Rhubarb Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 cup chopped cooked rhubarb (lightly sweetened and cooled)
For the Rhubarb Topping:
1 1/2 cups chopped rhubarb
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
A few drops of red food coloring (optional, for vibrant color)
Directions:
Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Cool while preparing the filling.
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Beat in eggs one at a time until just incorporated.
Fold in the chopped cooked rhubarb gently, then pour the mixture over the crust.
Bake for 50–55 minutes, or until the center is nearly set. Turn off oven, crack the door, and let cheesecake cool slowly for 1 hour.
While the cheesecake cools, make the topping: In a saucepan, cook rhubarb, sugar, water, and cornstarch over medium heat until thick and glossy (5–7 minutes). Stir in food coloring if desired. Let cool.
Spread the cooled rhubarb topping over the chilled cheesecake. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 6 hours (includes chilling)
Kcal: 420 kcal per slice | Servings: 12 slices
Tips:
Cook rhubarb gently to preserve texture and avoid bitterness.
Use a water bath during baking for a smooth, crack-free top.
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