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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Hamza Iftikhar
[email protected]This cheesecake is so good! I've never had a cheesecake with rhubarb before, but I'm definitely a fan now.
Rob Bodjanac
[email protected]I'm allergic to rhubarb, so I substituted strawberries in this recipe. It turned out great! The cheesecake was still tangy and delicious.
Syed Fahad Mustafa
[email protected]I've made this cheesecake several times and it always turns out perfect. It's a great recipe for a special occasion or just a weekend treat.
Xolani Molefe
[email protected]This cheesecake was a disaster! The crust was too thick and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Kim Hodges
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The cheesecake was very good and the rhubarb flavor was not overpowering.
Rameel Khayyam
[email protected]The cheesecake was easy to make and turned out beautifully. I love the combination of rhubarb and cheesecake.
Roni Lara
[email protected]This cheesecake was a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time.
Habibullah Babakarkhil82
[email protected]I made this cheesecake for a party and it was a hit! Everyone loved it. I will definitely be making it again.
Edgar Gamboa
[email protected]This is the best rhubarb cheesecake I've ever had! The filling was smooth and creamy, and the crust was perfectly crispy. I highly recommend this recipe.
Sharu 2113
[email protected]The cheesecake was delicious, but the crust was a bit too crumbly for my taste. Overall, I enjoyed it and would make it again with a different crust.
Sanya Joseph
[email protected]This rhubarb cheesecake was a delightful treat! The tangy rhubarb and creamy cheesecake filling were a perfect balance of flavors. The crust was flaky and buttery. I will definitely be making this again.