Best 2 Rhubarb Cheesecake Pie Recipes
Introducing the delectable world of rhubarb cheesecake pie, a harmonious fusion of tangy and creamy flavors. Embark on a culinary journey as we explore the secrets of crafting this masterpiece, from selecting the perfect rhubarb to achieving the ideal balance between tartness and sweetness. With step-by-step guidance and insightful tips, we'll transform your kitchen into a haven of baking enchantment, culminating in a dessert that will tantalize taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
RHUBARB CHEESECAKE PIE
This recipe combines the best of a pie and a cheesecake. Nice and tangy. Garnish with whipped topping and almonds if desired.
Provided by WSHARRIS62
Categories Desserts Cakes Holiday Cake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pie shell.
- Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.
- Bake in the preheated oven for 35 minutes, or until filling is set.
Nutrition Facts : Calories 446 calories, Carbohydrate 67.5 g, Cholesterol 77.3 mg, Fat 18.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 268.2 mg, Sugar 51.7 g
RHUBARB BERRY CHEESECAKE PIE
My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. -LeeAnn McCue, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
Nutrition Facts : Calories 435 calories, Fat 20g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 289mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.
Tips:
- Choose the right rhubarb: Look for rhubarb stalks that are firm and bright red in color. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into small pieces.
- Don't overcook the rhubarb: Rhubarb should be cooked until it is just tender, but not mushy. Overcooked rhubarb will lose its flavor and color.
- Use a high-quality cream cheese: The cream cheese is the main ingredient in the cheesecake filling, so it's important to use a good quality brand. Look for cream cheese that is smooth and spreadable.
- Don't overbeat the cheesecake filling: Overbeating the cheesecake filling will make it dense and rubbery. Mix the ingredients until they are just combined.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Chill the cheesecake before serving: The cheesecake needs to be chilled for at least 4 hours before serving. This will allow the flavors to develop and the cheesecake to set properly.
Conclusion:
Rhubarb cheesecake pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling and tart rhubarb topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give rhubarb cheesecake pie a try. You won't be disappointed!
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