Ingredients
Equipment
Method
Prepare pan and crust
- Preheat the oven to 325°F and wrap the outside of a 9-inch springform pan with foil to help prevent leaks.
- Mix graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove and keep the oven on for baking the cheesecake.
Make cheesecake batter and bake
- Beat cream cheese and sugar until smooth, using steady mixing to remove lumps.
- Add eggs one at a time, mixing just until each egg is incorporated before adding the next.
- Mix in sour cream and vanilla extract until the batter looks glossy and uniform.
- Pour the batter over the baked crust and bake in a water bath for 55-65 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
Chill and make topping
- Refrigerate the cheesecake for at least 6 hours, keeping it fully chilled before topping.
- Simmer diced rhubarb, sugar, and water until the rhubarb is tender.
- Stir cornstarch into water, add to the simmering rhubarb, and cook until thickened.
- Cool the topping, then spread the glossy rhubarb compote over the chilled cheesecake before serving.
Notes
For the smoothest slice, don’t overmix after adding the eggs—stop once incorporated, and bake until just the edges set with a slightly jiggly center. Refrigerate leftovers in a covered container up to 5 days; freeze the cheesecake without the topping up to 2 months and thaw overnight in the fridge, then add fresh topping. For a lighter option, swap part of the cream cheese for low-fat cream cheese and keep sour cream as written to preserve the creamy set texture.