked properly
- Springform pan strongly recommended for best results
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
Keywords: rhubarb, cheesecake, spring dessert, cream cheese dessert, seasonal baking
