Delicious Homemade Rhubarb Cheesecake
Introduction
If there’s one dessert that effortlessly balances tangy and sweet, it’s the rhubarb cheesecake. With layers of creamy cheesecake and tangy rhubarb nestled upon a sweet, crunchy crust, this dessert promises to be a culinary delight for any occasion. Add a shimmering rhubarb jelly on top, and you’ve got a showstopper! Subscribe to receive this fantastic recipe by email.
Why You’ll Love This Recipe
This rhubarb cheesecake is love at first bite! The rich, creamy texture of the cheesecake, combined with the tartness of rhubarb, creates a flavor profile that’s hard to resist. It’s surprisingly easy to prepare, with simple ingredients and straightforward steps. Whether for a family gathering or a special occasion, this cheesecake is sure to impress every palate.
Ingredients
Crust:
– 1 ½ cups graham cracker crumbs
– ¼ cup sugar
– ½ cup unsalted butter, melted
Rhubarb Layer:
– 3 cups chopped rhubarb
– 1 cup sugar
– ¼ cup water
– 1 tbsp lemon juice
– 2 tbsp cornstarch
Cheesecake Layer:
– 24 oz cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup sour cream
Topping:
– 1 cup sour cream
– ¼ cup sugar
– 1 tsp vanilla extract
Rhubarb Jelly:
– 1 ½ cups rhubarb juice
– 1 cup sugar
– 1 packet (1 oz) unflavored gelatin
Necessary Tools
– 9-inch springform pan
– Mixing bowls
– Saucepan
– Electric mixer
– Wire rack
Ingredient Swaps and Additions
– Swap graham crackers for digestive biscuits for a different flavor.
– Add a touch of cinnamon to the crust for warmth.
– Substitute rhubarb with strawberries or raspberries for a sweeter twist.
Step-by-Step Instructions
1. Prepare the Crust: Preheat the oven to 325°F (165°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes. Cool.
2. Make the Rhubarb Layer: Cook rhubarb, sugar, water, and lemon juice until soft. Mix in cornstarch. Cool completely.
3. Prepare the Cheesecake Layer: Beat cream cheese and sugar. Add eggs one by one, mix well. Stir in vanilla and sour cream.
4. Assemble the Cheesecake: Pour half the batter over the crust, add rhubarb mixture, and top with remaining batter. Bake for 50-60 minutes until set. Cool in oven, then on rack.
5. Add the Topping: Mix sour cream, sugar, and vanilla. Spread over cooled cheesecake.
6. Prepare the Rhubarb Jelly: Heat rhubarb juice and sugar, then dissolve gelatin. Cool slightly and pour over cheesecake. Refrigerate for at least 4 hours.
Serving Suggestions
Pair this cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A glass of chilled white wine complements its flavors beautifully.
Pro Tips for Success
– Ensure cream cheese is fully softened to avoid lumps.
– Don’t rush the cooling process—it helps the cheesecake set perfectly.
– Use a knife dipped in warm water for clean slices.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. While this cheesecake is best enjoyed fresh, you can reheat slices gently in the microwave for a soft texture.
FAQ Section
Can I make this cheesecake ahead of time?
Yes, prepare it a day in advance to allow the flavors to meld together.
Is it necessary to use a springform pan?
A springform pan is recommended for easy removal and a clean presentation.
Can I use frozen rhubarb?
Yes, make sure to thaw and drain any excess liquid.
Conclusion
This rhubarb cheesecake recipe is a must-try for dessert enthusiasts. Its delightful balance of flavors and textures makes it a standout dish, simple yet elegant. Leave reviews, share your photos, or tag us on Pinterest or Instagram!
Nutritional Information
Per serving: 430 calories, 28g fat, 44g carbohydrates, 7g protein, 220mg sodium.
Rhubarb Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (165°C).
- Combine graham cracker crumbs, sugar, and melted butter.
- Press into a springform pan and bake for 10 minutes. Cool.
- Cook rhubarb, sugar, water, and lemon juice until soft.
- Mix in cornstarch. Cool completely.
- Beat cream cheese and sugar.
- Add eggs one by one, mixing well.
- Stir in vanilla and sour cream.
- Pour half the batter over the crust.
- Add rhubarb mixture on top.
- Top with remaining batter.
- Bake for 50-60 minutes until set.
- Cool in oven, then on wire rack.
- Mix sour cream, sugar, and vanilla.
- Spread over cooled cheesecake.
- Heat rhubarb juice and sugar, then dissolve gelatin.
- Cool slightly and pour over cheesecake.
- Refrigerate for at least 4 hours.
