Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Rhubarb Compote:
3 cups chopped rhubarb (about 1 lb)
1/2 cup granulated sugar
2 tablespoons water
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
For the Topping:
1 cup rhubarb compote (reserved from above)
Fresh rhubarb stalks for decoration (optional)
Instructions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan. Set aside.
Make the Rhubarb Compote:
In a saucepan, combine chopped rhubarb, sugar, and water.
Cook over medium heat, stirring occasionally, until rhubarb breaks down and becomes soft, about 10-15 minutes.
Remove from heat and let cool slightly. Reserve 1 cup of the compote for the cheesecake filling. Set aside the rest for topping.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and beat until fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, and flour until smooth.
Fold in 1 cup of the rhubarb compote (reserved from step 3) gently until evenly distributed.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool slowly.
Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Before serving, spread the remaining rhubarb compote over the top of the chilled cheesecake.
Optionally, decorate with fresh rhubarb stalks for an elegant finish.
Slice and serve chilled.
