Description
A recipe for a creamy baked cheesecake featuring a tart rhubarb swirl balanced by sweet white chocolate.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 1 pound cream cheese, softened
- 1 cup granulated sugar (for filling)
- 8 ounces white chocolate, melted and cooled slightly
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pound rhubarb, chopped into 1/2 inch pieces
- 1/4 cup granulated sugar (for rhubarb)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
- Prepare the rhubarb: Combine chopped rhubarb, 1/4 cup sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until the rhubarb softens slightly but still holds its shape. Drain off excess liquid and let cool completely.
- Prepare the filling: Beat the softened cream cheese and 1 cup sugar until smooth. Beat in the cooled, melted white chocolate, sour cream, eggs one at a time, and vanilla extract until just combined. Do not overmix.
- Pour half of the cheesecake filling over the cooled crust. Spoon dollops of the cooled rhubarb mixture over the filling. Pour the remaining filling over the top.
- Create a swirl pattern by gently running a knife through the layers.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 60 to 75 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
- Remove from the water bath, cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, preferably overnight, before serving.
Notes
- For a smoother swirl, you can mash about half of the cooked rhubarb before adding it to the filling.
- If you prefer a different crust, substitute vanilla wafer crumbs for graham crackers.
- To prevent cracking, make sure all your dairy ingredients are at room temperature before mixing the filling.
- Prep Time: 30 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg