Rhubarb Swirl Cheesecake
Total TimePrep: 40 min. Bake: 1 hour + chilling
Out of this world. Served this for a Valentine dinner dessert with strawberry cupcakes for 12people. This was the first to go and guests requested seconds. Amazing. A must have cheesecake. I used Frozen Rhubarb.
i love this recipe. i look forward to when rhubarb is in season so i can make this cheese cake. the flavor is so yummy
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I would like to thank everyone for all the great comments on my grand prize recipe for the rhubarb swirl cheesecake. I am thrilled that everyone has enjoyed it!
This i s so good,it is almost sinful!!I I look forward to making this every Spring.My familys absolute favorite!!
This is a great recipe. Never have I tried/used/or baked with rhubarb before but I was very pleased with the outcome. It was so pretty and the taste is very velvety and super tasty. Will definitely make again.
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I used raspberries instead of rhubarb for the topping, and the cheesecake was excellent. I would definitely make it again!
This is absolutely wonderful! The juxtaposition of tart rhubarb and the cheesecake is unexpected and this has a wonderful texture. I will definitely be making this a lot - it goes into my "keeper" file!
Delicious! Only the 3rd baked cheesecake I've made, but it was so nice to have one actually turn out. I used a 10 inch springform pan and I'm glad because it baked so evenly and gave more servings. I found after a few days in the fridge, the leftovers tasted even better because the flavours had a chance to properly meld together. Also I've never cooked rhubarb before and this totally showed me how good it is. Awesome!