Rhubarb Cheesecake

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

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 388 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• 2 (8 ounce) packages cream cheese
• 3 cups chopped rhubarb
• 0.5 cup butter
• 0.5 cup white sugar
• 0.25 cup white sugar

Recipe Instructions

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.

Step 5

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.