Rhubarb Sour Cream Cheesecake

    1 hour 20 minutes

    This exquisite cheesecake it perfect to make when rhubarb is in season. It has a beautiful sour cream topping, sweet and tangy.

    172 people made this

    Serves: 12 

    • For the base
    • 1 1/4 cups plain flour
    • 1/3 cup caster sugar
    • 125g butter, melted
    • For the filling
    • 375g chopped rhubarb
    • 1/3 cup caster sugar
    • 1 tablespoon plain flour
    • 500g cream cheese
    • 1/2 cup caster sugar, extra
    • 2 large eggs
    • For the topping
    • 225g sour cream
    • 2 tablespoons caster sugar
    • 1 teaspoon vanilla extract

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to 190 degrees C.
    2. For the base: Combine flour, sugar and butter in a bowl until crumbly. Press mixture into the base of a 23cm springform cake pan.
    3. For the filling: Toss together the rhubarb, sugar and flour. Arrange rhubarb mixture over cheesecake base. Bake for 15 minutes. Remove from the oven. Reduce oven temperature to 170 degrees C.
    4. Beat the cream cheese and extra sugar in a large bowl with an electric mixer until creamy. Beat in the eggs, one at a time. Pour over hot rhubarb in the cake tin. Bake for 30 minutes or until filling is just set.
    5. Meanwhile, make the sour cream topping: Combine sour cream, caster sugar and vanilla in a bowl. Mix well until smooth and spread over the top of the hot cheesecake. Bake a further 15 minutes. Turn oven off. Cool cheesecake in oven with door ajar. Refrigerate 3 hours before serving.

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    Reviews in English (179)


    My mum actually made this recipe and she said while it wasn't difficult, it was time consuming. But it was well worth it. I particularly liked the crumbly base, which worked perfectly with the softness of the creamy part. It held its form well even after being in the fridge for days after. The taste was great, a fantastic combination of a tartness that tinkled the tongue and a sweetness that wasn't over powering. And of course the rhubarb which was lovely and sludgy without being soggy or runny, with a great subtle sweetness. The cream cheese also brought a smile to my lips, but did not feel or taste at all fatty. Who would have thought rhubarb was so tasty?  -  18 May 2010


    A great cheesecake with lots of flavour.Best done the day before  -  14 Feb 2009


    This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the recipe exactly. I set the cake pan on a double layer of foil and wrapped it around the outside, that kept all the butter and/or rhubarb juices in the foil, not all over the oven! Then I baked it for 45 minutes at 350*, shut the oven off and left the cheesecake in for another 15 minutes. The whole family loves it and we will definitely make it again and again! Thanks for the great recipe!!  -  28 May 2007  (Review from Allrecipes USA and Canada)