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
Ingredients
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1½ cups chopped rhubarb
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1 cup granulated sugar
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1 tablespoon cornstarch
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¼ teaspoon salt
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1½ cups cream cheese, softened
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½ cup sour cream
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½ cup sugar
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1 teaspoon vanilla extract
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3 large eggs
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1 pre-made graham cracker crust
Instructions
1. Preheat the Oven
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Set your oven to 325°F (160°C) and place a rack in the center.
2. Make the Rhubarb Layer
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In a saucepan over medium heat, combine chopped rhubarb, 1 cup sugar, cornstarch, and salt.
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Stir frequently until the rhubarb is soft and the mixture is thickened, about 8–10 minutes.
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Set aside to cool completely.
3. Prepare the Cheesecake Filling
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In a large mixing bowl, beat the cream cheese until smooth.
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Add sour cream, ½ cup sugar, and vanilla extract. Mix until fully combined.
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Add eggs one at a time, mixing just until incorporated.
4. Assemble the Cheesecake
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Pour the cream cheese mixture into the pre-made graham cracker crust.
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Spoon the cooled rhubarb topping gently over the top.
5. Bake the Cheesecake
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Bake for 50–60 minutes or until the center is set but slightly jiggly.
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Let cool on the counter for 1 hour, then transfer to the refrigerator.
6. Chill Before Serving
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Refrigerate the cheesecake for at least 4 hours (overnight is best).
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Slice, serve chilled, and enjoy the perfect blend of creamy and tangy.
Notes
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For a richer cheesecake, use full-fat dairy products.
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Allow all ingredients to come to room temperature for a smoother batter.
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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