Description
This Rhubarb Cheesecake recipe features a creamy, baked cheesecake with a delightful tangy rhubarb swirl. The graham cracker crust provides a crunchy base that complements the smooth cream cheese filling and the sweet-tart rhubarb topping, making it an ideal spring dessert perfect for special occasions or casual gatherings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Rhubarb Mixture
- 3 cups chopped fresh rhubarb
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and set it aside to cool while you prepare the filling and rhubarb.
- Cook the Rhubarb: In a saucepan over medium heat, combine the chopped rhubarb, ½ cup sugar, and lemon juice. Cook for 8 to 10 minutes, stirring occasionally, until the rhubarb softens. Stir in the cornstarch and cook for an additional 1 to 2 minutes until the mixture thickens. Remove from heat and let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and mix until well combined. Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and sour cream, mixing just until smooth and homogeneous.
- Assemble the Cheesecake: Pour half of the cheesecake filling onto the cooled crust. Spoon half of the cooled rhubarb mixture over the filling and gently swirl it with a knife to create a marbled effect. Repeat with the remaining cheesecake filling and rhubarb mixture, swirling again carefully for a beautiful layered pattern.
- Bake the Cheesecake: Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is just set and the edges have turned lightly golden. Avoid overbaking to keep the texture creamy.
- Cool the Cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and to set evenly.
- Chill Before Serving: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully firm up and enhance flavors before slicing and serving.
Notes
- For a stronger rhubarb flavor, double the rhubarb mixture and reserve extra for topping just before serving.
- This cheesecake can be made a day in advance and stored in the refrigerator to save time on your serving day.
- Use a water bath during baking if you want to reduce cracking and achieve an ultra-smooth texture, although it is not required for this recipe.
