I recently made a rhubarb cheesecake with the rhubarb that grows here at the Jason Farm, which I believe has been growing on the farm since before my Grandma Jason lived here. It was the first attempt at using some of the wonderful gifts we're finding everywhere on the property. Everyone thought it was delicious and it only lasted a couple of days. Definitely a keeper recipe from Allrecipes (see below) I'll make again before the summer is over!
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| Delicious Rhubarb Cheesecake |
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| Breaking Ground in the Spring |
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| After a Couple of Harvests (I put most of it in the freezer) |
Rhubarb Cheesecake
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An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping. (I actually tweaked the recipe a little - See notes)
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
Servings: 12
Yields: One 9-inch cheesecake
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
Servings: 12
Yields: One 9-inch cheesecake
Ingredients
1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb (I used 5 cups and I'll probably use 6 next time)
½ cup white sugar (I increased to 3/4 cup and I'll increase it to 1 cup next time)
1 tablespoon all-purpose flour (I increased it to 2 tablespoons)
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
Directions
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 (or 3/4 to 1 cup) sugar and 1 (or 2) tablespoons flour. Pour onto crust. Bake in preheated oven for 15 minutes (I baked it for 20 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. (Next time I'll add 2 teaspoons of lemon juice.) 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 (I did not use the "water-bath" method of baking, but I did place the pan on a foil-covered cookie sheet, because there was some liquid that leaked from the pan. I baked it for 40 minutes), or until filling is set (When the cheesecake is done, the center should still look slightly moist. Gently jiggle the pan. The center of the cheesecake should look slightly loose and will jiggle - Cheesecake Tips Link). Cover with sour cream topping (Step 5) while still hot. Let cool, then cover and place in refrigerator. I made it the day before, so the cheesecake was in the frig for almost 24 hours. Remove the springform pan ring before serving. Most tips will tell you to let the cheesecake reach room temperature, but I found that it cut and tasted better if it was refrigerated just before serving.
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.
