Description
A delightful blend of tart rhubarb and creamy cheesecake in a buttery crust, perfect for spring gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup cold salted butter
- 16 ounces softened cream cheese
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups fresh chopped rhubarb
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×9 inch pan and line it with parchment paper for easy removal.
- Combine 1 cup all-purpose flour and 1/3 cup powdered sugar in a mixing bowl.
- Cut in 1/2 cup cold salted butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared pan to form a crust.
- Bake the crust in the preheated oven for 20 minutes or until lightly golden.
- Mix 16 ounces softened cream cheese and 2/3 cup granulated sugar in a large bowl until smooth.
- Add 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon pure vanilla extract until combined.
- Incorporate 2 cups fresh chopped rhubarb and 1 tablespoon lemon juice into the cream cheese mixture.
- Pour the creamy filling over the pre-baked crust, spreading it evenly.
- Bake the assembled dessert for an additional 30 minutes or until the filling is set.
- Cool the pan on a wire rack for at least an hour at room temperature.
- Chill the cheesecake squares in the refrigerator for at least 2 hours before cutting into squares.
Notes
For a lower-calorie option, consider using sugar-free alternatives for granulated sugar. Fresh rhubarb yields the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg