Reviewed: May 24, 2012

I wanted to make it in a 9x13 pan to take to work easier, the only thing I did differently was add another block of cream cheese and also another egg for the 1:1 ratio, I did also put a small amount of extra sugar into the cream cheese mixture. This was a fabulous cheesecake! Not overly sweet and the perfect texture. The rhubarb was a nice flavor in the cheesecake.

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Reviewer:

divinecalamity

Reviewed: May 7, 2012

I made my own gluten free pastry case from this site (as DH is coeliac) and followed the rest of the recipe to a T. All the guests thought it a success all round! Thanks for sharing! Will be a "go-to" recipe from now!

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Reviewer:

love to cook

Cooking Level: Expert

Living In: Dublin, County Dublin, Ireland

Reviewed: Apr. 18, 2012

didn't care for the base, i substitued rhubarb for cherries as cannot get rhubarb anywhere, I noticed most cheesecakes call for 4 or 5 packages of cream cheese, this was only 2 packs, next time i will opt for more as not enough cheesecake mix, very thin layer. But it did taste good.

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Reviewer:

GraceDenver

Cooking Level: Intermediate

Home Town: Hull, Yorkshire, England, U.K.

Living In: Myrtle Beach, South Carolina, USA

Reviewed: Jul. 19, 2011

So simple to make and absolutely delicious!! Everyone loved it!!!!

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Reviewer:

davmcr11

Reviewed: Jul. 18, 2011

This was very yummy! I used 1 cup crushed graham crackers and 1/4 cup chopped pecans with the sugar for the crust - everything else I did as per the recipe. A great use for rhubarb!!

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Reviewer:

walker23

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Jul. 16, 2011

the crust didn't turn out - it stuck to the bottom of the greased pan

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Reviewer:

Ravin Sunkiller

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Houghton, Michigan, USA

Living In: Hancock, Michigan, USA

Reviewed: Jul. 11, 2011

a very good recipe....upped the rhubard as suggested..did in a 10 inch springform so increased to 18 servings...did the sour cream topping...baked for extra 15 minutes....devine...thnx for the recipe...

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Reviewer:

HEROKAT

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

Followed this recipe to the T and it was a hit with everyone. I think I would try graham cracker crust next time, my personal favorite. But it was very good and super beautiful! I used fresh raspberries and blueberries on the top.

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Reviewer:

simpledinners

Reviewed: Jun. 21, 2011

Amazing!!! Probably the best dessert I've ever eaten. I did add an extra 3 cups of rhubarb as reviewers suggested, and increased sugar to 1 1/2 c (due to increase of rhubarb). I will definately make this again and again. Make sure to use the sour cream topping-- unbelievably tasty!!

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: Jun. 3, 2011

absolutely fantastic, everyone I told I was going to make this was skeptical, but now they are all believers! Thanks for such an awesome diversion from the traditional crisp and cobbler for rhubarb.

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