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Indulgent Rhubarb Cheesecake Recipe – No Fancy Techniques Needed!

Rhubarb Cheesecake
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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!

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.

Nutrition

Find it online: https://recipecrown.com/rhubarb-cheesecake/