Description
Bake delightful Rhubarb Cheesecake Squares! This recipe balances tart rhubarb with creamy cheesecake for a perfect spring dessert.
Ingredients
Scale
- Crust Foundation:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- Creamy Cheesecake Core:
- 2 (8 oz) packages full-fat cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Tart Rhubarb Topping:
- 2 cups fresh rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar (adjust to taste)
- 1 tbsp cornstarch
- ¼ cup water or orange juice
Instructions
- Prepare the Crust Foundation:: First things first, preheat your oven to 350°F (175°C) and grab an 8×8 inch baking pan. Line it with parchment paper, leaving an overhang on the sides – trust me, this makes getting your Rhubarb Cheesecake Squares out so much easier later. In a medium bowl, mix those graham cracker crumbs with the sugar. Pour in the melted butter and stir until it’s all moistened, like wet sand. Press this mixture firmly into the bottom of your prepared pan. I use the bottom of a glass to get it really compact; don’t be shy! Pop it in the oven for about 8-10 minutes until it’s lightly golden. Take it out and let it cool a bit while you move on.
- Whip Up the Creamy Cheesecake Core:: While the crust cools, let’s tackle the cheesecake layer. In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until it’s super smooth and fluffy. This is where you want to avoid lumps, so scrape down the sides of the bowl often. Once it’s creamy, beat in the eggs one at a time, mixing just until combined after each addition. This is a critical step; overmixing here can incorporate too much air, which can cause your cheesecake to crack. Finally, stir in the vanilla extract and that lovely lemon zest. The smell alone is already making me happy!
- Craft the Tart Rhubarb Topping:: Now for the star of the show, the rhubarb! In a medium saucepan, combine your chopped rhubarb, sugar, cornstarch, and water (or orange juice). Stir it all together until the cornstarch is dissolved. Bring the mixture to a simmer over medium heat, stirring pretty constantly. Let it cook for about 5-7 minutes, or until the rhubarb softens and the mixture thickens into a lovely, glossy compote. It should coat the back of a spoon. Take it off the heat and let it cool down a little; we don’t want to put hot rhubarb on our delicate cheesecake batter!
- Assemble Your Rhubarb Cheesecake Squares:: Time to bring it all together! Pour the cheesecake batter evenly over your cooled graham cracker crust in the pan. Now, here’s where it gets artistic: spoon dollops of the cooled rhubarb topping over the cheesecake layer. You can leave it as dollops, or if you’re feeling fancy, take a knife and gently swirl the rhubarb into the cheesecake. Don’t go too crazy with the swirling, though, or you’ll mix it all in too much. I usually just do a few lazy swirls; it looks rustic and lovely. The contrast of the white and red is just beautiful.
- Bake to Golden Perfection:: Carefully place your pan back into the preheated oven. Bake for about 40-45 minutes. You’re looking for the edges to be set, but the center should still have a slight jiggle – that’s how you know it’s perfectly cooked. Don’t worry if it doesn’t look completely firm; it will set up more as it cools. Overbaking can lead to a dry cheesecake, and nobody wants that! My kitchen always smells incredible at this point, a mix of sweet and tangy. Once done, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for another 15 minutes. This helps prevent cracking.
- Cool and Chill for the Best Rhubarb Cheesecake Squares:: After its oven cool-down, take the pan out and place it on a wire rack to cool completely to room temperature. This usually takes an hour or two. Patience is key here, honestly! Once cool, cover the pan loosely with plastic wrap and transfer it to the refrigerator. You’ll want to chill these Rhubarb Cheesecake Squares for at least 4 hours, but overnight is even better. Chilling makes them firm up beautifully, ensuring clean, perfect slices. This is where the magic truly happens, trust me, it’s worth the wait for those perfect Rhubarb Cheesecake Squares.