Rhubarb Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the Rhubarb Compote
  • 22 oz. raw rhubarb, cut into 1 inch pieces
  • ¼ cup sugar (2 Tablespoons Truvia Baking Blend)
  • pinch salt
For the Almond Crust
  • 1 cup whole almonds (skins are fine)
  • 1.2 tsp almond extract
  • ¼ cup sugar (2 Tablespoons Truvia Baking Blend)
  • salt
  • 2.5 Tablespoons salted butter, melted
For the Cheesecake Filling:
  • 2 8-oz. blocks cream cheese
  • 2 eggs
  • 1 egg yolk
  • ½ cup sugar (1/4 cup Truvia Baking Blend)
  • 1 teaspoon vanilla
  • Pinch salt
  • ¼ cup sour cream
Make the Rhubarb Compote:
  1. Combine rhubarb, cut into 1 inch pieces, in a saucepan with the sugar or sugar substitute. Cook covered over low heat, stirring occasionally, until the rhubarb has broken down. It should be similar to a chunky applesauce in texture.
  2. Take 1 cup of the rhubarb compote and puree it in the blender or food processor until smooth.
Make the Almond Crust:
  1. Toast the almonds in a 350 degree oven until golden brown, rub off any loose skins, but some skins are fine, let cool.
  2. Combine the toasted almonds, the sugar or sugar substitute, the almond extract and the salt in a food processor, and process until the nuts resemble coarse crumbs.
  3. Transfer crumbs to a bowl and add in melted butter. Mix thoroughly.
  4. Butter a 7 inch springform pan. Pat the almond mixture into the bottom of the pan and up the sides, compacting as much as possible. Wrap the bottom and sides of the outside of the pan with aluminum foil.
  5. Refrigerate or freeze the crust until you're ready to bake the cheesecake.
Make the filling:
  1. Preheat oven to 450 degrees. Place a baking dish into the oven filled with 1-2 inches of water while preheating.
  2. Place the cream cheese into the stand mixer and process until smooth. Add the eggs and the egg yolk, processing each until thoroughly incorporated, and scraping down the sides of the processor bowl. Add the sugar or substitute, vanilla and salt, and the sour cream, and process until the mixture is smooth and uniform with no lumps.
  3. Pour half the cheesecake batter into the pan with the prepared crust. Dollop half of the pureed rhubarb over the surface of the cheesecake, and, using a skewer, swirl the rhubarb mixture. Pour the remaining cheesecake mixture into the pan, and dollop the remaining pureed rhubarb, swirling into a pleasing pattern.
  4. Place the cheesecake into the prepared water bath. Bake at 450 degrees for 12 minutes, then reduce the heat to 200 degrees and bake for 1 hour more.
  5. Cool thoroughly before serving. Serve topped with the remaining rhubarb compote.
This makes a 7 inch cheesecake - if you want to double the proportions, it will make a slightly taller 9 inch cheescake, but cooking times may increase. I used Truvia Baking Blend as a sugar substitute, and have indicated the respective amounts. You can make the cheesecake filling with a mixer, but I found after some trial and error that a food processor yields the smoothest, most luscious results, with no lumps of cream cheese.
Recipe by The Domestic Front at http://www.thedomesticfront.com/rhubarb-cheesecake/