Description
This Rhubarb Cheesecake is the perfect balance of rich, creamy cheesecake and tart rhubarb. With a buttery graham cracker crust, smooth filling, and a hint of lemon zest, this dessert is a must-try for any cheesecake lover!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Rhubarb Filling:
- 4 cups chopped rhubarb
- 1/4 cup sugar
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Make the Crust:
- In a bowl, mix the graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of the springform pan.
- Prepare the Rhubarb Filling:
- In a saucepan over medium heat, combine the chopped rhubarb and 1/4 cup of sugar.
- Cook for about 10 minutes until the rhubarb softens and breaks down slightly.
- Set aside to cool.
- Make the Cheesecake Batter:
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, cornstarch, and lemon zest.
- Gently fold in the cooled rhubarb filling.
- Assemble and Bake:
- Pour the cheesecake batter over the prepared crust.
- Bake in the preheated oven for 60 minutes, or until the center is set but slightly wobbly.
- Cool and Chill:
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours before serving
Notes
- If using frozen rhubarb, thaw and drain it before cooking.
- To prevent cracks, bake the cheesecake in a water bath.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes