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Lyna Recipes

Creamy Rhubarb Cheesecake Everyone Loves

A creamy baked rhubarb cheesecake with a buttery crust, tangy rhubarb layer, and smooth sour cream topping for a rich spring dessert.
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Prep Time 30 minutes
Cook Time 1 hour
chill time 5 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup melted butter
For the Rhubarb Layer:
  • 3 cups rhubarb chopped
  • 3/4 cup granulated sugar
  • 1 tablespoon water
For the Cheesecake Filling:
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • For the Sour Cream Topping:
  • 1 cup sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter until combined.
  2. Press crust mixture firmly into a springform pan and bake for 8–10 minutes. Let cool.
  3. Cook rhubarb with sugar and water over medium heat until soft and thickened, about 10–12 minutes. Cool slightly.
  4. Beat cream cheese until smooth, then add sugar, eggs, and vanilla. Mix until creamy and lump-free.
  5. Pour cheesecake filling over cooled crust.
  6. Spoon rhubarb mixture over filling and gently swirl if desired.
  7. Bake for 55–65 minutes until edges are set and center slightly jiggles.
  8. Cool slowly at room temperature, then refrigerate for at least 4 hours.
  9. Mix sour cream, sugar, and vanilla, then spread over chilled cheesecake before serving.

Notes

Do not overbake or the cheesecake will crack and dry out. Let it cool gradually before refrigerating to prevent splitting. Best made a day ahead for cleaner slices and better flavor.