Recipe Rhubarb Cheesecake

Prep Time: 30 minutes
Bake Time: 55 minutes
Cool Time: 4 hours
Serves: 12

Savore this luscious rhubarb cheesecake, a perfect balance of creamy and tangy flavors that's sure to delight!

INGRÉDIENTSFor the Batter

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup sugar

For the Cheesecake Filling

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the rhubarb filling

• 2 cups chopped rhubarb
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon cornstarch mixed with 1 tablespoon water

PRÉPARATIONPrepare the crust

1. Preheat your oven to 325°F (163°C).
2. Combine the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Set aside.

Prepare the cheesecake filling

1. In a large bowl, whisk the cream cheese with the sugar until smooth. Beat in the eggs one at a time, incorporating well after each addition. Stir in the vanilla extract and sour cream. Pour over the crust.

Bake the cheesecake

1. Bake for 45 to 50 minutes, until the center is set and the edges are lightly browned. Remove and let cool on a wire rack while preparing the filling.

Cook the Rhubarb Filling

1. Simmer the rhubarb, sugar, and water in a saucepan until the rhubarb is tender, about 5 to 7 minutes. Stir in the cornstarch mixture until thickened. Let cool slightly.

Finish the Cheesecake and Serve

1. Pour the thickened rhubarb over the cooled cheesecake. Chill in the refrigerator for at least 4 hours, or overnight.
2. Loosen the cheesecake from the pan with a knife, remove the sides of the springform pan, slice, and serve chilled.