I LOVE rhubarbs it reminds me of when I was a kid and used to pick them in my back yard and dip them in sugar and eating them raw, I thought it was the best thing ever with the tartness and the sugar. And I mean I got to eat sugar so how could I not be happy?!
So the other day I bought some at the store since I don’t live in a house and can plant my own so I kind of had to buy them. I decided to make this cheesecake and it came out delicious. Its tart and sweet with the perfect balance. i would’ve like some more rhubarb flavor so next time I will try and take some of the rhubarbs and swirls them into the cheesecake batter before letting it set in the fridge. But with that said this is amazing, easy, simple, NO BAKE cheesecake that’s perfect to serve on a hot summer day.
INGREDIENTS
RHUBARB TOP:
- 3 cups chopped rhubarb, fresh or frozen
- 1/3 cup honey
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tbsp (1 package) gelatin
- 1/4 cup boiling water
GRAHAM CRACKER BASE:
- 2 sleeves graham crackers 18- 20 full crackers or about 2 cups of ground graham crackers
- 10 tbsp unsalted butter, melted
CHEESECAKE FILLING
- 500 grams cream cheese, NOT spreadable
- 1.5 cups whipping cream
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
GRAHAM CRACKER BASE
- Line the bottom of a 9 or 10“ springform with parchment paper. Spray pan with non-stick spray. Set aside.
- Pulse graham crackers in a food processor or smash in a ziplock bag until it resembles crumbs and mix with the melted butter. Press firmly into prepared spring form. Place in fridge to chill.
RHUBARB TOPPING
- Place rhubarb, honey, and water in a medium saucepan over medium heat. Cook for 10-15 minutes.
- Remove from heat, add lemon juice and blend on high in a blender until completely smooth. Set aside.
CHEESECAKE FILLING
- Beat cream cheese with an electric mixer (handheld or stand) until completely smooth. Scrap down the sides of bowl until there are no small chunks of cream cheese and it is completely smooth.
- Add whipping cream and beat until stiff peaks form, about 2 minutes. Add powdered sugar, lemon juice, lemon zest, and vanilla. Mix for another minute until well combined. Pour mixture into graham cracker base and smooth the top. Return to fridge.
- Once cheesecake is made and chilling in fridge. Place gelatin in a small bowl and top with boiling water. Stir with a spoon for a minute or so, until gelatin is completely dissolved. Add to rhubarb puree and stir. Top cheesecake with rhubarb mixture and spread evenly.
- Return to fridge and chill for at least 3 hours, preferably overnight.
- READY TO SERVE!
SWEET-SWEDE 