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  • Rhubarb Cheesecake

    1 vote
    Rhubarb Cheesecake
    Prep: 4 hours Cook: 70 min Servings: 12
    by Robyn Savoie
    381 recipes
    >
    An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping. Shown without topping to show off the awesome marble effect. Follow instructions or tip below, your choice.

    Ingredients

    • Crust:
    • 1 Stick Butter, Melted
    • 1 Pkg. Cinnamon Graham Crackers
    • Sauce:
    • 4 Stalks Fresh Rhubarb
    • 3 Tbsp. Water
    • 1/4 Cup Granulated Sugar
    • 3 Tbsp. Triple Sec
    • 1 Tbsp. All Purpose Flour
    • 8 Oz. Non-Fat Sour Cream
    • Filling:
    • 16 Oz. Reduced-Fat Cream Cheese, Softened
    • 1/2 Cup Granulated Sugar
    • 2 Large Eggs
    • 1 Tbsp. All Purpose Flour
    • 1 Tsp. Fresh Lemon Zest

    Directions

    1. To Make Crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave.
    2. Combine ingredients in a 9-Inch spring form pan. Press the crumbs evenly over the bottom. Bake the crust at 325°F for 10 minutes.
    3. To Make Rhubarb Sauce: Chop the rhubarb stalks and put into a medium sized saucepan; add water and cook over low heat until very soft.
    4. Remove rhubarb from heat and mash. Add sugar, triple sec and flour; mix well. Put back on stove and stir until thickened; cool completely.
    5. To Make Topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.
    6. To Construct Cheesecake: In a food processor combine, cream cheese, sugar, eggs, flour, lemon rind, and remaining rhubarb sauce; blend until smooth.
    7. Pour over crust and bake for about 50 minutes (or until cake barely moves when shaken) at 325°F. Turn oven off and leave cake in oven for another 10 minutes; cool. When cheesecake is cool, top with rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream.
    8. Tip: I prefer to keep the sauce separate from the filling in step 6. I like to pour the cheese filling into the pan and then swirl the rhubarb sauce into the filling. It makes for a nicer presentation when the cake is sliced.

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    Comments

    • ShaleeDP
      ShaleeDP
      Oh i like cheescakes! I make sure i try anything new cheesecake lolz
      • Robyn Savoie
        Robyn Savoie
        Cheesecakes are my weakness next to chocolate. I'm starting to use two 8 inch spring-form pans instead of the 12 inch. Then I freeze one of the cakes. It's too much cake at once. Otherwise I over indulge and fat free cheesecake is unappealing, plus defeats the purpose. If I have guests over then I'll use the 12 inch.

        I have been making digital copies of my recipes and found the rest of them containing rhubarb. I will be posting them shortly.

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