Rhubarb Swirl Cheesecake
Total TimePrep: 40 min. Bake: 1 hour + chilling
Out of this world. Served this for a Valentine dinner dessert with strawberry cupcakes for 12people. This was the first to go and guests requested seconds. Amazing. A must have cheesecake. I used Frozen Rhubarb.
i love this recipe. i look forward to when rhubarb is in season so i can make this cheese cake. the flavor is so yummy
I would like to thank everyone for all the great comments on my grand prize recipe for the rhubarb swirl cheesecake. I am thrilled that everyone has enjoyed it!
This i s so good,it is almost sinful!!I I look forward to making this every Spring.My familys absolute favorite!!
This is a great recipe. Never have I tried/used/or baked with rhubarb before but I was very pleased with the outcome. It was so pretty and the taste is very velvety and super tasty. Will definitely make again.
I used raspberries instead of rhubarb for the topping, and the cheesecake was excellent. I would definitely make it again!
This is absolutely wonderful! The juxtaposition of tart rhubarb and the cheesecake is unexpected and this has a wonderful texture. I will definitely be making this a lot - it goes into my "keeper" file!
Delicious! Only the 3rd baked cheesecake I've made, but it was so nice to have one actually turn out. I used a 10 inch springform pan and I'm glad because it baked so evenly and gave more servings. I found after a few days in the fridge, the leftovers tasted even better because the flavours had a chance to properly meld together. Also I've never cooked rhubarb before and this totally showed me how good it is. Awesome!
Highly Recommended!!! This was the 1st cheesecake I ever made, just the other day...It was Supreme. This cheesecake finally gave me a taste of what Cheesecake should be! I can no longer say "I don't care much cheesecake."
I have made this recipe several times and it gets better and better each time I think. I was a bit skeptical the first time because rhubarb can be stringy sometimes but it's not at all in this recipe, it's just divine! Also, make sure you use a 9-in springform pan and not just a regular 9-in pie plate. You definitely need the extra depth. Also, I use reduced fat cream cheese and sour cream every time and it turns out just perfectly. I do have to bake it closer to 80 minutes though.