Rhubarb Cheesecake Squares
Rhubarb Cheesecake Squares
Introduction
Imagine sinking your teeth into a luscious piece of cheesecake that combines the tartness of rhubarb with the creamy decadence of cheesecake. Rhubarb cheesecake squares are the perfect dessert for those who crave a balance of tangy and sweet flavors. In this article, we will explore the magic of rhubarb cheesecake squares and provide you with a step-by-step guide on how to make this delightful treat. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress your taste buds and leave you craving for more.
Why You’ll Love This Recipe
There are several reasons why you’ll fall in love with rhubarb cheesecake squares. First and foremost, this recipe is incredibly easy to make. With just a few simple ingredients, you can whip up a batch of these delightful squares in no time. Secondly, the combination of rhubarb and cheesecake creates a unique and irresistible flavor profile that is both tangy and creamy. Lastly, these squares can be enjoyed as a dessert or even as a sweet breakfast treat, making them a versatile option for any time of the day.
Ingredients
To make rhubarb cheesecake squares, you will need the following ingredients:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 3 cups diced rhubarb
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 eggs
Optional: Fresh strawberries for garnish.
Step-by-Step Instructions
Follow these simple steps to create your own mouthwatering rhubarb cheesecake squares:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking dish to create the crust.
- In a saucepan, combine the diced rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat until the mixture thickens, stirring occasionally. Remove from heat and let it cool.
- In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture over the graham cracker crust and spread it evenly.
- Spoon the cooled rhubarb mixture over the cream cheese layer, spreading it out to cover the entire surface.
- Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
- Cut into squares and garnish with fresh strawberries if desired.
Expert Tips for Success
Here are some expert tips to ensure your rhubarb cheesecake squares turn out perfectly:
- Make sure the cream cheese is softened to room temperature before using it. This will ensure a smooth and creamy texture.
- For a more intense rhubarb flavor, you can add a teaspoon of lemon zest to the rhubarb mixture.
- Allow the cheesecake to cool completely before refrigerating to avoid condensation forming on the surface.
- For a cleaner cut, use a sharp knife dipped in hot water and wiped clean between each slice.
Variations and Substitutions
If you’d like to put your own twist on this recipe, here are some variations and substitutions you can try:
- Instead of graham cracker crumbs, you can use crushed digestive biscuits or shortbread cookies for the crust.
- For a gluten-free version, use gluten-free graham crackers or cookies for the crust.
- Feel free to experiment with different fruits. Strawberry or raspberry compote can be used instead of rhubarb.
- If you prefer a sweeter cheesecake, you can increase the amount of powdered sugar in the cream cheese filling.
Serving Suggestions
Rhubarb cheesecake squares are delicious on their own, but you can take them to the next level by serving them with a few complementary accompaniments:
- Top each square with a dollop of whipped cream and a sprinkle of cinnamon.
- Serve with a scoop of vanilla ice cream for a cool and creamy contrast.
- Pair with a hot cup of coffee or tea for a delightful afternoon treat.
FAQs
Q: Can I freeze rhubarb cheesecake squares?
A: Yes, you can freeze rhubarb cheesecake squares for up to 3 months. Make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.
Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. However, make sure to thaw and drain the rhubarb before using it in the recipe.
Final Thoughts
Rhubarb cheesecake squares are a delightful dessert that combines the tanginess of rhubarb with the creaminess of cheesecake. With a buttery graham cracker crust and a luscious cream cheese filling topped with sweet and tart rhubarb compote, these squares are a true crowd-pleaser. Whether you’re a fan of rhubarb or simply looking for a new dessert recipe to try, these squares are sure to satisfy your sweet tooth. So grab your apron and get ready to indulge in a slice of rhubarb cheesecake heaven!
We hope you enjoy making and savoring these rhubarb cheesecake squares as much as we do. Don’t forget to share your baking adventures and tag us on social media. Happy baking!
Rhubarb Cheesecake Squares
Imagine sinking your teeth into a luscious piece of cheesecake that combines the tartness of rhubarb with the creamy decadence of cheesecake. Rhubarb cheesecake squares are the perfect dessert for those who crave a balance of tangy and sweet flavors. This recipe is incredibly easy to make and versatile for any time of the day.
Ingredients
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 3 cups diced rhubarb
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 eggs
- Fresh strawberries for garnish
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking dish to create the crust.
-
In a saucepan, combine the diced rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat until the mixture thickens, stirring occasionally. Remove from heat and let it cool.
-
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
-
Add the eggs, one at a time, beating well after each addition.
-
Pour the cream cheese mixture over the graham cracker crust and spread it evenly.
-
Spoon the cooled rhubarb mixture over the cream cheese layer, spreading it out to cover the entire surface.
-
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
-
Remove from the oven and let it cool completely at room temperature.
-
Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
-
Cut into squares and garnish with fresh strawberries if desired.