Rhubarb Cheesecake
Discover my grandmother’s Rhubarb Cheesecake recipe – a perfect balance of tangy spring rhubarb atop creamy cheesecake with a buttery graham cracker crust. Simple to make, impossible to forget!
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 85 minutes plus cooling
- Yield: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups chopped fresh rhubarb
- 1/2 cup sugar
- 1 tablespoon water
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs with 1/4 cup sugar, then stir in melted butter until combined.
- Press mixture into bottom of 9-inch springform pan and bake for 10 minutes.
- Cool crust completely on wire rack.
- Combine rhubarb, 1/2 cup sugar, and water in saucepan.
- Simmer mixture until rhubarb breaks down and thickens, about 10-15 minutes.
- Cool compote completely before spreading over cheesecake.
Find it online: https://www.kitchenmomy.com/rhubarb-cheesecake-2/