Name: Creamy Rhubarb Cheesecake
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Unbaked pie shell - 1 (9 inch); Chopped fresh rhubarb - 3 cups; White sugar - ½ cup; All-purpose flour - 3 tablespoons; Cream cheese, softened - 1 (8 ounce) package; White sugar - ½ cup; Eggs - 2; Sour cream - 1 (8 ounce) container; White sugar - 2 tablespoons; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Rhubarb Cheesecake

1. Unbaked pie shell - 1 (9 inch)

2. Chopped fresh rhubarb - 3 cups

3. White sugar - ½ cup

4. All-purpose flour - 3 tablespoons

5. Cream cheese, softened - 1 (8 ounce) package

6. White sugar - ½ cup

7. Eggs - 2

8. Sour cream - 1 (8 ounce) container

9. White sugar - 2 tablespoons

10. Vanilla extract - 1 teaspoon

How to cook deliciously - Creamy Rhubarb Cheesecake

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).

3. Stage

In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.

4. Stage

Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.