⬇️ Rhubarb Cheesecake Squares 😋⬇️
Indulge in the delightful combination of creamy cheesecake and tangy rhubarb in these delicious squares! Perfect for dessert lovers, this recipe is sure to impress your guests. 🍰✨
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup unsalted butter, melted
For the cheesecake layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
For the rhubarb topping:
2 cups fresh rhubarb, chopped
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Instructions:
1. Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by greasing it or lining it with parchment paper.
2. In a bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and combine until the crumbs are well coated and start to clump.
3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until golden brown. Remove from the oven and let it cool.
4. For the cheesecake layer, in a large bowl, beat the softened cream cheese and sugar until creamy. Add the eggs individually, mixing thoroughly after each addition. Then stir in the vanilla and sour cream until fully blended.
5. Spread the cheesecake mixture over the cooled crust evenly. Bake for 25-30 minutes or until it is set and lightly golden around the edges. Allow it to cool completely.
6. To make the rhubarb topping, mix the chopped rhubarb, sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium heat, stirring often, until the rhubarb softens and the mixture thickens (approximately 5-7 minutes).
7. Once the rhubarb topping thickens and cools slightly, pour it evenly over the cheesecake layer.
8. Chill the entire dish in the refrigerator for at least 2-3 hours or overnight to allow the cheesecake to firm up.
9. After chilling, cut into squares and enjoy!
Treat yourself to these delicious squares and share with your friends! 🍽️💖
#RhubarbCheesecake #DessertDelight