Description
A creamy cheesecake with a crisp oat crumble topped with tart rhubarb.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sour cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a springform pan thoroughly.
- Combine chopped rhubarb, 1 cup sugar, and cornstarch in a medium saucepan. Cook over medium heat for 5-7 minutes until rhubarb softens.
- In a large mixing bowl, beat together cream cheese, sour cream, 3/4 cup sugar, and vanilla until smooth.
- Incorporate eggs one at a time, stirring well after each addition.
- Pour half of the cream cheese mixture into the prepared pan, spreading it evenly.
- Spoon the rhubarb mixture over the cream cheese layer, then top with the remaining cream cheese mixture.
- Mix rolled oats, flour, brown sugar, and melted butter in another bowl until crumbly.
- Sprinkle the crumble over the cheesecake mixture.
- Bake for 50-60 minutes until the center is set.
- Cool the cake and refrigerate for at least 4 hours before serving.
- Serve with whipped cream.
Notes
For best results, chill the cheesecake overnight. You can substitute Greek yogurt for sour cream or use mascarpone for a different texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 24g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: rhubarb cheesecake, dessert, crumble, spring recipes, cheesecake, creamy dessert