Rating: 4.5 stars 4.6
264 Ratings
  • 5 star values: 203
  • 4 star values: 41
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3

An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.

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  • In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).

  • In a large bowl, beat the cream cheese and 1/2 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 cake.

Nutrition Facts

388 calories; protein 6g; carbohydrates 34.7g; fat 25.7g; cholesterol 100.8mg; sodium 188.3mg. Full Nutrition
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