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Rhubarb Cheesecake Squares Recipe

Welcome to my kitchen! I’m Nyla—a chef with a true love for creating recipes that not only taste amazing but also bring people together. This website is where I share my favorite dishes, cooking tips, and step-by-step guides to help you enjoy the process as much as the result. Whether you’re a beginner or a seasoned home cook, you’ll find inspiration here to make every meal special! Today, I’m thrilled to share a recipe that perfectly combines the tangy zest of rhubarb with the creamy indulgence of cheesecake: Rhubarb Cheesecake Squares. This delightful treat is perfect for spring gatherings, afternoon tea, or simply a special dessert to brighten your day. Imagine sinking your teeth into a buttery graham cracker crust, topped with a luscious cheesecake layer studded with sweet and tart rhubarb. Are you ready to create this kitchen magic? Let’s dive in!

A Brief Overview of This Recipe

These Rhubarb Cheesecake Squares are more than just a dessert; they’re a symphony of flavors and textures. The recipe starts with a simple graham cracker crust, offering a crumbly base for the creamy cheesecake filling. The cheesecake layer is rich and smooth, made with cream cheese, sugar, eggs, and a touch of vanilla. But the real star of the show is the rhubarb. Chopped and gently cooked, the rhubarb adds a delightful tartness that cuts through the sweetness of the cheesecake, creating a perfectly balanced treat. The squares are easy to make, requiring minimal baking time, and can be prepared ahead of time, making them ideal for entertaining. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress with its simplicity and deliciousness.

Ingredients You Will Need

Before we get started, let’s gather all the ingredients you’ll need to make these delectable Rhubarb Cheesecake Squares. Here’s a checklist to make sure you have everything on hand:

• For the Graham Cracker Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• For the Rhubarb Filling:
• 2 cups chopped fresh rhubarb
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup water
• For the Cheesecake Filling:
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream

Make sure your cream cheese is softened to room temperature; this will ensure a smooth and creamy cheesecake filling. Also, using fresh rhubarb is highly recommended for the best flavor, but frozen rhubarb can be used in a pinch.

Step-by-Step Instructions

Now for the fun part! Follow these simple steps to create your own batch of irresistible Rhubarb Cheesecake Squares. Don’t worry, I’ve broken it down to make it as easy as possible. Are you ready? Let’s get baking!

1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes, or until lightly golden. Let cool slightly.
2. Make the Rhubarb Filling: In a saucepan, combine the chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the rhubarb is tender and the mixture has thickened, about 5-7 minutes. Remove from heat and let cool slightly.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined. Be careful not to overmix.
4. Assemble the Squares: Pour the cheesecake filling over the cooled graham cracker crust. Spoon the rhubarb filling evenly over the cheesecake layer.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
6. Cool and Chill: Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to prevent cracking. Remove from the oven and let cool completely at room temperature. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before cutting into squares.
7. Serve: Cut into squares and serve chilled. Enjoy every delicious bite of your homemade Rhubarb Cheesecake Squares!

Tips for Perfect Cheesecake Squares

To ensure your Rhubarb Cheesecake Squares turn out perfectly every time, here are a few extra tips:

• Softened Cream Cheese: Using softened cream cheese is crucial for a smooth and lump-free cheesecake filling. If you forget to take it out of the fridge in advance, you can microwave it in 15-second intervals until softened, but be careful not to melt it.
• Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, which can cause the cheesecake to puff up during baking and then crack as it cools. Mix until just combined.
• Water Bath (Optional): For an even creamier cheesecake, you can bake the squares in a water bath. Wrap the bottom of your baking pan in foil and place it in a larger pan. Fill the larger pan with hot water halfway up the sides of the baking pan. This creates a humid environment that helps prevent cracking.
• Cooling Process: The cooling process is just as important as the baking process. Letting the cheesecake cool slowly in the oven and then in the refrigerator helps prevent cracking and ensures a creamy texture.

Variations and Additions

Want to get creative with your Rhubarb Cheesecake Squares? Here are some fun variations and additions to try:

• Strawberry Rhubarb: Add 1 cup of chopped strawberries to the rhubarb filling for a classic and delicious combination.
• Ginger Snap Crust: Swap the graham cracker crust for a ginger snap crust for a spicy twist.
• Lemon Zest: Add a tablespoon of lemon zest to the cheesecake filling for a bright and citrusy flavor.
• White Chocolate Chips: Stir in ½ cup of white chocolate chips into the cheesecake filling for extra sweetness and richness.
• Topping: Drizzle with white chocolate or a simple glaze before serving.

Feel free to experiment and put your own spin on this recipe! Cooking is all about having fun and creating something that you love.

Prep Time, Total Time, Kcal, Yield

• Prep Time: 25 minutes
• Total Time: 5 hours (includes chilling time)
• Kcal: Approximately 350 kcal per square
• Yield: 16 squares

These times are estimates and may vary depending on your oven and cooking skills. Remember, the most important ingredient is love!

FAQ About Rhubarb Cheesecake Squares

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb if fresh rhubarb is not available. Be sure to thaw and drain the rhubarb well before using it in the filling to remove excess moisture.

How do I prevent my cheesecake from cracking?

To prevent cracking, avoid overmixing the batter, bake the cheesecake in a water bath, and let it cool slowly in the oven with the door ajar before refrigerating.

Can I make these squares ahead of time?

Absolutely! In fact, these squares are best made a day in advance to allow the flavors to meld and the cheesecake to set properly. Store them covered in the refrigerator.

Can I freeze these Rhubarb Cheesecake Squares?

Yes, you can freeze these squares. Cut them into individual squares, wrap them tightly in plastic wrap, and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving.

What can I substitute for sour cream in the cheesecake filling?

If you don’t have sour cream, you can substitute plain Greek yogurt or crème fraîche. These will provide a similar tangy flavor and creamy texture.

Thank you for being here! I’m so glad you’re here. If you enjoyed this recipe or found it helpful, feel free to share it with your friends and family—great food is meant to be shared! Don’t forget to follow me on Facebook and Instagram for more delicious recipes, kitchen tips, and daily cooking inspiration. Your support means the world to me, and I look forward to bringing you even more tasty ideas straight from my kitchen.

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