Description
A unique and savory cheesecake featuring the tartness of rhubarb, perfect for those looking to try something different.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 cups rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar (for filling)
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a saucepan over medium heat, combine the chopped rhubarb and 1/2 cup sugar. Cook for about 5-7 minutes, stirring occasionally, until the rhubarb is soft. Remove from heat and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, 3/4 cup sugar, vanilla extract, eggs, lemon juice, and lemon zest. Mix until well combined and creamy.
- Gently fold the cooled rhubarb into the cream cheese mixture. Pour the filling over the cooled crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a sweeter cheesecake, increase the sugar in the filling by 1/4 cup.
- To add a crunchy topping, sprinkle chopped nuts or crushed cookies over the cheesecake before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 6g