For best results, use cold butter when making the crust. This helps create a flaky texture. Do not overbake the cheesecake; a slight jiggle in the center is ideal as it will continue to set as it cools. Chilling the cheesecake overnight is highly recommended for optimal flavor and texture. A graham cracker crust can be substituted for the flour-based crust if desired. If the top of the cheesecake begins to brown too quickly, tent it loosely with foil during the last part of baking.
Rhubarb Cheesecake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS826
A delightful cheesecake where the tartness of fresh rhubarb meets the creamy richness of the filling, all crowned with a tangy sour cream topping. This is a dessert that balances flavors and textures perfectly.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol101 mg
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Fiber1 g
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Protein6 g
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Saturated Fat16 g
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Sodium188 mg
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Sugar24 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and 1/2 cup cold, cubed butter. Mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
03 Step
Recipe View Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. (2 minutes)
04 Step
Recipe View In a separate bowl, toss the chopped rhubarb with 1/2 cup sugar and 1 tablespoon flour. (3 minutes)
05 Step
Recipe View Pour the rhubarb mixture evenly over the prepared crust. (1 minute)
06 Step
Recipe View Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the oven temperature to 350 degrees F (175 degrees C). (15 minutes)
07 Step
Recipe View In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. (3 minutes)
08 Step
Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)
09 Step
Recipe View Pour the cream cheese mixture gently over the hot rhubarb layer in the springform pan. (1 minute)
10 Step
Recipe View Bake in the preheated oven for about 30 minutes, or until the filling is set but still has a slight jiggle in the center. (30 minutes)
11 Step
Recipe View While the cheesecake is baking, prepare the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract. Mix well until smooth. (3 minutes)
12 Step
Recipe View Once the cheesecake is done, remove it from the oven and immediately spread the sour cream topping evenly over the hot cheesecake. (1 minute)
13 Step
Recipe View Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld and the cheesecake to set properly. (240 minutes)
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RECIPE REVIEWS
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Carli Mraz
Apr 21, 2025My cheesecake cracked a little on top, but it still tasted amazing. Next time, I'll try baking it in a water bath to prevent cracking.
Adrianna Mertz
Dec 10, 2024Easy to follow instructions and the end result was delicious. A great recipe for rhubarb season!
John Muellerwolff
Nov 20, 2022This recipe is fantastic! The rhubarb adds such a unique twist to the classic cheesecake.
Noemie Langosh
Sep 15, 2022The crust was a bit crumbly for me, but I added a tablespoon of cold water and it came together nicely. Just a tip for anyone else having trouble.
Alyce Lind
Aug 2, 2022I was a bit hesitant about the sour cream topping, but it really balances the sweetness of the filling perfectly. Will definitely make this again!