Description
This Rhubarb Cheesecake pairs a creamy, tangy filling with a vibrant, tart rhubarb compote topping. With a buttery graham cracker crust and a nostalgic nod to springtime baking, it’s a fresh, balanced dessert perfect for celebrating the season or reminiscing about simpler days.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Rhubarb Compote
- 2 cups fresh rhubarb, chopped
- ½ cup granulated sugar
- 1 tbsp lemon juice
Optional Garnish
- Fresh mint leaves
- Lemon zest
Instructions
- Make the Crust: Combine graham cracker crumbs with melted butter and press into a springform pan. Chill for 15 minutes, then bake at 350°F (175°C) for 8 minutes. Cool before adding filling.
- Prepare the Filling: Beat cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Blend in sour cream, vanilla, and lemon juice. Pour over crust and smooth the top.
- Bake the Cheesecake: Bake in a water bath at 325°F (160°C) for 55–65 minutes. Turn off oven, crack the door, and let cool for 1 hour. Chill in the fridge for at least 6 hours or overnight.
- Make the Rhubarb Compote: Cook rhubarb, sugar, and lemon juice over medium heat until soft and jammy, about 10–15 minutes. Let cool completely.
- Assemble and Serve: Spoon rhubarb compote over the chilled cheesecake. Garnish with mint or lemon zest if desired. Serve chilled for best texture and flavor.
Notes
- Use room temperature cream cheese and eggs for a smooth batter.
- A water bath prevents cracks and ensures even baking.
- Chill overnight for best flavor and clean slicing.
- Use fresh rhubarb when in season for best color and taste.
- Add strawberries or raspberries for a fruitier twist in the compote.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: rhubarb cheesecake, spring cheesecake, fruit cheesecake, tart topping, nostalgic dessert