Rhubarb Cheesecake

Why You’ll Love This Recipe

• Combines tangy rhubarb and creamy cheesecake for a perfectly balanced flavor.
• Easy-to-follow steps for a dessert that looks and tastes impressive.
• Make-ahead friendly – perfect for entertaining or special occasions.
• Customizable topping options, from whipped cream to extra compote.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted

For the Rhubarb Compote:

• Fresh rhubarb, chopped
• Granulated sugar
• Lemon juice
• Vanilla extract

For the Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Vanilla extract
• Eggs
• Sour cream
• All-purpose flour

For the Topping (Optional):

• Whipped cream
• Extra rhubarb compote
• Fresh rhubarb slices or strawberries for garnish

Directions

Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake for 8-10 minutes. Set aside to cool.

Prepare the Rhubarb Compote:

1. In a medium saucepan, combine chopped rhubarb, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until rhubarb breaks down and mixture thickens, about 10-12 minutes.
3. Remove from heat and stir in vanilla extract. Let cool to room temperature.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
2. Add sugar and vanilla extract, mixing until well combined.
3. Beat in eggs, one at a time, on low speed until just combined.
4. Mix in sour cream and flour until smooth.

Assemble the Cheesecake:

1. Pour half of the cheesecake filling over the cooled crust, spreading it evenly.
2. Spoon half of the rhubarb compote over the filling.
3. Top with the remaining cheesecake filling and drop spoonfuls of the remaining rhubarb compote on top.
4. Use a knife or skewer to gently swirl the compote into the top layer.

Bake the Cheesecake:

1. Bake for 55-65 minutes, or until the center is just set and slightly jiggly.
2. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
3. Remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Servings and Timing

• Servings: 12 slices
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Cooling & Chilling Time: 5 hours
• Total Time: Approximately 6 hours 40 minutes

Variations

• Strawberry Rhubarb Cheesecake: Replace half the rhubarb with fresh strawberries for a sweet twist.
• Gluten-Free Crust: Use gluten-free graham crackers for the crust.
• Vegan Option: Substitute cream cheese with dairy-free alternatives and use flax eggs for a plant-based version.
• No-Bake Cheesecake: Skip the eggs and bake time, using gelatin to set the filling for a no-bake option.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Reheating: Enjoy chilled; no reheating is needed.

FAQs

1. Can I use frozen rhubarb?

Yes, thaw it completely and drain any excess liquid before making the compote.

2. What if I don’t have a springform pan?

You can use a regular 9-inch pan lined with parchment paper for easier removal.

3. How do I prevent cracks in my cheesecake?

Bake in a water bath or place a pan of water on the rack below the cheesecake to maintain moisture.

4. Can I substitute the graham crackers?

Yes, try digestive biscuits, vanilla wafers, or even ginger snaps for a unique flavor.

5. Is rhubarb safe to eat raw?

Only the stalks are safe to eat; the leaves are toxic and should be discarded.

6. What can I use instead of sour cream?

Plain Greek yogurt or crème fraîche works well as a substitute.

7. How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when shaken.

8. Can I add other fruits to the compote?

Absolutely! Strawberries, raspberries, or even blueberries pair well with rhubarb.

9. How long should I let the cheesecake cool before refrigerating?

Let it cool to room temperature for about 1-2 hours before chilling.

10. Can I skip the topping?

Yes, the cheesecake is delicious on its own, but toppings enhance the presentation and flavor.

Conclusion

This rhubarb cheesecake is a dreamy dessert that pairs the tartness of rhubarb with the velvety richness of cheesecake. Whether you’re hosting a party or simply treating yourself, it’s a show-stopping option that’s sure to impress. Try out the variations, store any leftovers for later indulgence, and enjoy every bite of this delightful creation.

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