Rhubarb cheesecake
Indulge in the creamy goodness of rhubarb cheesecake naturally! A perfect blend of tart and sweet that will leave you craving more! 🍰✨
Equipment
- 1 9-inch springform pan For baking the cheesecake.
- 1 Saucepan For cooking the rhubarb.
- 1 Mixing Bowl For mixing the cheesecake filling.
Ingredients
Crust
- 1.5 cups crushed graham crackers For the crust.
- 0.5 cups melted butter To hold the crust together.
- 0.25 cups sugar To sweeten the crust.
Filling
- 2 cups chopped rhubarb Adds tartness to the cheesecake.
- 0.5 cups sugar For cooking with rhubarb.
- 0.25 cups water For cooking the rhubarb.
- 16 oz cream cheese Base for the cheesecake.
- 1 cups sugar For sweetening the filling.
- 1 tsp vanilla extract For flavor.
- 3 large eggs To bind the filling.
- 1 pinch salt Enhances flavors.
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix crushed graham crackers with melted butter and sugar. Stir until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In a saucepan, combine chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft, about 10 minutes. Let it cool.
- In a large bowl, beat cream cheese until smooth. Add sugar, vanilla extract, and eggs, one at a time. Mix until creamy.
- Gently fold the cooled rhubarb into the cheesecake mixture. Be careful not to overmix; you want to see swirls of rhubarb!
- Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let it cool inside for an hour.
- Refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor. Patience is key!
- Carefully remove the cheesecake from the springform pan. Slice, serve, and watch everyone enjoy your delicious rhubarb cheesecake!