Rhubarb cheesecake from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 350) by Erin Jeanne McDowell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KCKB on June 05, 2023

    Just made this for the first time. The flavor is delicious, although mine did not turn out very aesthetically appealing. I was a little surprised there was no flour in the filling - most other cheesecake recipes I’ve tried call for a tablespoon or two. Like anya_sf, I did a graham cracker crust, and I wrapped the pan in heavy-duty foil to guard against leaks. I baked in a small countertop convection oven, and the top of the cake got very dark, almost like a Basque cheesecake. I ended up removing the resulting “skin” and putting a sour cream layer on top instead. Not a beautiful specimen, but even a homely cheesecake is still delicious!

  • anya_sf on April 23, 2019

    I made 3/5 recipe in a 7" springform and it nearly came to the top, and served 6 people, so I imagine the full recipe would make a lot. I pureed the rhubarb in the food processor, let it cool, then added the other ingredients to the processor (why dirty both blender and food processor?). I used sugar + vanilla extract, but the smaller amount of sugar - I'm not sure why you'd use more sugar than vanilla sugar. The cheesecake was plenty sweet. I used graham crackers in the crust since I had them on hand. The cheesecake was dense, moist, and creamy, with a difficult-to-identify tang. Despite the pink color (I did add a drop of food coloring), my husband wondered if the cake had lime, since it reminded him of key lime pie. My family enjoyed this cheesecake.

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