RHUBARB CHEESECAKE
This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!
Provided by Boni in Minnesota
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Place foil or another pan under this to bake.
- 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).
- 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.
- Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
- 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.
- Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
- I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.
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Khloe Sturgill
[email protected]This was my first time making a cheesecake and it turned out great! The instructions were easy to follow and the cheesecake came out perfectly. I will definitely be making this again.
Taryn Schulz
[email protected]This cheesecake was a hit at my party! Everyone loved the combination of the tart rhubarb and the sweet cheesecake. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.
Jayaraj Bohara
[email protected]This rhubarb cheesecake was absolutely delicious! The crust was perfectly crumbly and the cheesecake filling was smooth and creamy. The rhubarb topping added a tart and refreshing flavor that balanced out the sweetness of the cheesecake. I will defin