An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Prep: 20 mins Cook: 45 mins Total: 1 hr 5 mins Servings: 12 Yield: 1 9-inch cheesecake
Ingredients
1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, ¼ cup sugar, and ½ cup butter. Mix until crumbly and pat into the bottom of a 9-inch springform pan.
In a medium bowl, toss together the chopped rhubarb, ½ cup sugar, and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat the cream cheese and ½ cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of the cake.
Per Serving: 387 calories; 25.7 g total fat; 101 mg cholesterol; 188 mg sodium. 34.7 g carbohydrates; 6 g protein.
Review from Followers:
I tried three rhubarb recipes the day I made this…one cake, one pie, and this cheesecake. This cheesecake was the best of the 3 I made AND I brought all three creations to work and again this cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem….when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubarb leaked out of my springform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well…the final result was sooooo fantastic, this little mess was well worth it and I’d do it again!!! Thanks!!!
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