Rhubarb cheesecake 

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Ingredients:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the rhubarb compote:

  • 2 cups chopped rhubarb (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1/4 cup water

For the cheesecake filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the topping:

  • Additional rhubarb compote
  • Fresh sliced strawberries (optional)
  • Whipped cream (optional)

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form the crust.
  3. In a saucepan, combine the chopped rhubarb, sugar, and water for the rhubarb compote. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened slightly, about 10-15 minutes. Remove from heat and let cool.
  4. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
  6. Pour half of the cheesecake batter over the prepared crust in the springform pan. Spoon half of the cooled rhubarb compote over the batter. Use a knife to gently swirl the rhubarb compote into the cheesecake batter.
  7. Repeat with the remaining cheesecake batter and rhubarb compote, swirling them together gently.
  8. Place the springform pan on a baking sheet to catch any potential leaks, then transfer it to the preheated oven.
  9. Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
  11. Remove the cheesecake from the oven and let it cool completely at room temperature.
  12. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to chill and set.
  13. Before serving, garnish the rhubarb cheesecake with additional rhubarb compote, fresh sliced strawberries, and whipped cream if desired.
  14. Slice and serve your delicious rhubarb cheesecake, and enjoy!
  15. This rhubarb cheesecake is a delightful combination of tangy and sweet flavors, with a creamy texture that’s sure to please your taste buds. It’s a perfect dessert for

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