Rhubarb Cheesecake
A community recipe by AllanNot tested or verified by Nigella.com
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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. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 2 tablespoons 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). 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. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot. 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.
Introduction
A different detour from the usual cheesecakes, where rhubarb is used. The custard is smooth, tangy, and delicious.
Ingredients
Serves: 6
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup butter
- 3 cups chopped, rhubarb (frozen is fine)
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 8 ounces cream cheese
- ½ cup granulated sugar
- 2 eggs
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Method
Rhubarb Cheesecake is a community recipe submitted by Allan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Susanbellis on 8th June 2014
Show more commentsThis cheesecake is truly superb. Easy to make if you follow the instructions. I was worried about the rhubarb not softening or giving out too much liquid but neither happened. I was unsure about putting sour cream on the hot cheesecake but it made a great look to the top. I wasn't sure whether should be served warm but best chilled where it sets perfectly to remove from the baking tin. The biscuit base is gorgeous. Enjoy!