Rhubarb Cheesecake

Rhubarb Cheesecake

Photo by Joann J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup flour

  • ¼

    c. white sugar

  • ½

    c. butter

  • 3

    c. chopped rhubarb

  • ½

    c. white sugar

  • 1

    Tbsp. flour

  • 2

    pkg (8 oz.) cream cheese softened

  • ½

    c. white sugar

  • 2

    eggs

  • 1

    c. sour cream

  • 2

    Tbsp. white sugar

  • 1

    tsp. vanilla extract

Directions

Preheat oven to 350 degrees. Mix 1 c. flour, 1/4 c. sugar and 1/2 c. softened butter, until crumbly. Place the mixture on the bottom of a greased 9 inch springform pan. Pat down lightly. In a bowl combined rinsed, chopped rhubarb, 1/2 c. white sugar and 1 Tbsp flour. Pour this over the crust. Bake 15 minutes. Remove from oven and put aside. In mixing bowl, beat the cream cheese and 1/2 c. sugar until fluffy. Add in the eggs which have been beaten slighty. Mix only until the eggs are mixed in. Do not over beat. Bake 30 minutes or until cheesecake is set (I use a thermometer and bake until 165 degrees). Pour sour cream mixture on top while still hot. To make sour cream topping: in bowl mix 1 c. sour cream, 2 Tbsp. sugar and vanilla. Take our of oven and leave cheesecake for 1 hour, slide knife around edge and remove rim. Leave until room temp and then put into refrigerator. Refrigerate overnight before serving.


Nutrition

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