Buttermilk Rhubarb Cheesecake is amazing. Embrace the richness real buttermilk adds to cheesecake. Combine that with a Tangy Rhubarb glaze for a superb cheesecake experience. This 9 inch cheesecake recipe is a beautiful Spring party dessert.
We love homemade cheesecake. If you’ve only had super sweet bakery cheesecakes they are completely outclassed by homemade. Adding buttermilk to the usual cheesecake ingredients builds a richer flavor into the cheesecake.
Buttermilk Rhubarb Cheesecake is a definite departure from our usual cheesecake.
The rhubarb glaze adds more flavor and tang to the deep rich buttermilk cheesecake. Wake up your taste buds with this rock em sock em flavor team. I used my Lemon cookie dough crust to complete this cheesecake. That was also a good twist for this recipe.
Want more cheesecake? We have lots of different cheesecakes, crusts, and toppings. For easy cheesecake desserts try our No bake cheesecake bars and our very popular low carb crustless cheesecake.
Our rhubarb bush is getting ripe so it’s time to clear out the frozen rhubarb from last year. I began to explore rhubarb recipes. I had some buttermilk and cream cheese.
Surely someone has a recipe out there for a buttermilk dessert recipe that uses rhubarb? I found exactly one. Carla Chews’ recipe. It’s a good one too.
Dave is happily eating Buttermilk rhubarb Cheesecake for lunch and dessert this week. Ellie had a piece and wanted more please.
Kaytie had a piece and took some to share at work. Her work buddies loved it.
My mom had a piece and declared it fantastic. This might be my Easter Dessert this year. It’s a hit with the family.
Buttermilk Cheesecake with Rhubarb glaze Notes and TIPS:
For this cheesecake, I used my Lemon cookie dough crust . The lemon crust was a great fit for this cheesecake. If you prefer, my apple pie cheesecake has a good graham cracker crust. Or use your own favorite cheesecake crust recipe. The almond crust I used in my pumpkin sugar free cheesecake is gluten free.
Preheat oven to 325 degrees F.
SET out all your dairy and eggs. They need to warm to room temperature. This will give you the best textured cheesecake.
Prepare and bake your crust.
Choose your favorite crust recipe, or use my lemon crust and follow the directions.
Make the buttermilk cheesecake recipe:
- With an electric mixer beat sugar and cream cheese until fluffy.
- Add in eggs, one at a time and beat after every addition.
- Add remaining ingredients and beat until well blended and silky. BUT, Do not overmix. Adding in too much air may cause your cheesecake to fall after baking!
- Pour the batter over your prepared crust in a nine-inch springform pan.
Prepare to Bake:
- Cover the sides and bottom of your 9-inch springform pan in heavy-duty tinfoil to waterproof it.
- Put the cheesecake pan into a roasting pan (or any large pan) and add warmed water halfway up the sides of the springform pan.
- Bake 75 minutes or until the middle is almost completely solid with very little jiggle. Should be a golden brown color.
Make the Rhubarb glaze:
- while the cheesecake is cooling to room temperature:
- Cook all the rhubarb glaze ingredients in a 2 quart saucepan until the sauce boils.
- Reduce heat to simmer.
- Whisk occasionally and cook on simmer for about 15 minutes until the rhubarb is tender.
- Cool to room temperature. For a REALLY smooth glaze, puree the sauce in a blender. (I did not puree mine)
Let sit until the cheesecake is ready for the room temperature glaze.
After Baking the Buttermilk Cheesecake:
- Turn off the oven heat once the cheesecake is baked. LEAVE THE CHEESECAKE IN THE OVEN. Put a wooden spoon or something in the oven door to prop it open a few inches.
- Leave the cheesecake in the oven another 45 minutes or more to cool SLOWLY.
- Remove to the counter and let cool to room temperature.
- Chill in the refrigerator for up to a day if you like. This is a good make ahead recipe. The flavor gets better as it ages.
Glaze the cheesecake in the springform pan with the sides on.
- Spread the cooled rhubarb glaze over the cooled cheesecake.
- Place the glazed cheesecake in the fridge for several hours to set.
- Tip: For best flavor: Make this cheesecake a day ahead and let it sit unglazed in your fridge. On serving day, glaze the cheesecake and chill until your ready to cut it.
- Release the pan sides and serve on the pan bottom plate.
Viola! You have a gorgeous buttermilk Cheese cake with Rhubarb glaze. Your guests will love this spring dessert.
Buttermilk Rhubarb Cheesecake is a definite departure from our usual cheesecake. I hope you make this and come back to comment for me. I would love to know how it turns out for you! We LOVED the deep rich flavor and rhubarb tanginess.
Your Printable Recipe Card:
Embrace the richness real buttermilk adds to cheesecake. Combine that with a Tangy Rhubarb glaze for a superb cheesecake experience. For the Cheesecake: MAKE THE GLAZE while the cheesecake is cooling to room temperature: Cool the Cheesecake: Glaze the Cheesecake: To Serve: For Tips on this Recipe Read the complete post. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Glaze:
Serving Size: 1 slice
Amount Per Serving:Calories: 319 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 78mg Sodium: 250mg Carbohydrates: 42g Fiber: 0g Sugar: 40g Protein: 4g
Embrace the richness real buttermilk adds to cheesecake. Combine that with a Tangy Rhubarb glaze for a superb cheesecake experience.
For the Cheesecake:
MAKE THE GLAZE while the cheesecake is cooling to room temperature:
Cool the Cheesecake:
Glaze the Cheesecake:
For Tips on this Recipe Read the complete post.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe Source: Carla Chew