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Rhubarb Cheesecake

Delicious Rhubarb Cheesecake for Your Sweet Tooth Cravings

This Rhubarb Cheesecake masterfully combines tart rhubarb with a creamy filling and a crunchy graham cracker crust, creating a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Digestive biscuits can be used as a substitute.
  • 0.5 cups Sugar
  • 0.5 cups Butter (Melted)
For the Filling
  • 16 ounces Cream Cheese (Room Temperature) Ensure it's softened.
  • 3 large Eggs Add one at a time to avoid overmixing.
  • 1 teaspoon Vanilla Extract
  • 2 cups Rhubarb (Diced) Fresh or frozen (thawed) rhubarb both work.
  • 0.5 cups Water Used to prevent rhubarb from sticking.

Equipment

  • Springform Pan
  • Mixing Bowls
  • Saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 325°F (163°C) and gather your springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl, mix and press into the springform pan.
  3. Bake crust for 10 minutes until slightly golden, then cool.
  4. Beat cream cheese and sugar until smooth, add eggs one at a time, followed by vanilla extract.
  5. In a saucepan, simmer diced rhubarb with sugar and water for about 5 minutes until saucy.
  6. Pour cream cheese mixture into crust and dollop cooled rhubarb sauce on top, swirl gently.
  7. Wrap the bottom of the pan with foil, place in a larger baking dish, and fill with hot water halfway up the sides.
  8. Bake cheesecake for 50-60 minutes until edges are set; the center should jiggle slightly.
  9. Once done, turn off the oven and let cheesecake cool inside for about an hour.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

This cheesecake is best made a day in advance for enhanced flavor. Consider alternating fruits for a unique variation.

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