creamy rhubarb cheesecake
Rhubarb and cream cheese just go together, I think. This is a strawberry cheesecake recipe I adapted to use rhubarb.
prep time
20 Min
cook time
method
---
yield
Ingredients
- CRUST:
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup butter, softened
- LAYER 1, RHUBARB:
- 3 cups fresh rhubarb, cut into 1/2 inch pieces
- 1/2 cup sugar
- 1 tablespoon all purpose flour
- LAYER 2, CREAM CHEESE:
- 12 ounces cream cheese, softened to room temperature
- 1/2 cup sugar
- 2 - eggs
- LAYER 3, SOUR CREAM:
- 1 - (8 ounce) container dairy sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
How To Make creamy rhubarb cheesecake
-
Step 1FOR CRUST: Mix together flour, sugar and butter. Press crust into 10 inch pie plate covering bottom and sides. Set aside
-
Step 2FOR LAYER 1, RHUBARB: Combine rhubarb, sugar and flour. Stir together lightly and pour into crust. Bake at 375 degrees for about 15 minutes. Prepare Layer 2 mixture while this layer bakes. Remove from oven.
-
Step 3FOR LAYER 2, CREAM CHEESE: With mixer beat together cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour this mixture over hot rhubarb layer and return to oven to bake at 350 degrees (temperature reduced from previous layer) for about 30 minutes or until almost set. Remove from oven.
-
Step 4FOR LAYER 3, SOUR CREAM: Stir together topping ingredients and spread over hot cheesecake. Chill until firm and cold. If you like garnish with a bit of rhubarb, rhubarb jam, or even strawberries.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Category:
Fruit Desserts
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