Description

Craving a dessert that’s creamy, tangy, and utterly indulgent? What if you could combine the tart zing of rhubarb with the velvety richness of cheesecake in one stunning treat? Say hello to Rhubarb Cheesecake! This elegant dessert features a buttery graham cracker crust, a smooth cream cheese filling, and a vibrant rhubarb swirl, baked to perfection and chilled for a refreshing finish.

Ingredients

For the Crust

Graham Cracker Crumbs (1½ cups, about 10–12 full sheets): Create a buttery, crunchy base for the cheesecake.
Granulated Sugar (¼ cup): Sweetens the crust, enhancing its flavor.
Unsalted Butter (½ cup, melted): Binds the crumbs for a firm, cohesive crust.

For the Rhubarb Layer

Fresh Rhubarb (2 cups, chopped): Provides a tart, tangy compote that swirls into the cheesecake.
Granulated Sugar (½ cup): Sweetens the rhubarb, balancing its tartness.
Water (1 tbsp): Helps cook the rhubarb into a thickened, spreadable compote.

For the Cheesecake Filling

Cream Cheese (2 packages, 8 oz each, softened): Forms the rich, creamy foundation of the cheesecake.
Granulated Sugar (½ cup): Sweetens the filling without overpowering the rhubarb.
Large Eggs (2): Add structure and smoothness to the filling.
Vanilla Extract (1 tsp): Enhances the filling with a warm, aromatic note.

Substitutions and Variations

Graham Cracker Crumbs: Use vanilla wafer crumbs, gingersnap crumbs, or gluten-free graham crackers; a chocolate cookie crust adds a decadent twist.
Sugar: Reduce to ⅓ cup in the rhubarb or filling for a tarter flavor; use coconut sugar for a refined sugar-free option.
Butter: Swap with vegan butter or margarine for a dairy-free crust.
Rhubarb: Use frozen rhubarb (no need to thaw) or replace half with 1 cup chopped strawberries for a sweeter, strawberry-rhubarb version.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Eggs: For a vegan version, use ½ cup silken tofu or 2 tbsp cornstarch mixed with 2 tbsp water per egg, though texture may vary.
Vegan Option: Use vegan graham crackers, vegan butter, vegan cream cheese, and a vegan egg substitute (e.g., silken tofu or cornstarch slurry).
Gluten-Free: Use gluten-free graham crackers and ensure all ingredients are gluten-free.

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Instructions

Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium mixing bowl, combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter.
- Stir until the mixture resembles wet sand, about 1 minute.
- Press the mixture firmly and evenly into the bottom of a greased 9-inch springform pan using a flat-bottomed glass or measuring cup.
- Set aside, no pre-baking needed.
- Tip: Grease the pan’s sides lightly to prevent sticking, and press the crust tightly for a sturdy base.
Prepare the Rhubarb Layer:
- In a small saucepan, combine 2 cups chopped fresh rhubarb, ½ cup granulated sugar, and 1 tbsp water.
- Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture is slightly thickened, about 8–10 minutes.
- Remove from heat and let cool to room temperature, about 15–20 minutes, stirring occasionally to prevent a skin from forming.
- Tip: Chop rhubarb into ½-inch pieces for even cooking, and cool completely to avoid melting the cheesecake filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat 2 (8 oz) packages softened cream cheese with ½ cup granulated sugar using a hand mixer or stand mixer on medium speed until smooth and lump-free, about 2–3 minutes.
- Add 2 large eggs one at a time, mixing well after each addition, about 30 seconds each.
- Add 1 tsp vanilla extract and mix until just combined, about 15 seconds, avoiding overmixing to prevent cracks.
- Tip: Soften cream cheese at room temperature for 30–60 minutes for easy mixing, and scrape the bowl to ensure even blending.
Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula to create a smooth surface.
- Spoon the cooled rhubarb mixture in dollops over the filling, then use a knife or skewer to gently swirl it into the cheesecake, creating a marbled effect.
- Tip: Swirl gently to maintain distinct rhubarb streaks, and avoid overmixing to keep the layers separate.
Bake:
- Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 45–50 minutes, or until the center is set but slightly jiggly (like gelatin).
- Check for doneness: the edges should be slightly puffed, and the center should move slightly when gently shaken.
- Tip: If the top browns too quickly, cover loosely with foil after 35 minutes; avoid opening the oven door frequently to prevent cracks.
Cool and Chill:
- Remove the cheesecake from the oven and let it cool in the pan at room temperature for 1 hour to prevent cracking.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set the filling.
- Tip: Cool gradually to avoid cracks, and refrigerate uncovered for the first hour if condensation is a concern.
Serve:
- Run a knife around the edge of the springform pan to loosen the cheesecake, then remove the pan’s ring.
- Slice into 8–10 wedges using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally topped with whipped cream, extra rhubarb compote, or fresh strawberries.
- Tip: Dip the knife in hot water for cleaner cuts, and serve immediately to maintain the cheesecake’s texture.