Tart Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
1/2 cup butter, melted
02 -
1/4 cup sugar
03 -
1 1/2 cups of graham cracker crumbs
→ Cheesecake filling
04 -
8-ounce cream cheese, softened (1 pack)
05 -
2 eggs
06 -
1/4 cup sour cream
07 -
1/2 cup sugar
08 -
A tablespoon of vanilla extract
→ Rhubarb topping
09 -
1/2 teaspoon cinnamon
10 -
1 tablespoon cornstarch
11 -
1/4 cup sugar
12 -
3 cups of chopped rhubarb
13 -
1/4 cup water
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it heat up.
02 -
Blend graham cracker crumbs, butter, and sugar in a bowl. Flatten this mixture into a greased 9×9-inch pan and pop it in the oven for about 10 minutes. Take it out to cool.
03 -
Mix cream cheese, sour cream, vanilla, and sugar in another bowl until creamy. Beat in the eggs one at a time. Spread the mixture on the crust you made.
04 -
Stir together rhubarb, sugar, water, and cornstarch in a pot. Heat it up on medium, stirring now and then, until it turns soft and thickens (this'll take roughly 10 minutes). Toss in the cinnamon and mix.
05 -
Pour the rhubarb mix onto the creamy layer. Gently drag a knife through it to make swirls.
06 -
Bake for 30–35 minutes or until it sets in the middle. Take it out to cool off fully, then chill it in the fridge for two or more hours before eating.