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A slice of rhubarb cheesecake topped with whipped cream and fresh berries on a dessert plate
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Rhubarb Cheesecake

A creamy and tangy cheesecake featuring a vibrant rhubarb filling, perfect for family gatherings.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings
Calories: 300kcal

Equipment

  • Mixing Bowl
  • Springform Pan
  • Oven

Ingredients

Crust Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar

Filling Ingredients

  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup rhubarb, chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine flour, softened butter, and sugar. Mix until crumbly and press into the bottom of a greased 9-inch springform pan.
  • In another bowl, beat cream cheese, remaining sugar, and sour cream until smooth. Add eggs, vanilla, cornstarch, and salt, mixing until well combined.
  • Fold in the chopped rhubarb gently.
  • Pour the mixture over the crust and bake for 50-60 minutes until the center is set but slightly wobbly.
  • Allow to cool for at least an hour, then refrigerate for at least 4 hours or overnight.
  • Serve with whipped cream or fresh berries.

Notes

Ensure all dairy ingredients are at room temperature for a smoother batter. Adjust sugar if rhubarb is very tart.

Nutrition

Calories: 300kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg