Creamy Rhubarb Cheesecake

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Looking for a unique twist on a classic cheesecake? This Creamy Rhubarb Cheesecake blends the sweet-tart flavor of fresh rhubarb with rich, velvety cream cheese for a show-stopping dessert. Whether you’re baking for a spring gathering, holiday table, or just a weeknight indulgence, this recipe delivers big on flavor and simplicity.

Why You’ll Love This Rhubarb Cheesecake

• Tart & Sweet Harmony: Rhubarb brings a tangy contrast to the luscious cheesecake base.

• Easy Prep: Uses a pre-made crust and simple ingredients for stress-free baking.

• Spring & Summer Favorite: Ideal for seasonal entertaining or potlucks.

Ingredients Breakdown:

Rhubarb Compote Topping:

• 1 1/2 cups rhubarb, chopped – Fresh tartness and seasonal flavor

• 1 cup sugar – Sweetens the rhubarb and balances acidity

• 1 tablespoon cornstarch – Thickens the compote

• 1/4 teaspoon salt – Enhances the overall flavor

Cheesecake Filling:

• 1 1/2 cups cream cheese, softened – Rich, creamy base

• 1/2 cup sour cream – Adds tang and smooth texture

• 1/2 cup sugar – Sweetens the filling

• 1 teaspoon vanilla extract – Adds warmth and depth

• 3 large eggs – Binds and sets the filling

Crust:

• 1 pre-made graham cracker crust – Crunchy and buttery base that’s ready to go

Tips and Tricks

• Avoid overmixing after adding eggs to prevent cracks.

• Use a water bath if you want an ultra-smooth cheesecake top.

• Chill overnight for best flavor and texture.

• Add a rhubarb swirl: Gently swirl the topping into the batter before baking for a marbled effect.

Variations and Customizations

• Strawberry Rhubarb Cheesecake: Mix in sliced strawberries with the rhubarb.

• Gluten-Free Option: Use a gluten-free graham cracker crust.

• Mini Cheesecakes: Use a muffin tin for individual servings.

Pairing Suggestions

• Drink: Pair with a glass of sparkling rosé or a fruity herbal tea.

• Top with Whipped Cream: Adds an extra layer of richness.

• Serve with Fresh Berries: Blueberries or strawberries complement the tangy rhubarb.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 5 days.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Popular Questions

Can I use frozen rhubarb?

Yes! Just thaw and drain any excess liquid before cooking.

Can I make this cheesecake ahead of time?

Absolutely—this is a great make-ahead dessert. Chill overnight for best results.

Do I have to use a pre-made crust?

Not at all. You can make a homemade graham cracker crust with crushed crackers, butter, and sugar.

Creamy Rhubarb Cheesecake

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• Author: easysweetmeal
• Total Time: 42 minute
• Yield: 8–10 servings

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Description

Creamy Rhubarb Cheesecake – A sweet-tart showstopper! Silky vanilla cheesecake meets vibrant rhubarb compote in a buttery graham cracker crust. Refreshing, elegant, and the perfect way to celebrate spring’s ruby-red stalks

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Ingredients

• 1½ cups chopped rhubarb

• 1 cup granulated sugar

• 1 tablespoon cornstarch

• ¼ teaspoon salt

• 1½ cups cream cheese, softened

• ½ cup sour cream

• ½ cup sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 pre-made graham cracker crust

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Instructions

1. Preheat the Oven

• Set your oven to 325°F (160°C) and place a rack in the center.

2. Make the Rhubarb Layer

• In a saucepan over medium heat, combine chopped rhubarb, 1 cup sugar, cornstarch, and salt.

• Stir frequently until the rhubarb is soft and the mixture is thickened, about 8–10 minutes.

• Set aside to cool completely.

3. Prepare the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese until smooth.

• Add sour cream, ½ cup sugar, and vanilla extract. Mix until fully combined.

• Add eggs one at a time, mixing just until incorporated.

4. Assemble the Cheesecake

• Pour the cream cheese mixture into the pre-made graham cracker crust.

• Spoon the cooled rhubarb topping gently over the top.

5. Bake the Cheesecake

• Bake for 50–60 minutes or until the center is set but slightly jiggly.

• Let cool on the counter for 1 hour, then transfer to the refrigerator.

6. Chill Before Serving

• Refrigerate the cheesecake for at least 4 hours (overnight is best).

• Slice, serve chilled, and enjoy the perfect blend of creamy and tangy.

Notes

• For a richer cheesecake, use full-fat dairy products.

• Allow all ingredients to come to room temperature for a smoother batter.

• Don’t skip the chill time—it makes all the difference in texture and flavor

• Prep Time: 20 minutes
• Cook Time: 55–60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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