Ingredients
Equipment
Method
- Heat the oven to 325°F (163°C) and lightly grease a 9×9-inch baking dish.
- In a bowl, thoroughly mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Spread and press this mixture firmly into the bottom of the prepared pan to form an even crust.
- In a large bowl, beat the cream cheese, 1/2 cup sugar, and vanilla extract together until smooth and creamy. Add the eggs individually, blending well after each addition. Stir in the sour cream until evenly combined.
- Pour the cheesecake filling over the crust, smoothing it all the way to the edges.
- Combine the chopped rhubarb, 1/4 cup sugar, and cornstarch in a saucepan. Cook over medium heat, stirring, until the rhubarb softens.
- Spoon dollops of the rhubarb mixture over the cheesecake filling. Swirl gently with a knife to create a marbled effect.
- Bake the pan for 40 to 45 minutes, until the cheesecake is set.
- Cool the pan completely. Then refrigerate for at least 4 hours before cutting into squares and serving.
Nutrition
Notes
Frozen rhubarb works well if fresh is out of season—just thaw and drain before cooking. If you want perfectly clean squares when slicing, chill the pan until very firm and wipe your knife clean between cuts. These store nicely in the refrigerator, tightly covered, for up to four days, but do not freeze well as the texture may change. For a twist, swap in strawberries or raspberries instead of rhubarb, using the same technique. Serve these squares chilled, optionally topped with whipped cream or a dusting of powdered sugar for extra flair.