Rhubarb Cheesecake

I love cheesecake and Ian loves rhubarb, so this was a no-brainer combination for me. It’s probably the best cheesecake I’ve made to date, too, with the avocado one a close second. I’m not ashamed to admit that we had this for breakfast a few times while it survived, but it didn’t last long. It was that good.

rhubarbcheesecake

Rhubarb Cheesecake

  • 2 blocks cream cheese
  • 2 c. sour cream
  • 3 eggs
  • 1/2 c. and 1/4 c. sugar
  • 1/4 c. flour
  • 8 oz melted white chocolate
  • 1 tsp vanilla extract
  • juice of three Meyer lemons
  • 1 lb. rhubarb, chopped
  • 1/2 stick butter, melted
  • 1 1/2 c. ground graham crackers

Preheat oven to 350°F. In a saucepan, combine rhubarb, 1/4 c. sugar and lemon juice. Cook on low-medium heat until cooked through. Allow to cool. Combine melted butter and graham cracker crumbs and press into the bottom of a springform pan. In a bowl, combine cream cheese, sour cream, eggs, 1/2 c. sugar, flour, vanilla and melted white chocolate. Pour into springform pan, and pour rhubarb mixture over it, swirling it in with a butter knife. Bake for one hour or until set. Allow to cool before placing in the refrigerator; refrigerate overnight before serving.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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