Name: Indulgent Rhubarb Cheesecake Recipe – No Fancy Techniques Needed!
Prep time: 20 min
Cook time: 1 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup melted unsalted butter; ¼ cup granulated sugar; 1 teaspoon ground cinnamon (optional); ¼ teaspoon salt; 16 ounces full-fat cream cheese, at room temperature; ½ cup full-fat sour cream; 1 teaspoon vanilla extract; 3 large eggs; ½ cup chopped white chocolate, melted and cooled slightly (optional); 4 cups rhubarb, chopped; ¾ cup granulated sugar; 2 tablespoons lemon juice

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There’s nothing quite like the first spring harvest of rhubarb, with its vibrant, tart flavor that brings back memories of warm afternoons in Grandma’s kitchen. Today, I’m excited to share my beloved Rhubarb Cheesecake recipe—a delightful blend of tangy rhubarb and creamy cheesecake that captures those nostalgic moments perfectly. What’s even better? It’s an easy recipe you can whip up any time of year, thanks to the option of using frozen rhubarb!

Imagine slicing into a smooth, dreamy cheesecake with a crunchy graham cracker crust, the sweet-and-sour balance dancing on your taste buds. This dessert not only satisfies your sweet cravings but is also incredibly meal-prep friendly—perfect for impressing family and friends without spending hours in the kitchen. So, let’s dive in and learn how to create this delightful dish that’s destined to be a family favorite!

How is Rhubarb Cheesecake made easily?

Creating a delectable Rhubarb Cheesecake is simpler than you might think! Picture the joy of blending sweet-tart rhubarb with a rich, creamy filling all tucked inside a crunchy graham cracker crust. This recipe captures that essence perfectly, making every slice a moment to savor. For a variation that adds a twist, consider trying out delicious combinations like the delightful carrot cake cheesecake for a unique dessert experience!

Ingredients

Full measurements are in the recipe card below.

For the Crust
• Graham Cracker Crumbs – a foundation for your cheesecake; for a twist, swap with vanilla wafer cookies.
• Melted Unsalted Butter – helps bind the crust together and adds richness.
• Granulated Sugar – balances the flavors and sweetens the crust.
• Ground Cinnamon (optional) – adds a warm spice, enhancing the crust’s flavor.
• Salt – elevates and enhances both the crust and cheesecake flavors.

For the Cheesecake Filling
• Full-Fat Cream Cheese, at room temperature – this is key for a creamy, smooth texture.
• Full-Fat Sour Cream – adds tang and contributes to the wonderful consistency of the filling.
• Vanilla Extract – enhances the overall flavor profile for a delightful taste.
• Large Eggs – provide structure and richness to the cheesecake.
• Chopped White Chocolate (melted and cooled slightly) – optional, for an extra layer of indulgent flavor in your Rhubarb Cheesecake.

For the Rhubarb Topping
• Rhubarb – the star ingredient! Use fresh in the spring/summer or frozen for year-round use.
• Granulated Sugar – essential for balancing the tartness of rhubarb, making it deliciously edible.
• Lemon Juice – brightens the flavor of the rhubarb, enhancing its natural goodness.

How to Make Rhubarb Cheesecake

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and optional cinnamon. Mix until blended. Press the mixture firmly into the bottom of a 9-inch springform pan and bake at 350°F for 10 minutes. Let it cool.
Cook the Rhubarb: In a saucepan, combine chopped rhubarb, sugar, and lemon juice. Cook over medium heat until the rhubarb softens and breaks down, about 5-7 minutes. Remove from heat and allow to cool completely.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until creamy. Add sugar, sour cream, and vanilla extract; mix until smooth. If desired, fold in the melted white chocolate for an extra indulgent twist.
Combine and Assemble: Gently fold the cooled rhubarb into the cheesecake filling. Pour this mixture over the prepared crust, spreading evenly to ensure every slice is filled with that delightful flavor.
Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for about 45-50 minutes, or until the edges are set while the center retains a slight jiggle.
Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 8 hours—overnight is even better—for optimal flavor and texture.

Optional: Top with whipped cream or additional rhubarb for a beautiful finish.

Exact quantities are listed in the recipe card below.

Expert Tips for Rhubarb Cheesecake

• Perfect Timing: Ensure your rhubarb is fully cooled before adding it to the filling; this prevents the cheesecake from becoming soupy.

• Crust Consistency: Don’t skip the baking step for the crust; this helps it set and keeps it from becoming soggy when filled.

• Check for Doneness: The cheesecake is done when the edges are firm but the center jiggles slightly. This ensures a creamy texture.

• Chill Thoroughly: Allowing the cheesecake to chill for at least 8 hours (or overnight) enhances the flavors, creating a more delightful taste experience.

• Storage Tips: Once cooled, cover and refrigerate your rhubarb cheesecake properly to maintain its taste and texture for up to 3-4 days.

How to Store and Freeze Rhubarb Cheesecake

Fridge: Store your cooled rhubarb cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3-4 days.

Freezer: For longer storage, freeze the cheesecake whole or in slices. Wrap the cooled cheesecake in plastic wrap, then aluminum foil; it can last a couple of months.

Reheating: If serving leftovers, thaw the cheesecake in the refrigerator overnight. For a warm version, give it a quick warm-up in a 300°F oven for about 10-15 minutes.

Serving Fresh: Always allow the cheesecake to reach room temperature before serving for the best flavor and texture, especially after freezing.

FAQs About Rhubarb Cheesecake

Q: What cheese pairs well with rhubarb?
A: Cream cheese is the perfect match for rhubarb in cheesecake, providing a rich and creamy texture that balances the tartness beautifully.

Q: Should you soak rhubarb before baking?
A: Soaking is unnecessary; instead, cook rhubarb with sugar and lemon juice to soften it and enhance its flavor before adding to your cheesecake.

Q: Can diabetics eat rhubarb?
A: In moderation, rhubarb can be included in a diabetic diet. It's low in carbohydrates, but be mindful of added sugars in the Rhubarb Cheesecake recipe.

Q: What not to do when making cheesecake?
A: Avoid over-mixing your batter and don't skip chilling! Over-mixing can create air bubbles, while proper chilling ensures a creamy texture in your Rhubarb Cheesecake.

Q: What brings out the flavor of rhubarb?
A: A splash of lemon juice elevates rhubarb's natural tartness, allowing its bright flavor to shine through in your desserts beautifully.