"An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping." — Barb
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2 (8 ounce) packages
This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the recipe exactly. I set the cake pan on a double layer of foil and wrapped it around the outside, that kept all the butter and/or rhubarb juices in the foil, not all over the oven! Then I baked it for 45 minutes at 350*, shut the oven off and left the cheesecake in for another 15 minutes.
The whole family loves it and we will definitely make it again and again!
Thanks for the great recipe!!
This was my first baked cheesecake, and the cheesecake part turned out wonderfully. The crust however, was awful; it was soggy and bland. If I make this recipe again, I will definitely use a graham cracker or digestive cookie bottom instead.
I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. This cheescake was the best of the 3 I made AND I brought all three creations to work and again this cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem....when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubard leaked out of my sprinform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well...the final result was sooooo fantastic, this little mess was well worth it and I'd do it again!!! Thanks!!!
Definately a 5-star recipe!
The crust was perfect, neither too crisp nor too soggy, rhubarbs were soft and tasty, cream cheese was rich and creamy and the sour cream-topping added a final touch.
I made this for my dad's birthday, as his favorite desserts are made with rhubarb. I do think it needed more rhubarb than called for. That was also my first impression when I put it in the pan, but I didn't want to alter the recipe and possibly have it turn out wrong. The rhubarb really cooked down to a very thin layer of rhubarb. As a whole, it didn't have that strong rhubarb flavor I was looking for. The sour cream on top was just fine, though I was not sure I wanted to add it, I'm glad I did. I'd probably make this again, adding more rhubarb.
Fantastic. I, too, added 1/4 c chopped pecans to the crust, used 4 c rhubarb, and made sure to put my pan on a cookie sheet (and was glad I did). Delicious.
Made this for Easter and it turned out great! I added 1/4 cup chopped pecans to the crust and it added a wonderful flavor. Also used lite cream cheese and lite sour cream and both worked just fine! This is a great new way to use rhubarb.
Soooo good. Will definatly make again and again. I also found it needed a good extra 30 minutes to set properly.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 231
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