Rhubarb Cheesecake
Rhubarb is often referred to as the ‘pie plant’ due to its popular use in pies, including the classic rhubarb pie.
This is vegetarian recipe. Dish can be prepared in 195 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Rhubarb Cheesecake
Ingredients
Instructions
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Preheat the oven to 180°C.
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Crush the digestive biscuits into fine crumbs. Melt the butter and mix it with the biscuit crumbs. Press the mixture into the bottom of a springform pan to form the crust.
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In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
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Pour the cream cheese mixture over the crust in the springform pan. Smooth the top.
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Slice the rhubarb into small pieces. In a saucepan, combine the rhubarb, cornstarch, and water. Cook over medium heat until the rhubarb is soft and the mixture has thickened.
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Spoon the rhubarb mixture over the cream cheese layer in the springform pan. Use a knife to swirl the rhubarb into the cream cheese.
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Bake in the preheated oven for 45 minutes or until the cheesecake is set.
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Remove the cheesecake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack and let it cool completely.
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Refrigerate the cheesecake for at least 2 hours or overnight.
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Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 34g12%
- Sugars 24g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
