Saturday, May 12, 2012

Rhubarb Cheesecake

I have made this cheesecake a number of times and I made it yet again for my daughter's birthday..on her request. Brought it to her work place..I'm hearing it went over quite well! This is not what you would call low cal by any means but rather a delicious treat during fresh rhubarb season!

Ingredients:

Crust:
  • 1 cup flour
  • 3 tablespoons sugar
  • 1/2 cup butter, softened
Rhubarb layer:
  • 3 cups rhubarb, chopped
  • 1/2 cup sugar
  • 2 tablespoons flour
Cream cheese layer:
  • 2 packages (250 grams/8 oz) cream cheese
  • 1/2 cup sugar
  • 2 eggs
Topping:
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
Method:
  1. Preheat oven to 425º.
  2. Mix crust ingredients and pat into a 9" baking dish, should be at least 2" deep. You can use a 9" springform pan.
  3. Bake for 10 to 12 minutes or just until it starts to brown. Remove from oven.
  4. Reduce oven heat to 350º.
  5. Mix rhubarb layer ingredients and spread over the crust.
  6. Beat cream cheese and sugar until creamy. Add eggs one at a time and beat until well blended. Spread over the rhubarb.
  7. Return to oven and bake for 35 minutes, until filling is set.
  8. Whisk together topping ingredients until well blended and spread on cheesecake while still hot. 
  9. Allow to cool completely in fridge before serving.
  10. Keep refrigerated.

31 comments:

  1. It was amazing...as usual! Thanks so much for baking this for me & being able to share this delicious 'calorie-free' dessert with my co-workers! ;)

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  2. I have a recipe almost identical to this one and it's an absolute family favourite - in fact I'm making it today for Mother's Day. We also make this for the cafe at our church's rhubarb festival. It is served with a drizzle of strawberry or caramel sauce - so yummy. You picture is terrific!

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  3. great recipe...I can almost taste the rhubarb...makes me drool...

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  4. Looks good! Would you double it for a 9x13 glass baking pan?

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    Replies
    1. Yes it's perfect for a 9x13 pan when you double the recipe.

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  5. Oh my...this is stunning. Happy rhubarb season :)

    Blessings to All
    Anna, Toronto

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  6. Can you use light cream cheese and sour cream without altering the texture much? Looks absolutely delicious!!

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    Replies
    1. Sorry, I have not used light cream cheese or light sour cream in this recipe. Maybe someone else has an idea on that.

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    2. I would. I've never found a difference.

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    3. Light cream cheese (also known as neufchatel or 1/3 less fat cream cheese) should not make a difference. In fact I prefer neufchatel to regular cream cheese and use it often (though I've never made cheesecake, so I can't judge on that). Light sour cream might be pushing it - I've found the texture is usually much runnier than full-fat. Fat free of either would be a disaster.

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    4. I used light cream cheese and low fat 1% (not no fat) sour cream and it was amazing!

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  7. shirley reimer bertheletteMay 12, 2012 at 11:42 AM

    As always,,Betty ,,you make it look sooo- good,, will try this,,,:) Did they say it was Calorie Free!! (LOL)!!!

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  8. shirley reimer bertheletteMay 12, 2012 at 12:41 PM

    Oh !!I was going to mention== Like the pan size,, great for a small family!! and like the bigger one to for big family get togethers <3

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  9. oh this is great, i was looking for a new recipe to use the rhubarb
    thanks ladies...

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  10. is the sour cream for topping the commercial cream you buy in the tub?

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    Replies
    1. Yes, that is the right kind of sour cream. I used 5% but I'm sure the others would be okay too.

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    2. Betty, there was a question about using light sour cream and I see now that's what you used. I consider 5 or 7 per cent as light.

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  11. oh ! boy its 14 % cream used here ,,or is it light

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  12. I was wondering, if you could use raspberrys or blueberry?? It beautiful!!!

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    Replies
    1. I'm sure you could..that would be so pretty with those bright colors!

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  13. And I thought I was done with rhubarb baking, this looks like a must try.
    Thanks for another great rhubarb recipe. It will be my third from your site.

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  14. This looks so good - I love rhubarb and mine has just come up. Do I see a sprinkling of something on top of the sour cream layer, coarse sugar maybe? It looks so pretty.

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    Replies
    1. Yes I did sprinkle a bit of sparkling white sugar on top. I thought it didn't really show off that much..I guess it did..you noticed:)

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    2. I thought it was coconut on top. That'd be good too.

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    3. Fred and Shirley..you are on to something, I love the idea of coconut on top, I can never say no to coconut:)

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  15. This Dessert is amazing. I was one of the lucky co-workers that got to try it. I will definitly be making this.

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  16. Could you add strawberries to this as well? And would it come out the same?

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    Replies
    1. I haven't added strawberries to the rhubarb in this dessert but I think it could work if you used fresh strawberries. If you try it let us know!

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  17. I baked this with 1 cup strawberries and 2 cups rhubarb. It was really good but the strawberries over powered the rhubarb. But that being said it was really good. Just watch how much fruit you use.

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  18. This recipe has been on my mind ever since you posted it so it is in the oven this very moment.

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  19. Hi there! Made this for my dad's bday and everyone thought it was the best cheesecake ever! Now it's my husband's bday and it's saskatoon season. What do you think it would be like if I switched up saskatoons for the rhubarb?

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