Description
A creamy rhubarb cheesecake with a buttery crust and tangy sour cream topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/2 cup butter
- 3 cups chopped rhubarb
- 1/2 cup white sugar
- 1 tablespoon all-purpose flour
- 2 packages cream cheese
- 1/2 cup white sugar
- 2 eggs
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and prepare crust mixture
- Press crust into springform pan
- Mix rhubarb with sugar and flour and add to crust
- Bake for 15 minutes
- Reduce oven temperature to 350°F
- Beat cream cheese, sugar, and eggs until smooth
- Pour filling over rhubarb and bake 30 minutes
- Mix sour cream topping ingredients
- Spread topping over hot cheesecake and cool
Notes
- Use fresh rhubarb for best flavor
- Chill overnight for improved texture
- Avoid overbaking to prevent cracks
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 388
- Sugar: 24
- Sodium: 320
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 95