Rhubarb Cheesecake
This Rhubarb Cheesecake is a show-stopping dessert that combines the richness of cream cheese with the tartness of rhubarb, resulting in a flavor explosion that will leave you craving for more. Enjoy the perfect harmony of sweet and tangy flavors in every heavenly bite!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ½ cup white sugar
- 3 cups chopped rhubarb
- ½ cup butter
- 2 tablespoons white sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 2 (8 ounce) packages cream cheese
- ½ cup white sugar
- ¼ cup white sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Combine 1 cup flour, ¼ cup sugar, and ½ cup butter in a medium bowl. Mix until crumbly and press into the bottom of a 9-inch springform pan.
- In a bowl, toss chopped rhubarb with ½ cup sugar and 1 tablespoon flour. Spread the rhubarb mixture evenly over the crust. Bake in the preheated oven for 15 minutes. Remove and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat cream cheese with ½ cup sugar until creamy. Beat in eggs one at a time until well combined. Pour the cream cheese mixture over the hot rhubarb layer in the pan.
- Bake in the preheated oven until the filling is set, about 30 minutes. While still hot, spread the sour cream topping over the cheesecake.
- In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Mix well and spread over the cake.
Nutrition
- Calories: 388
- Sugar: 30g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg