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Creamy Rhubarb Cheesecake

A delightful dessert that combines creamy cheesecake with the unique tartness of rhubarb, creating a flavor explosion in every bite.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup granulated sugar
For the filling
  • 3 packages 3 (8 oz) packages of cream cheese, softened Make sure cream cheese is at room temperature for a smooth filling.
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs
  • 2 cups 2 cups rhubarb, diced Dice into small pieces for even distribution.
  • 0.5 cups ½ cup sour cream
  • 1 Zest of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine crushed graham crackers, melted butter, and sugar, mixing until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat softened cream cheese with sugar and vanilla extract until creamy and smooth. Add eggs one at a time, mixing well after each addition. Finally, fold in the sour cream, rhubarb, and lemon zest until well combined.
  4. Pour the filling into the cooled crust, smoothing the top with a spatula. Bake for about 40-45 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in for an additional 30 minutes.
  5. Remove from oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight, to allow it to fully set.
  6. Release the cheesecake from the springform pan, serve chilled.

Notes

For best results, use room temperature cream cheese. For additional flavor, lightly toss rhubarb in sugar before adding to the filling. To avoid cracks, do not overmix the batter and allow the cheesecake to cool gradually.