Prep: 20 mins | Cook: 45 mins | Total: 1 hr 5 mins | Servings: 12 | Yield: 1 9-inch cheesecake
A magnificent cheesecake that I have discovered recently. I love how moist and creamy this is on the inside. I served this yesterday, and my kids could not get enough of it! Give it a try, and I am sure that your kids are going to love it as well. Enjoy!
1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2 large eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Prepare a 9-inch springform pan.
Step 3: In a medium mixing bowl, add the 1/4 cup of sugar, 1 cup of flour, and 1/2 cup of butter. Stir until well mixed.
Step 4: Transfer the mixture into the pan and press it on the bottom.
Step 5: In a medium mixing bowl, add the 1/2 cup sugar, 1 tablespoon flour, and chopped rhubarb. Toss to mix all the ingredients, then pour it into the crust.
Step 6: Place inside the preheated oven and bake for 15 minutes or until done.
Step 7: Remove from the oven and let it sit on a wire rack.
Step 8: Reduce the heat of the oven to 175 degrees C or 350 degrees F.
Step 9: In a large mixing bowl, add the 1/2 cup of sugar and cream cheese. Beat until well mixed.
Step 10: Add in eggs gradually and beat every addition. Transfer the mixture on top of the hot rhubarb.
Step 11: Put it back in the oven and bake for another 30 minutes or until done.
Step 12: In a small mixing bowl, add the 2 tablespoons of sugar, 1 teaspoon vanilla, and 1 cup of sour cream. Stir until well mixed.
Step 13: Remove cheesecake from the oven and spread sour cream on top right away.
Step 14: Serve and enjoy!
Per Serving: 387.5 calories; protein 6g 12% DV; carbohydrates 34.7g 11% DV; fat 25.7g 40% DV; cholesterol 100.8mg 34% DV; sodium 188.3mg 8% DV.
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