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