Tart Rhubarb Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup sugar
02 -
1/2 cup melted butter
03 -
1 1/2 cups graham cracker crumbs
→ Cheesecake filling
04 -
2 eggs
05 -
1/4 cup sour cream
06 -
1 package (8 oz) cream cheese, softened
07 -
1/2 cup sugar
08 -
1 tablespoon vanilla extract
→ Rhubarb topping
09 -
1/4 cup water
10 -
1/4 cup sugar
11 -
3 cups rhubarb, chopped
12 -
1 tablespoon cornstarch
13 -
1/2 teaspoon cinnamon
# Instructions:
01 -
Turn your oven to 350°F (175°C) and let it heat up.
02 -
Mix the graham crumbs, melted butter, and sugar together in a bowl. Press the mixture down evenly into a greased 9×9-inch pan. Bake for 10 minutes, then take it out to cool.
03 -
In another bowl, whip the cream cheese, sour cream, vanilla, and sugar until smooth. Crack in the eggs one at a time, beating between additions. Pour it all over the baked crust.
04 -
Put the rhubarb, sugar, water, and cornstarch in a pot over medium heat. Stir now and then until the rhubarb softens and the mix gets thick, about 10 minutes. Sprinkle in the cinnamon and stir well.
05 -
Dollop the rhubarb mixture on top of the cheesecake layer. Use a knife to make gentle swirls for a marbled look.
06 -
Pop it back in the oven for 30-35 minutes until the center is set. Let it cool down completely, then chill it in the fridge for at least 2 hours before serving.