For the base: Combine flour, sugar and butter in a bowl until crumbly. Press mixture into the base of a 23cm springform cake pan.
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.
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.
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.
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