Delicious Rhubarb Cheesecake Recipe

Ingredients

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

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup of flour, 1/4 cup of sugar, and 1/2 cup of butter. Mix until the mixture is crumbly, then press it into the bottom of a 9-inch springform pan to form the crust.
2. Gently toss the chopped rhubarb with 1/2 cup of sugar and 1 tablespoon of flour. Pour the mixture onto the prepared crust and bake in the preheated oven for 15 minutes. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 350 degrees F (175 degrees C).
3. In a large bowl, beat the cream cheese and 1/2 cup of sugar together until the mixture is smooth and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated. Pour this cream cheese mixture evenly over the hot rhubarb filling in the pan.
4. Return the cheesecake to the preheated oven and bake until the filling is set, approximately 30 minutes. While the cheesecake is still hot, carefully spread the sour cream topping over the surface.
5. Prepare the sour cream topping by combining 1 cup of sour cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract in a small bowl. Mix the ingredients thoroughly until well combined. Spread the topping evenly over the warm cheesecake.

Nutrition

• Calories: 388 kcal
• Fat Content: 26 g
• Fiber Content: 1 g
• Sugar Content: 24 g
• Sodium Content: 188 mg
• Protein Content: 6 g
• Cholesterol Content: 101 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g