creamy rhubarb cheesecake
(2 ratings)
Rhubarb and cream cheese just go together, I think. This is a strawberry cheesecake recipe I adapted to use rhubarb.
(2 ratings)
prep time
20 Min
Ingredients For creamy rhubarb cheesecake
- CRUST:
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1 cflour
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1/4 csugar
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1/2 cbutter, softened
- LAYER 1, RHUBARB:
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3 cfresh rhubarb, cut into 1/2 inch pieces
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1/2 csugar
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1 Tbspall purpose flour
- LAYER 2, CREAM CHEESE:
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12 ozcream cheese, softened to room temperature
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1/2 csugar
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2eggs
- LAYER 3, SOUR CREAM:
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1(8 ounce) container dairy sour cream
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2 Tbspsugar
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1 tspvanilla extract
How To Make creamy rhubarb cheesecake
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1FOR CRUST: Mix together flour, sugar and butter. Press crust into 10 inch pie plate covering bottom and sides. Set aside
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2FOR LAYER 1, RHUBARB: Combine rhubarb, sugar and flour. Stir together lightly and pour into crust. Bake at 375 degrees for about 15 minutes. Prepare Layer 2 mixture while this layer bakes. Remove from oven.
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3FOR LAYER 2, CREAM CHEESE: With mixer beat together cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour this mixture over hot rhubarb layer and return to oven to bake at 350 degrees (temperature reduced from previous layer) for about 30 minutes or until almost set. Remove from oven.
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4FOR LAYER 3, SOUR CREAM: Stir together topping ingredients and spread over hot cheesecake. Chill until firm and cold. If you like garnish with a bit of rhubarb, rhubarb jam, or even strawberries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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