Ina Garten Rhubarb Cheesecake Squares Recipe
The Ina Garten Rhubarb Cheesecake Squares Recipe is a sweet, creamy and slightly tangy dessert that feels both fresh and comforting.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
For the cheesecake layer:
- 16 oz cream cheese soft
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the rhubarb topping:
- 2 cups fresh rhubarb chopped
- ½ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
Prepare the baking pan
- Line the baking pan with parchment paper. Leave extra paper on sides for easy lifting after baking and cooling.
Make the crust
- Mix graham crumbs, sugar, and melted butter in a bowl until crumbly and moist like wet sand.
Press the crust
- Press the crumb mixture firmly into the pan. Make a flat, even layer using a spoon or glass base.
Bake the crust
- Bake crust at 180°C for 10 minutes. Let it cool slightly before adding cheesecake filling.
Beat the cream cheese
- Beat cream cheese in a bowl until smooth, soft and creamy with no lumps remaining.
Add sugar and eggs
- Add sugar and eggs slowly. Mix gently until smooth. Do not overbeat the mixture.
Add flavor
- Mix in vanilla and sour cream. Stir until creamy and well combined with the cheesecake base.
Pour cheesecake layer
- Pour cheesecake mixture over baked crust. Spread evenly using a spatula for a smooth surface.
Cook the rhubarb
- Add rhubarb, sugar, lemon juice, water and cornstarch to saucepan. Cook until soft and thick.
Cool rhubarb mixture
- Remove from heat. Let rhubarb mixture cool for a few minutes before adding to cheesecake.
Add rhubarb topping
- Spoon rhubarb mixture gently over cheesecake layer. Spread softly without mixing layers together.
Bake the squares
- Bake at 170°C for 35 minutes until center is set but slightly soft in middle.
Cool completely
- Let cheesecake cool fully at room temperature. Then refrigerate for at least four hours.
Slice and serve
- Lift out using parchment. Cut into squares. Clean knife between cuts for neat edges.
Notes
- Use fresh rhubarb for best flavor and color.
- Frozen rhubarb also works if fully thawed.
- Do not overbake cheesecake layer. It should slightly jiggle in center.
- Chill overnight for best texture and clean slicing.
- Add strawberries for sweeter fruit flavor.
- Use digestive biscuits instead of graham crackers.
- Add cinnamon to crust for warm taste.
- Use honey instead of sugar for natural sweetness.