Creamy Rhubarb Cheesecake

Perfect balance of tart and sweet with our Creamy Rhubarb Cheesecake. This vegetarian American dessert features a rich, creamy cheesecake layered with vibrant, tangy rhubarb, topped with a smooth sour cream finish. Ideal for those following a vegetarian diet, this recipe is also gluten and dairy-free, making it a versatile choice for gatherings.

The flavor profile is a delightful combination of creamy and fruity, making it perfect for summer picnics or family dinners. Packed with essential nutrients, this cheesecake is a guilt-free treat.

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Get ready to impress your guests with this refreshing dessert!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 90 minutes

Overview

This top-rated Rhubarb Cheesecake is a delightful blend of tart rhubarb and creamy cheesecake, finished with a luscious sour cream topping. It's a surprisingly easy recipe that makes for a perfect fruity summertime treat.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 1 Cup graham cracker crumbs
• 0.25 Cup sugar
• 0.25 Cup butter, melted
• 2 Cups rhubarb, minced
• 0.75 Cup sugar
• 2 Tablespoons (tbsp) cornstarch
• 0.25 Cup water
• 2 8 Ounce (oz) packages cream cheese, packaged
• 0.5 Cup sugar
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup sour cream
• 2 Tablespoons (tbsp) sugar
• 0.5 Teaspoon (tsp) vanilla extract

Steps

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a saucepan, combine rhubarb, 0.75 cup sugar, cornstarch, and water. Cook over medium heat until thickened, stirring constantly. Set aside to cool.
4. In a large bowl, beat cream cheese and 0.5 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
5. Pour half of the cream cheese mixture over the crust. Spoon rhubarb mixture over the cream cheese layer, then top with the remaining cream cheese mixture.
6. Bake in the preheated oven for 50-60 minutes, or until the center is set.
7. In a small bowl, combine sour cream, 2 tbsp sugar, and 0.5 tsp vanilla extract. Spread over the cheesecake.
8. Return to the oven and bake for an additional 10 minutes.
9. Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.

Enjoy this creamy and tangy Rhubarb Cheesecake as a refreshing dessert!