Rhubarb Cheesecake

Creamy Rhubarb Cheesecake Recipe with Cinnamon Butter Crust

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Rhubarb cheesecake is a delicious and unique dessert that combines the tangy flavor of rhubarb with the creamy richness of cheesecake. This recipe is sure to impress your family and friends with its beautiful presentation and amazing taste.

History

Rhubarb has been used in cooking for centuries, with its tart flavor adding a unique twist to both sweet and savory dishes. Cheesecake, on the other hand, has been enjoyed since ancient times, with variations of the dessert being found in many different cultures. The combination of rhubarb and cheesecake is a modern twist on a classic dessert, creating a delicious and unforgettable treat.

Ingredients

2 packages of Light cream cheese (16 oz (454 g))
0.5 cup of sugar
2 large eggs
1 tbsp of flour
1 tsp of lemon rind (optional)
0.75 cup of rhubarb sauce

Crust

1 stick of butter
1 package of Keebler cinnamon Grahams, Finely ground

How to prepare

To make the crust, put graham crackers in a food processor and process until finely ground. Melt butter in the microwave. Combine the ingredients in a 9-inch springform pan. Press the crumbs evenly over the bottom. Bake the crust at 325°F (163°C) for about 10 minutes. Allow it to cool.
To make the rhubarb sauce, chop 4 stalks of rhubarb and put them into a medium-sized saucepan. Add about 3 tbsp of water and cook over low heat until very soft. Remove the rhubarb from heat and mash it. Add about 0.25 cup of granulated sugar, 3 tbsp of triple sec, and 1 tbsp of flour; mix well. Put it back on the stove and stir until thickened. Allow it to cool.
To make the topping, combine 0.75 cup of rhubarb sauce, 1 cup of light sour cream, and sugar if desired for a sweeter topping.
To make the cheesecake, in a food processor, combine cream cheese, sugar, eggs, flour, lemon rind, and rhubarb sauce; blend until smooth. Pour the mixture over the crust and bake for about 50 minutes (or until the cake barely moves when shaken) at 325°F (163°C). Turn the oven off and leave the cake in the oven for another 10 minutes. Allow it to cool. When the cheesecake is cool, top it with the rhubarb/sour cream mixture and refrigerate for 2 hours. Serve with whipped cream.

Variations

Try adding strawberries or raspberries to the rhubarb sauce for a different flavor twist.
Use a different type of cookie for the crust, such as chocolate wafers or shortbread cookies.
Add a splash of vanilla extract to the cream cheese mixture for extra flavor.

Cooking Tips & Tricks

Make sure to cool the crust completely before adding the cheesecake mixture to prevent the crust from becoming soggy.

- Be sure to blend the cream cheese mixture until smooth to ensure a creamy and delicious cheesecake.

- Refrigerate the cheesecake for at least 2 hours before serving to allow the flavors to meld together and the cheesecake to set properly.

Serving Suggestions

Serve rhubarb cheesecake with a dollop of whipped cream and a sprinkle of fresh rhubarb on top for a beautiful presentation.

Cooking Techniques

Be sure to bake the crust before adding the cheesecake mixture to ensure a crispy and delicious base.

- Blend the cream cheese mixture until smooth to prevent lumps in the cheesecake.

Ingredient Substitutions

If you don't have rhubarb, you can use strawberries or raspberries instead.

- Use regular cream cheese instead of light cream cheese for a richer flavor.

Make Ahead Tips

You can make the rhubarb sauce and crust ahead of time and assemble the cheesecake just before baking for a convenient make-ahead dessert.

Presentation Ideas

Top the cheesecake with fresh mint leaves or edible flowers for a beautiful and elegant presentation.

Pairing Recommendations

Serve rhubarb cheesecake with a glass of sparkling wine or a cup of hot tea for a delightful dessert pairing.

Storage and Reheating Instructions

Store leftover rhubarb cheesecake in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of rhubarb cheesecake contains approximately 300 calories.

Carbohydrates

Each serving of rhubarb cheesecake contains approximately 30 grams of carbohydrates.

Fats

Each serving of rhubarb cheesecake contains approximately 15 grams of fat.

Proteins

Each serving of rhubarb cheesecake contains approximately 6 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium, adding a nutritional boost to this dessert.

Alergens

This recipe contains dairy (cream cheese, sour cream) and gluten (graham crackers), so it may not be suitable for those with dairy or gluten allergies.

Summary

Rhubarb cheesecake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Rhubarb Cheesecake. It was a warm summer day, and I had been invited to a garden party at my friend Martha's house. As soon as I arrived, the sweet scent of freshly baked desserts filled the air, and I knew I was in for a treat.

Martha greeted me with a warm hug and a smile, leading me to the dessert table where a beautiful Rhubarb Cheesecake sat proudly in the center. Its rich, creamy filling swirled with vibrant red rhubarb compote was a sight to behold. I couldn't wait to taste it.

As I took my first bite, the flavors exploded in my mouth – tangy rhubarb paired perfectly with the smooth, decadent cheesecake. It was a match made in dessert heaven. I immediately asked Martha for the recipe, knowing I had to recreate this masterpiece in my own kitchen.

Martha laughed and told me that the recipe had been passed down through generations in her family. She explained that her grandmother had learned it from a dear friend who had grown rhubarb in her garden for years. The recipe had become a family favorite, and Martha was happy to share it with me.

I eagerly copied down the recipe, making sure to note every detail and ingredient. I couldn't wait to try my hand at making this delightful dessert for my own family.

When I got home, I wasted no time in getting to work. I gathered all the ingredients and set to work making the crust, pressing it into the bottom of a springform pan. The sweet aroma of graham crackers and melted butter filled my kitchen, and I knew I was on the right track.

Next, I whipped up the creamy cheesecake filling, adding just the right amount of sugar and vanilla to balance out the tangy rhubarb. I carefully swirled in the rhubarb compote, marveling at how the vibrant red color contrasted with the creamy white filling.

As the cheesecake baked in the oven, the tantalizing scent of vanilla and rhubarb filled my home, making my mouth water in anticipation. When it was finally done, I couldn't wait to let it cool and set in the fridge before serving it to my family.

The moment of truth arrived when I presented the Rhubarb Cheesecake to my family after dinner. Their eyes lit up with excitement as they took their first bites, savoring the rich, creamy texture and the burst of tangy rhubarb flavor. It was a hit!

From that day on, Rhubarb Cheesecake became a staple in our household, a dessert we looked forward to enjoying on special occasions and family gatherings. I was proud to have learned such a delicious recipe from my dear friend Martha and to have passed it down to my own family.

Over the years, I have continued to make Rhubarb Cheesecake, tweaking the recipe here and there to suit my family's tastes. I have shared the recipe with friends and neighbors, spreading the joy of this delightful dessert far and wide.

Each time I make Rhubarb Cheesecake, I am reminded of that warm summer day at Martha's garden party, where I first laid eyes on this incredible recipe. It has become a cherished part of my culinary repertoire, a dish that brings joy and comfort to all who taste it.

I am grateful for the opportunity to learn and create in the kitchen, to experiment with new flavors and techniques, and to share the fruits of my labor with those I love. And I will always treasure the memory of that magical day when Rhubarb Cheesecake first entered my life, forever changing the way I viewed desserts and the power of a good recipe.