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Ingredients
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Cheesecake and Topping
Method
Preparation and Baking
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter, and salt. Mix until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan.
- 2
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool.
- 3
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.
- 4
Prepare the Berry Rhubarb Topping
In a medium saucepan, combine chopped rhubarb, mixed berries, cornstarch, lemon juice, and 1/4 cup of sugar. Cook over medium heat, stirring until the mixture thickens and bubbles. Remove from heat and let cool slightly.
- 5
Assemble the Cheesecake
Pour the cheesecake filling into the cooled crust and smooth the top. Spoon the berry rhubarb mixture over the filling, spreading it evenly.
- 6
Bake the Cheesecake
Bake the cheesecake in the oven for 55-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 7
Cool and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving. Slice and enjoy!
