Name: Rhubarb Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 2 cups chopped fresh rhubarb; 1/2 cup sugar; 1 tablespoon water; 2 (8 oz) packages cream cheese, softened; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla extract

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Rhubarb Cheesecake a creamy and indulgent cheesecake featuring a tangy rhubarb layer, offering a perfect balance of sweetness and tartness in every bite.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

½ cup unsalted butter, melted

For the rhubarb layer:

2 cups chopped fresh rhubarb

½ cup sugar

1 tablespoon water

For the cheesecake filling:

2 (8 oz) packages cream cheese, softened

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust: Preheat the oven to 325°F (163°C). In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter. I mix until everything is evenly combined. Then, I press the mixture firmly into the bottom of a greased 9-inch springform pan, making sure to create an even layer. I set it aside.

Prepare the rhubarb layer: In a small saucepan, I combine the chopped rhubarb, sugar, and water. I cook it over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens slightly, which usually takes about 8–10 minutes. I remove it from the heat and let it cool completely.

Prepare the cheesecake filling: In a large mixing bowl, I beat the softened cream cheese and sugar together until smooth and creamy, about 2–3 minutes. Then, I add the eggs one at a time, mixing well after each addition. I stir in the vanilla extract and mix until fully incorporated.

Assemble the cheesecake: I pour the cheesecake filling over the prepared crust and spread it evenly. Then, I spoon the cooled rhubarb mixture on top of the filling. Using a knife, I gently swirl the rhubarb into the cheesecake filling to create a marbled effect.

Bake: I place the springform pan in the preheated oven and bake for 45–50 minutes, or until the edges are set but the center still has a slight jiggle. I remove it from the oven and let it cool completely at room temperature. Once it has cooled, I refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.

Serve: After chilling, I carefully remove the sides of the springform pan. I slice the cheesecake with a sharp knife, wiping the blade between cuts for clean slices. The cheesecake is best served chilled.

Servings and Timing

Prep time: 20 minutes

Cooking time: 50 minutes

Total time: 5 hours 10 minutes (including chilling)

Servings: 8 servings

Variations

If I want to switch things up, I can make a few changes to this rhubarb cheesecake:

Fruit swaps: If I’m not a fan of rhubarb, I could try using strawberries, blueberries, or even peaches to create a different fruit layer.

Crust options: I can also use a different type of cookie for the crust, such as Digestive biscuits or Oreo cookies for a chocolatey twist.

Flavoring the filling: For an added depth of flavor, I could incorporate a teaspoon of lemon zest or cinnamon into the cheesecake filling to complement the tangy rhubarb.

Storage/Reheating

I store leftover cheesecake in the refrigerator, keeping it tightly wrapped or in an airtight container. It will stay fresh for up to 3 days. To serve again, I simply slice it and enjoy it chilled—there’s no need to reheat since this cheesecake is best served cold.

FAQs

How do I know when the cheesecake is done baking?

I know the cheesecake is done when the edges are set, and the center still has a slight jiggle. It should not be fully firm in the middle but should look mostly set. This is a key sign that it will continue to firm up as it cools.

Can I make this cheesecake ahead of time?

Yes! I can prepare the cheesecake a day ahead and refrigerate it overnight. This actually helps the flavors set and develop, so it’s a great make-ahead dessert.

Can I use frozen rhubarb instead of fresh?

I can use frozen rhubarb, but I’ll need to thaw it first and drain any excess liquid before cooking it. Fresh rhubarb works best for texture, but frozen rhubarb will still work fine.

Can I use a regular pie dish instead of a springform pan?

While a springform pan makes it easier to remove the cheesecake without damaging the sides, I can use a regular pie dish or an 8x8 baking pan. I’ll just need to make sure to grease the pan well for easier removal.

How should I slice and serve the cheesecake?

For the best presentation, I use a sharp knife to slice the cheesecake. I wipe the blade clean between each cut to ensure each slice is neat and clean. Serving it chilled enhances its creamy texture.

Conclusion

This rhubarb cheesecake is a showstopper of a dessert with a perfect blend of creamy sweetness and tart fruitiness. I love how simple it is to make, yet it feels so indulgent. Whether I’m preparing it for a special occasion or just to enjoy as a treat, it always impresses. It’s the perfect balance of rich cheesecake and tangy rhubarb, and I can’t wait to share it with others or keep it all to myself.

Recipe:

Rhubarb Cheesecake

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Author: Cheryl
Total Time: 5 hours 10 minutes (including chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

A creamy and indulgent cheesecake featuring a tangy rhubarb layer, offering a perfect balance of sweetness and tartness in every bite.

Instructions

Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is evenly combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan and set aside.
In a small saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens slightly (about 8–10 minutes). Remove from heat and let cool completely.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy (2–3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully incorporated.
Pour the cheesecake filling over the prepared crust and spread evenly. Spoon the cooled rhubarb mixture on top of the filling. Using a knife, gently swirl the rhubarb into the cheesecake filling to create a marbled effect.
Place the springform pan in the preheated oven and bake for 45–50 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.
After chilling, carefully remove the sides of the springform pan. Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled.