Rhubarb Cheesecake

Rhubarb Cheesecake

107 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Barb
Recipe by  Barb

“An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch cheesecake

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  5. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

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Reviews (107)

Rate This Recipe
Joni
76

Joni

This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the recipe exactly. I set the cake pan on a double layer of foil and wrapped it around the outside, that kept all the butter and/or rhubarb juices in the foil, not all over the oven! Then I baked it for 45 minutes at 350*, shut the oven off and left the cheesecake in for another 15 minutes. The whole family loves it and we will definitely make it again and again! Thanks for the great recipe!!

TMK1
47

TMK1

I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. This cheescake was the best of the 3 I made AND I brought all three creations to work and again this cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem....when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubard leaked out of my sprinform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well...the final result was sooooo fantastic, this little mess was well worth it and I'd do it again!!! Thanks!!!

qsti
26

qsti

Definately a 5-star recipe! The crust was perfect, neither too crisp nor too soggy, rhubarbs were soft and tasty, cream cheese was rich and creamy and the sour cream-topping added a final touch.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 34.7 g
  • 11%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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