08/13/2025
Recipe of the Month- Rhubarb Cheesecake
These rhubarb cheesecake squares are the ultimate summer dessert. Creamy, tangy cheesecake meets a buttery crust and tart rhubarb swirl, the perfect balance of rich and refreshing.
Ingredients
For the Crust
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
For the Rhubarb Topping:
2 cups fresh rhubarb, chopped
1/2 cup sugar
2 tbsp cornstarch
1/4 cup water
1/2 tsp lemon zest
Instructions
1) Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2) In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the baking pan and bake for 10 minutes. Let cool.
3) Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
4) In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the baking pan and bake for 10 minutes. Let cool.
5) Gently spoon the rhubarb mixture over the cheesecake layer, swirling slightly with a knife for a marbled effect.
6) Bake for 35-40 minutes or until the center is set. Cool to room temperature, then refrigerate for at least 4 hours before slicing.
