I love cheesecake and Ian loves rhubarb, so this was a no-brainer combination for me. It’s probably the best cheesecake I’ve made to date, too, with the avocado one a close second. I’m not ashamed to admit that we had this for breakfast a few times while it survived, but it didn’t last long. It was that good.

Rhubarb Cheesecake

2 blocks cream cheese

2 c. sour cream

3 eggs

1/2 c. and 1/4 c. sugar

1/4 c. flour

8 oz melted white chocolate

1 tsp vanilla extract

juice of three Meyer lemons

1 lb. rhubarb, chopped

1/2 stick butter, melted

1 1/2 c. ground graham crackers

Preheat oven to 350°F. In a saucepan, combine rhubarb, 1/4 c. sugar and lemon juice. Cook on low-medium heat until cooked through. Allow to cool. Combine melted butter and graham cracker crumbs and press into the bottom of a springform pan. In a bowl, combine cream cheese, sour cream, eggs, 1/2 c. sugar, flour, vanilla and melted white chocolate. Pour into springform pan, and pour rhubarb mixture over it, swirling it in with a butter knife. Bake for one hour or until set. Allow to cool before placing in the refrigerator; refrigerate overnight before serving.