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Rhubarb Cheesecake Recipe

Experience the magic of this irresistible Rhubarb Cheesecake! A delightful fusion of sweet and tart flavors, this recipe offers a unique twist on a classic dessert. Easy to make and adaptable for a low-fat version using light cream cheese and sour cream, it's guaranteed to impress. The beautiful presentation is just the cherry on top! Perfect for springtime gatherings or a special treat any time. Elevate your baking game with this show-stopping dessert.

Prep Time 30 mins
Cook Time 75 mins
Calories 459.1 kcal
Protein 12g
Rating 5.0 (7 Reviews)
Rhubarb Cheesecake 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Cheesecake

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How to Make Rhubarb Cheesecake

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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).
  4. Place the springform pan on a baking sheet to catch any spills during baking.
  5. In a separate medium bowl, gently toss together 2 cups chopped rhubarb, 1/2 cup granulated sugar, and 1 tablespoon all-purpose flour.
  6. Spread the rhubarb mixture evenly over the crust.
  7. Bake for 15 minutes at 375°F (190°C).
  8. Remove from oven and set aside.
  9. Reduce oven temperature to 350°F (175°C).
  10. 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.
  11. Beat in 4 large eggs one at a time, mixing well after each addition.
  12. Pour the cream cheese mixture evenly over the hot rhubarb layer.
  13. Bake for 30-40 minutes, or until the filling is set around the edges and the center is just slightly jiggly.
  14. While the cheesecake is still warm, spread the sour cream topping evenly over the surface.
  15. 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.
  16. Let the cheesecake cool completely on a wire rack before chilling.
  17. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight (24 hours for best flavor).
  18. (Optional: Sprinkle with chopped pecans before serving).

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

121g

Fat

88g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Vegetables Spring Summer Cheesecake Dietary Seasonal 4 Hours Or Less