Rhubarb Cheesecake
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Rhubarb is often referred to as the ‘pie plant’ due to its popularity in pie fillings, but it also pairs wonderfully with cream cheese in this delicious cheesecake!
This is vegetarian recipe. Dish can be prepared in 200 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Rhubarb Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C).
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In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
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In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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In a saucepan, combine rhubarb, cornstarch, and water. Cook over medium heat until the mixture thickens, stirring constantly. Remove from heat and let it cool.
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Pour the cream cheese mixture over the crust in the springform pan. Spoon the rhubarb mixture over the cream cheese layer and swirl with a knife to create a marbled effect.
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Bake for 55-60 minutes or until the center is set. Remove from the oven and let it cool in the pan for 10 minutes. Then, remove the sides of the springform pan and let the cheesecake cool completely.
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Refrigerate for at least 2 hours or overnight. Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.