Rhubarb Cheesecake
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour2 tbsps
White Sugar1 cup
Butter3 cups
Rhubarb (chopped)2
Eggs1 cup
Sour Cream1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter
3
Mix until crumbly and pat into the bottom of a 9 inch springform pan
4
In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour
5
Pour onto crust
6
Bake in preheated oven for 15 minutes
7
Remove from oven and set aside
8
Reduce oven temperature to 350 degrees F (175 degrees C)
9
In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy
10
Beat in the eggs one at a time
11
Pour over hot rhubarb in the pan
12
Bake in the preheated oven for 30 minutes, or until filling is set
13
Cover with sour cream topping while still hot
14
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla
15
Mix well and spread on top of cake