About this time of year, my mom’s garden would produce a bumper crop of rhubarb. Though it typically prefers cooler temperatures and partial shade, and the plants that lined the right side of the path into our massive garden were exposed to full sun, they were happy and fruitful, with leaves so big that I would pick them and pretend they were palm fronds. Sadly, I was never able to convince anyone else to fan me with them, like I’d seen in movies. (I was a pretty dramatic kid sometimes.)
Beyond being fascinated by the size of its leaves, I wasn’t the biggest fan of rhubarb as a kid. I have, however, pretty much loved cheesecake since the first time I tried it. Making my own has been hit or miss, but I keep trying, because even the mistakes taste pretty great. This rhubarb cheesecake is probably the best I’ve ever made, if I’m being totally honest with myself. It has a great, rich texture and lets the tartness of the rhubarb shine.
- 2 8 ounce bricks of cream cheese
- 2 cups sour cream
- 3 eggs
- 1/2 cup and 1/4 cup sugar
- 1/4 cup flour
- 8 ounces melted white chocolate
- 1 teaspoon vanilla extract
- juice of three Meyer lemons
- 1 pound rhubarb, chopped
- 4 tablespoons butter, melted
- 1 1/2 cups ground graham crackers
Preheat oven to 350°F. In a saucepan, combine rhubarb, 1/4 cup sugar and lemon juice. Cook on low-medium heat until cooked through. Allow to cool. Combine melted butter and graham cracker crumbs and press into the bottom of a springform pan. In a bowl, combine cream cheese, sour cream, eggs, 1/2 cup sugar, flour, vanilla and melted white chocolate. Pour into springform pan, and pour rhubarb mixture over it, swirling it in with a butter knife. Bake for one hour or until set. Allow to cool before placing in the refrigerator; refrigerate overnight before serving.
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