Ingrédients pour Rhubarb Cheesecake
- All Purpose Flour
- White Sugar
- 1/2 cup (1 stick) unsalted butter
- 2 cups chopped rhubarb
- 16 ounces (two 8-ounce packages) cream cheese (full-fat or light)
- 4 large eggs
- 1 cup sour cream
- Vanilla Extract
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Comment préparer Rhubarb Cheesecake
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter, cut into small pieces. Mix until crumbly.
- Press the crumb mixture into the bottom of a 9-inch springform pan. (Optional: Add 1/2 cup chopped pecans to the crust for extra crunch).
- Place the springform pan on a baking sheet to catch any spills during baking.
- In a separate medium bowl, gently toss together 2 cups chopped rhubarb, 1/2 cup granulated sugar, and 1 tablespoon all-purpose flour.
- Spread the rhubarb mixture evenly over the crust.
- Bake for 15 minutes at 375°F (190°C).
- Remove from oven and set aside.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, beat together 16 ounces (two 8-ounce packages) cream cheese (full-fat or light), 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture evenly over the hot rhubarb layer.
- Bake for 30-40 minutes, or until the filling is set around the edges and the center is just slightly jiggly.
- While the cheesecake is still warm, spread the sour cream topping evenly over the surface.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Mix well.
- Let the cheesecake cool completely on a wire rack before chilling.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight (24 hours for best flavor).
- (Optional: Sprinkle with chopped pecans before serving).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
121g
Fat
88g
Carbs
13g
