Why Make This Recipe
This rhubarb cheesecake combines creamy richness with tangy rhubarb for a showstopping dessert. It’s perfect for gatherings, holidays, or when you want a homemade treat that feels fancy but is easy to make. The graham cracker crust adds crunch, while the rhubarb topping gives a bright, refreshing contrast.
How to Make Rhubarb Cheesecake
Ingredients :
- 1½ cups graham cracker crumbs
- ¼ cup sugar (for crust)
- ½ cup unsalted melted butter (for crust)
- 24 oz (3 x 8 oz) cream cheese, softened
- 1 cup sugar (for filling)
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 cups chopped rhubarb
Directions :
- Preheat oven to 325°F (163°C).
- For crust: Mix graham crumbs, ¼ cup sugar, and melted butter. Press into a springform pan.
- For filling: Beat cream cheese until smooth. Add 1 cup sugar and mix well. Add eggs one at a time, mixing after each. Stir in sour cream and vanilla.
- Pour filling over crust.
- For topping: Cook rhubarb in a saucepan with 2–3 tablespoons water until tender (5–10 minutes). Spread over filling.
- Bake 55–60 minutes until center is set.
- Cool completely, then chill in fridge for at least 4 hours before serving.
How to Serve Rhubarb Cheesecake
Serve chilled with a dollop of whipped cream or a sprinkle of fresh mint. Pair with coffee, tea, or a dessert wine. It’s perfect for spring or summer gatherings!
How to Store Rhubarb Cheesecake
Store in an airtight container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Tips to Make Rhubarb Cheesecake
- Use room-temperature cream cheese for a smooth filling.
- Don’t overmix the batter—it can cause cracks.
- Let the cheesecake cool completely before chilling to avoid condensation.
Variation
- Swap graham crackers for crushed cookies like Oreos or shortbread.
- Use strawberries or raspberries instead of rhubarb for a different twist.
- Add a pinch of cinnamon or nutmeg to the filling for warmth.
FAQs
Can I use frozen rhubarb?
Yes! Thaw and drain excess liquid before cooking.
Why did my cheesecake crack?
Overmixing, high oven temperature, or sudden temperature changes can cause cracks. Letting it cool slowly helps prevent this.
Can I make this ahead?
Absolutely! Chill overnight for easier slicing and deeper flavor.