Rhubarb Cheesecake
Indulge in the perfect balance of tangy and sweet with this exquisite Rhubarb Cheesecake recipe. Featuring a buttery graham cracker crust, a luxuriously smooth cream cheese filling, and a vibrant swirl of rhubarb and strawberry topping, this dessert is as elegant as it is delicious. The rhubarb-strawberry puree lends a fruity tartness that beautifully complements the creamy cheesecake, while the marbled design makes it a stunning centerpiece for any occasion. With simple ingredients and easy-to-follow steps, this cheesecake is ideal for both seasoned bakers and beginners looking to impress. Serve it chilled with a garnish of fresh fruit or whipped cream for a show-stopping dessert that’s sure to delight! Perfect for spring gatherings, dinner parties, or whenever you crave a decadent treat, this Rhubarb Cheesecake is a must-try.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 450 grams Cream cheese, softened
- 120 grams Sour cream
- 150 grams Granulated sugar (for the cheesecake filling)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 300 grams Rhubarb, chopped
- 150 grams Strawberries, chopped
- 75 grams Granulated sugar (for rhubarb topping)
- 30 milliliters Water
Instructions
Preheat your oven to 180°C (350°F) and prepare a 9-inch (23 cm) springform pan by greasing it and lining the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 grams of sugar. Mix until evenly combined.
Press the mixture into the bottom of the springform pan to form the crust. Use the bottom of a glass to press it firmly and evenly. Set aside.
In a large mixing bowl, beat the cream cheese and 150 grams of sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and continue to mix until well combined.
One at a time, add the eggs to the mixture, beating on low speed until just incorporated. Do not overmix.
Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
In a medium saucepan over medium heat, combine the chopped rhubarb, strawberries, 75 grams of sugar, and water. Cook until the rhubarb softens and the mixture becomes syrupy, about 10 minutes. Stir occasionally.
Using a blender or immersion blender, puree the rhubarb mixture until smooth. Let it cool to room temperature.
Dollop spoonfuls of the rhubarb mixture onto the cheesecake batter and use a knife to swirl it into the batter for a marbled effect.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside with the oven door ajar for 1 hour to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
Slice and serve chilled. Optional: Garnish with fresh rhubarb, strawberries, or a dollop of whipped cream.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 46.0 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
