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Rhubarb Cheesecake Recipe

Irresistibly Creamy Rhubarb Cheesecake Recipe for Spring Bliss

This Rhubarb Cheesecake Recipe combines creamy richness with tart rhubarb, creating a delightful dessert perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Graham Crackers or Digestive Biscuits
  • 50 grams Granulated Sugar
  • 100 grams Unsalted Butter melted
For the Filling
  • 500 grams Cream Cheese softened
  • 150 grams Granulated Sugar can adjust depending on tartness
  • 200 grams Sour Cream
  • 1 teaspoon Vanilla Extract preferably pure
  • 3 large Eggs room temperature
For the Rhubarb Swirl
  • 300 grams Fresh Rhubarb does not thaw under water
  • 100 grams Granulated Sugar adjust according to tartness
  • 1 tablespoon Lemon Juice or other citrus
  • 3 tablespoons Water to achieve right consistency

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • saucepan

Method
 

Preparation Steps
  1. Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing and wrapping the bottom with aluminum foil.
  2. In a bowl, combine graham crackers, granulated sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes.
  3. In a saucepan, combine fresh rhubarb, granulated sugar, lemon juice, and water. Cook until rhubarb breaks down into a sauce.
  4. Beat softened cream cheese and granulated sugar until smooth, then add sour cream, vanilla extract, and eggs, mixing slowly.
  5. Pour the filling into the cooled crust and dollop the rhubarb sauce on top. Swirl gently with a knife.
  6. Bake for 55 to 70 minutes, until the center has a slight jiggle. Cool at room temperature.
  7. Refrigerate for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature. Allow cheesecake to cool slowly to avoid cracks. Store leftovers in an airtight container for up to 5 days.

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