Description
This Rhubarb Cheesecake features a delightful graham cracker crust with a creamy cream cheese filling swirled with a homemade rhubarb compote. Baked to perfection and chilled before serving, it’s a refreshing and tangy dessert perfect for spring and summer gatherings.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Rhubarb Topping
- 2 cups chopped fresh rhubarb
- 1/2 cup sugar
- 1 tablespoon water
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Set aside for later use.
- Cook the Rhubarb Mixture: In a small saucepan over medium heat, combine chopped rhubarb, sugar, and water. Cook until the rhubarb softens and the mixture thickens slightly. Remove from heat and let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time and mix in the vanilla extract, blending until fully combined and smooth.
- Assemble the Cheesecake: Pour the cream cheese filling over the prepared graham cracker crust in the springform pan. Spoon the cooled rhubarb mixture on top of the filling and gently swirl it using a knife to create a beautiful marbled effect.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 45 to 50 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to keep the cheesecake creamy.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set properly.
- Serve: After chilling, slice the cheesecake and serve it chilled for best flavor and texture.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use fresh rhubarb for the best flavor and texture.
- Do not overbake; the cheesecake will continue to set as it cools.
- Chilling overnight enhances the flavors and texture.
- If rhubarb is too tart, adjust the sugar in the rhubarb topping accordingly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
