Description
A delightful Rhubarb Cheesecake featuring a buttery graham cracker crust, creamy cheesecake filling, and a tangy rhubarb swirl, perfect for dessert lovers seeking a balance of sweet and tart flavors.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Rhubarb Topping
- 2 cups chopped fresh rhubarb
- 1/2 cup sugar
- 1 tablespoon water
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to ensure even baking.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a greased 9-inch springform pan to create an even crust layer. Set aside.
- Cook the rhubarb: In a small saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat while stirring occasionally until the rhubarb softens and the mixture thickens into a compote. Remove from heat and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract until fully combined.
- Assemble the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Spoon the cooled rhubarb mixture on top. Use a knife to gently swirl the rhubarb into the filling to create a marbled effect without fully mixing it in.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 45–50 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to let it set completely.
- Serve: Slice the chilled cheesecake and serve it chilled for the best texture and flavor experience.
Notes
- Ensure the cream cheese is softened for a smooth, lump-free filling.
- Do not overbake; the cheesecake should be slightly jiggly in the center when done as it will firm up during chilling.
- For easier slicing, run a knife around the pan edges before releasing the springform.
- Fresh rhubarb is preferred for the best tart flavor; frozen can be used but thaw and drain excess liquid before cooking.
