Let’s take advantage of the rhubarb to make this superb fresh and fruity cheesecake recipe!
Prep Time: 30 minutes
Baking Time: 40 minutes at 350° F (180° C)
Rest Time: 24 h in the fridge
Difficulty: easy
For: a round mold of about 11 inches in diameter (28-30 cm)
Ingredients
For the dough base
- 1 3/4 cup of all-purpose flour (250 g)
- 1/3 cup of granulated sugar (75 g)
- ¼ teaspoon of salt
- 1/2 cup + 1 tablespoon of cold butter (125 g), cut in small chunks
- 1 egg
- 2-5 tablespoons of cold water
Instructions
- Line the bottom of the mold with baking paper and grease the edges.
- In the bowl of the food processor, mix the flour, sugar and salt. Add the butter and egg and work quickly into a soft dough, without kneading it. If the dough is too crumbly, add cold water, one spoon after the other.
- Put the dough in the mold, flatten it, cover it and put it in the fridge for 30 minutes.
For the rhubarb cheesecake
- 1 1/2 cup of rhubarb, cut in small chunks (300 g)
- 4 tablespoons of granulated sugar
- 1 teaspoon of vanilla extract
- 8 oz of cream cheese (225 g) (ex. Philadelphia)
- 1/4 cup of sour cream (180 g)
- 2 eggs
- 1/3 cup of granulated sugar (70 g)
- 1 tablespoon of all-purpose flour
Instructions
- Preheat the oven to 350° F (180° C).
- Put the rhubarb, 4 tablespoons of sugar and 1 teaspoon of vanilla extract in a saucepan. Bring to a boil, then lower the heat and cook for about 5 minutes. Allow to cool.
- In a bowl, combine the cream cheese, sour cream, eggs, sugar and the flour. Gently stir in the rhubarb.
- Spread over the dough base.
- Bake for about 40 minutes at 350° F (180° C).
- Let cool, unmould and chill for 24 hours in the fridge.
- Serve with raspberries or strawberries.
The suggestion: The cheesecake can also be prepared with frozen rhubarb. In this case, bake for about 20 minutes in a preheated oven at 350 ° F (180° C). Remove from the oven, cover with aluminum foil, bake for another 20 minutes. Remove the aluminium foil. Let cool as mentioned above.