Today while visiting a confectionery shop my eyes grab attention to a lovely cheesecake which being furnished and displayed in the shop. At the first sight only I have fallen in love. Without waiting any longer, I ordered and enjoyed it; it was just marvelous. So, from my likeness, I’m going to rediscover this rhubarb cheesecake by myself.
Today while visiting a confectionery shop my eyes grab attention to a lovely cheesecake which being furnished and displayed in the shop.
- ¼ cup White sugar
- 1 cup All-purpose flour
- ½ cup Butter
- 3 cups Rhubarb chopped
- 1 tablespoon All-purpose flour
- ½ cup White sugar
- 8 oz (225 gram) Cream cheese
- 2 Eggs
- 1 cup Sour cream
- 2 tablespoon White sugar
- 1 teaspoon Vanilla extract
1 Preheat the oven to 375⁰ F or 190⁰ C.
2 Now in a bowl combine 1 cup flour, ¼ cup sugar, and ½ cup butter.
3 Mix them until crumbly and pat into the bottom of a 9-inch springform pan.
4 Then in a bowl toss together the chopped rhubarb, ½ cup sugar, and 1 tablespoon flour and pour it onto the crust.
5 Now, bake it in preheated oven for 15 mins.
6 Then remove it from the oven and set it aside.
7 Now reduce the temperature to 350⁰ F or 175⁰ C.
8 Then in a large bowl beat the cream cheese and ½ cup sugar until it’s creamy.
9 Beat in the egg, one at a time.
Pour this over hot rhubarb in the pan and bake in the preheated oven for 30 minutes or until filling is set.
In a small bowl, combine 1 cup sour cream, 2 tablespoon sugar and 1 teaspoon vanilla extract.
Mix it well and the sour cream topping will be ready.
Once the cake is baked, cover the cheesecake with sour cream topping while it is still hot.
The gorgeous rhubarb cheesecake is ready to get inside your tummy.
This cheesecake added beauty quotient to my dine table and spread the glimpses of glam through it. Before having it, it’s worth to have a click and preserve it in the album of memories.