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Twice-Baked Rhubarb Cheesecake

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This twice-baked rhubarb cheesecake blends creamy richness with a tart rhubarb topping for a balanced, elegant dessert perfect for spring and summer gatherings.

  • Author: Ella
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 5 hours 40 minutes (including chilling)
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 1/2 cup unsalted butter, melted
  • 2 tbsp granulated sugar (for crust)
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup granulated sugar (for filling)
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 3 large eggs
  • 2 cups fresh rhubarb, chopped
  • 2 tbsp lemon juice
  • 1/3 cup granulated sugar (for topping)
  • Powdered sugar (optional, for garnish)

Instructions

  1. Preheat the oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the pan and bake for 10 minutes. Let cool.
  3. Beat cream cheese until smooth. Add sour cream, 3/4 cup sugar, vanilla, and cornstarch; mix well.
  4. Add eggs one at a time, beating just until blended after each addition.
  5. Pour filling over cooled crust. Bake at 325°F (160°C) for 45 minutes until center is just set.
  6. Cool slightly, reduce oven to 275°F (135°C), and bake for another 30 minutes.
  7. Cool completely at room temperature, then refrigerate.
  8. In a saucepan, simmer chopped rhubarb, lemon juice, and 1/3 cup sugar until thick and jammy.
  9. Spread cooled rhubarb topping over cheesecake. Chill at least 4 hours or overnight.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • For a gluten-free version, use gluten-free graham crackers or almond flour.
  • Greek yogurt can replace sour cream for a tangier flavor.
  • Frozen rhubarb works if thawed and drained first.
  • Cheesecake can be frozen without topping and thawed before serving.
  • Crustless variation can be made with parchment-lined pan.

Nutrition

Find it online: https://elladishes.com/twice-baked-rhubarb-cheesecake/