rhubarb cheesecake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/2 cup butter
• 3 cups chopped rhubarb
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 2 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 2 eggs
• 1 cup sour cream
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). in a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. mix until crumbly and pat into the bottom of a 9 inch springform pan.
• in a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. pour crust. bake in preheated oven for 15 minutes. remove from oven and set aside. reduce oven temperature to 350 degrees f (175 degrees c).
• in a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. beat in the eggs one at a time. pour over hot rhubarb in the pan.
• bake in the preheated oven for 30 minutes, or until filling is set. cover with sour cream topping while still hot.
• to make the sour cream topping: in a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. mix well and spread on top of cake.