Rhubarb is a unique vegetable that is often treated as a fruit in cooking due to its tart flavor. Combined with the creamy richness of cheesecake, it creates a delightful dessert that is both sweet and tangy. This recipe for rhubarb cheesecake is a perfect balance of flavors and textures, making it a standout treat for any occasion.
Ingredients for Rhubarb Cheesecake
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Rhubarb Topping:
- 3 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1/4 cup water
How to Make Rhubarb Cheesecake
Making the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix Crust Ingredients: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press Into Pan: Press the mixture into the bottom of the prepared springform pan, forming an even layer. Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
Making the Cheesecake Filling:
- Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar together until smooth.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Pour Into Crust: Pour the cheesecake filling over the cooled crust, spreading it into an even layer.
- Bake: Bake the cheesecake for 45-50 minutes, or until the center is almost set. Remove from the oven and let it cool completely.
Making the Rhubarb Topping:
- Cook Rhubarb: In a saucepan, combine the chopped rhubarb, sugar, and 1/4 cup water. Bring to a boil, then reduce the heat and simmer for about 5-7 minutes, or until the rhubarb is tender.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch with 1/4 cup water until smooth.
- Thicken: Stir the cornstarch mixture into the rhubarb mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat and let it cool slightly.
- Top the Cheesecake: Spread the rhubarb mixture over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
About the Main Ingredients
Rhubarb
Rhubarb is a vegetable known for its long, thin stalks and bright red color. It has a tart flavor that pairs well with sweet desserts like cheesecake. Rhubarb is rich in vitamins and minerals, including vitamin K, vitamin C, and potassium. It’s important to note that only the stalks of rhubarb are edible, as the leaves contain oxalic acid, which can be toxic.
Cream Cheese
Cream cheese is a soft, mild-tasting cheese made from cream and milk. It is a key ingredient in cheesecake, providing a rich and creamy texture. Cream cheese is high in fat and calories, so it should be consumed in moderation as part of a balanced diet.
Graham Cracker Crumbs
Graham cracker crumbs are made from crushed graham crackers, which are sweet, whole wheat crackers. They add a crunchy texture and sweet flavor to the crust of the cheesecake. Graham crackers are a good source of carbohydrates and fiber.
Sour Cream
Sour cream is a dairy product made by fermenting regular cream with lactic acid bacteria. It has a tangy flavor and creamy texture that adds richness to the cheesecake filling. Sour cream is also high in fat and calories, so it should be used in moderation.
Vanilla Extract
Vanilla extract is made by soaking vanilla beans in alcohol. It adds a rich, aromatic flavor to the cheesecake filling. Vanilla extract is also a popular flavoring agent in baking and cooking.
Enjoy Your Rhubarb Cheesecake!
This rhubarb cheesecake is a delightful twist on a classic dessert. The tartness of the rhubarb complements the creamy richness of the cheesecake, creating a perfect harmony of flavors. Whether you’re serving it at a party or enjoying it as a special treat at home, this rhubarb cheesecake is sure to impress!
