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Rhubarb Raspberry Cheesecake

This Rhubarb Raspberry Cheesecake is a showstopping dessert that’s as beautiful as it is delicious. A buttery graham cracker crust holds a silky, rich cheesecake filling swirled with tangy rhubarb and topped with a vibrant raspberry sauce. It’s the perfect sweet-tart combo for spring and summer gatherings—or anytime you want to impress!
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Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Saucepan
  • Mixing bowls
  • - Spatula
  • Baking sheet (for water bath)
  • Ingredients
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • For the Rhubarb Swirl:
  • 1 ½ cups chopped rhubarb
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • For the Raspberry Topping:
  • 1 ½ cups fresh raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Ingredients
  

  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • For the Cheesecake Filling:
  • 3 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • For the Rhubarb Swirl:
  • 1 ½ cups chopped rhubarb
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • For the Raspberry Topping:
  • 1 ½ cups fresh raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  • Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and bake for 8 minutes. Cool completely.
  • Prepare the rhubarb swirl: In a small saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat until thick and soft, about 10–12 minutes. Let cool.
  • Make the cheesecake filling: Beat softened cream cheese until smooth. Add sugar and vanilla. Beat in eggs one at a time. Stir in sour cream and flour until just combined.
  • Assemble the cheesecake: Pour half the cheesecake filling over the crust. Add half of the rhubarb swirl and gently swirl with a knife. Repeat with remaining batter and swirl again.
  • Place the pan in a water bath and bake at 325°F (160°C) for 55–65 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour.
  • Chill in the fridge for at least 4 hours or overnight.
  • Prepare the raspberry topping: In a small saucepan, combine raspberries, sugar, water, and cornstarch. Simmer until thickened. Let cool, then pour over the chilled cheesecake.

Notes

For best results, use room temperature ingredients.
You can substitute fresh raspberries with frozen (just thaw and drain well).
Store in the refrigerator for up to 5 days or freeze for up to 1 month.
Add a dollop of whipped cream or fresh mint for serving!