Creamy Rhubarb Cheesecake

Recipe View Preheat oven to 400 degrees F (200 degrees C) (approximately 10 minutes).

Recipe View In a medium bowl, gently toss the chopped fresh rhubarb with 1/2 cup of granulated sugar and 3 tablespoons of all-purpose flour. Ensure the rhubarb is evenly coated to prevent a soggy crust. Pour the mixture into the unbaked pie shell. (approximately 5 minutes)

Recipe View Bake in the preheated oven for 15 minutes, or until the crust begins to turn golden brown and the rhubarb is slightly softened. Remove from the oven and allow to cool slightly while you prepare the cheesecake filling. Reduce the oven temperature to 350 degrees F (175 degrees C). (approximately 20 minutes)

Recipe View In a separate medium bowl, beat the softened cream cheese with 1/2 cup of granulated sugar until the mixture is smooth and creamy. This will ensure a velvety texture for the cheesecake filling. (approximately 5 minutes)

Recipe View Add the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can lead to a cracked cheesecake. (approximately 3 minutes)

Recipe View Gently pour the cream cheese mixture over the rhubarb filling in the pie crust, spreading evenly. (approximately 2 minutes)

Recipe View Bake in the preheated oven for 30 minutes, or until the cheesecake is set but still has a slight jiggle in the center. (approximately 30 minutes)

Recipe View Remove from the oven and let it cool slightly on a wire rack. While the pie is still warm, prepare the sour cream topping. (approximately 10 minutes)

Recipe View In a small bowl, whisk together the sour cream, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract until smooth. Spread the mixture evenly over the top of the warm pie. (approximately 5 minutes)

Recipe View Allow the pie to cool completely to room temperature, then refrigerate for at least 2 hours before serving. This will allow the flavors to meld and the cheesecake to fully set. (approximately 120 minutes)