Rhubarb Cheesecake – a delicious recipe with graham crumbs, butter, rhubarb, sugar, water, corn starch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan.
3
Bake 10 min.
4
Set aside to cool.
5
Bring rhubarb, 1/4 cup sugar, water and corn starch to boil in medium saucepan on medium heat.
6
Reduce heat to medium-low; cook and stir 5 to 7 min.
7
or until thickened.
8
Beat cream cheese and remaining sugar in large bowl with mixer until blended.
9
Add eggs, 1 at a time, mixing on low speed after each just until blended.
10
Pour into crust.
11
Top with rhubarb mixture and swirl with a knife.
12
Bake 40 to 45 min.
13
or until centre is almost set.
14
Run knife around rim of pan to loosen cake; cool before removing rim.
15
Refrigerate 4 hours.
16
Warm jam for 20 sec.
17
in microwave on HIGH.
18
Brush over cooled cheesecake.
1159
kcal
Calories
86
g
Fat
63
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups graham crumbs, 1/3 cup butter, melted, 2 cups chopped rhubarb, 1 cup sugar, divided, and more.
Yes, Rhubarb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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