Recipe: Rhubarb Cheesecake

It’s summer time and my rhubarb plant is harvested. That means it’s time for rhubarb cheesecake. This delicious summer time treat is full of sweetness with a just a tad of bite. Oh, and it’s gluten free. The bonus part is you’ll have a lot of the strawberry rhubarb jam left over for toast or crumpets. Let’s get baking!

Ingredients

• 2 cups of rhubarb
• 1 1/2 cups of strawberries
• 1/4 cup of sugar
• 1 tablespoon of lemon juice
• a cup of gluten free graham crackers
• 1/4 cup of butter
• 2 packs of cream cheese
• 1/4 cup of white sugar and brown sugar
• 2 teaspoons of vanilla
• 2 eggs
• 1/2 a cup of the strawberry rhubarb jam

Okay, first gather all of your ingredients. Time to make the strawberry rhubarb jam. This is the good stuff.

Cut the rhubarb into 1 inch pieces, anything larger and the fibres will be too long, even when it’s broken down, then cut the strawberries into quarters.

Add the fruit to a pot with a 1/4 cup of white sugar and the lemon juice. Bring to a boil and simmer for 15 minutes, until it’s getting thick.

Once the jam is thick, let it cool. Set aside a 1/2 cup and jar up the rest.

While the jam is cooking, let’s get the cheesecake base going. Crumble your gluten free graham crackers in your blender or food processor. Mix with 1/4 cup of melted butter. Then, line an 8×8 pan with parchment paper. Press the gluten free crust into the pan. Chill for about 10 minutes.

Cheesecake time

Whip and soften the 2 packs of cream cheese, then add in the sugars and vanilla.

Once the cheesecake is soft, and lump free, add in the eggs one at a time. Mix well.

Time to layer in the rhubarb goodness!

Take 1/2 of the cheesecake mixture and add in 1/2 cup of the jam you set aside.

Pour in 1/2 of the plain cheesecake mix on top of the crust. Top with 1/2 of the cheesecake jam mix. Swirl. Repeat.

Bake in the oven at 330 degrees for about 33-37 minutes.

Once it’s out, let it cool for about an hour, then pull it out of the pan. Let it cool for another hour and then freeze it if you want nice clean edges. Or, you can be like me and just cut away, creating messy edges that still taste like summertime sweetness.

So good.

Overall, this rhubarb cheesecake is delicious and quite easy to make. Thanks for stopping by and I’ll see you again this weekend. Bake up!

Recipe

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Rhubarb Cheesecake

Author: Ali

Servings: 12

It’s summer time and my rhubarb plant is harvested. That means it’s time for rhubarb cheesecake. This delicious summer time treat is full of sweetness with a just a tad of bite. Oh, and it’s gluten free. The bonus part is you’ll have a lot of the strawberry rhubarb jam left over for toast or crumpets. Let’s get baking!

Prep Time25 minutes minutes

Cook Time35 minutes minutes

Total Time1 hour hour

CourseBaking

CuisineAmerican

Ingredients

• 2 cups of rhubarb
• 1 1/2 cups of strawberries
• 1/4 cup of sugar
• 1 tablespoon of lemon juice
• a cup of gluten free graham crackers
• 1/4 cup of butter
• 2 packs of cream cheese
• 1/4 cup of white sugar and brown sugar
• 2 teaspoons of vanilla
• 2 eggs
• 1/2 a cup of the strawberry rhubarb jam

Instructions

• Set the oven to 330.
• Cut the rhubarb and strawberries into 1 inch pieces.
• Add the fruit to a pot with the sugar and the lemon juice. Boil and simmer for 15 minutes, until thick.
• Once thick, cool. Set aside a 1/2 cup and jar the rest.
• Crumble the gluten free graham crackers. Mix with melted butter. Then, line an 8x8 pan with parchment paper. Press the crust into the pan. Chill for 10 minutes.
• Whip and soften the cream cheese, then add in the sugars and vanilla.
• Once soft, and lump free, add in the eggs. Mix well.
• Layer by taking 1/2 of the cheesecake mixture and add in 1/2 cup of the jam you set aside.
• Pour in 1/2 of the plain cheesecake mix on top of the crust. Top with 1/2 of the cheesecake jam mix. Swirl. Repeat.
• Bake in the oven at 330 degrees for 33-37 minutes.
• Once it's out, let it cool before cutting. Freeze for clean cuts. Eat up and enjoy!