Here’s a luscious and tangy Rhubarb Cheesecake recipe — perfect for spring or summer when rhubarb is in season. It combines a buttery crust, creamy cheesecake filling, and a sweet-tart rhubarb topping for a show-stopping dessert.
🍰 Rhubarb Cheesecake
🕒 Total Time: ~6 hours (includes chilling)
🍽 Serves: 10–12
🍓 Creamy, tangy, and beautifully balanced
Ingredients
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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½ cup butter, melted
For the cheesecake filling:
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24 oz (3 packages) cream cheese, softened
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¾ cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup sour cream
For the rhubarb topping:
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3 cups rhubarb, chopped (fresh or frozen)
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½ cup sugar
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2 tbsp water
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1 tsp lemon juice
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1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
Instructions
1. Preheat and prepare the crust:
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Preheat oven to 325°F (163°C).
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In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the cheesecake filling:
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In a large bowl, beat the cream cheese and sugar until smooth.
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Add the eggs, one at a time, beating just until combined.
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Mix in the vanilla extract and sour cream until smooth.
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Pour the filling over the cooled crust and smooth the top.
3. Bake the cheesecake:
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Bake at 325°F for 50–60 minutes, or until the center is just set and slightly wobbly.
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Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
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Transfer to the refrigerator and chill for at least 4 hours (or overnight).
4. Prepare the rhubarb topping:
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In a saucepan, combine rhubarb, sugar, water, and lemon juice. Cook over medium heat for about 10 minutes, until rhubarb breaks down.
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Stir in the cornstarch slurry and cook 1–2 more minutes until thickened.
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Let cool completely.
5. Assemble and serve:
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Once the cheesecake is chilled, spoon the rhubarb topping over the top.
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Slice and serve with optional whipped cream or a sprig of mint.
✅ Tips:
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Add a handful of strawberries to the rhubarb topping for a classic rhubarb-strawberry twist.
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If using frozen rhubarb, thaw and drain it well before cooking.
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For a lighter version, use Greek yogurt instead of sour cream.
Would you like a no-bake version or one with a streusel topping for extra texture?