Description
A delicious dessert combining creamy cheesecake with tangy rhubarb, baked twice for a perfect texture.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Rhubarb Topping:
- 1 cup chopped fresh rhubarb
- 1/4 cup sugar
- 1 tbsp water
- 1 tsp cornstarch
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter for the crust.
- Press the crust mixture into muffin tins or small baking molds.
- Bake the crust for 5 minutes, then let cool.
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour the cheesecake filling over the crust.
- Bake for 15 minutes, then let cool.
- Cook rhubarb, sugar, water, and cornstarch in a saucepan until thickened.
- Spread the rhubarb topping over the cheesecake.
- Bake again for 5 minutes.
- Chill before serving.
Notes
- Use fresh rhubarb for best results.
- Chill thoroughly before serving for better texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cheesecake, rhubarb, dessert, twice-baked