This delicious cheesecake combines a variety of textures and flavors into 1 delicious dessert! This recipe will actually make 4 pies (I know, that’s a lot, but I just think your cheesecake layer should be especially delicious, hence my use of my standby cheesecake base – remember this freezes very well so you can have a delicious pie at the ready!)
For the crust:
4 cups graham cracker crumbs
1 stick butter, melted
1/4 cup sugar
For the rhubarb layer:
8 cups of rhubarb diced (about 2 pounds)
2 tablespoons fresh squeezed orange juice
1/2 teaspoon vanilla extract
1/4 cup cornstarch
1 1/2 cups sugar
For the cheesecake layer:
3 8oz blocks of cream cheese
8 oz. mascarpone
1 1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
4 large eggs at room temperature
For the upper layer:
- Preheat oven to 350°F.
- Whisk the sugar and cornstarch together in a 2 quart saucepan until the cornstarch is evenly distributed throughout the sugar. Add the rhubarb and orange juice and toss gently until everything is evenly combined and there are no dry pockets of the sugar mixture. Place the pan over medium heat, stirring constantly until the sugar dissolves and forms a syrup. Continue cooking and stirring until it reaches boiling and becomes quite thick. Cover the pan and set aside.
- Toss together all of the ingredients for the crumb crust. Press evenly across the bottom and up the sides of a standard pie plate or a removable bottom 9-inch tart pan. Set the pie plate or tart pan on a rimmed baking sheet. Bake for 8 minutes.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and flour on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)
- Whisk sour cream, sugar and vanilla extract together
- Gently spread the rhubarb filling over the bottom of the crumb crust. Pour the cheesecake filling over the rhubarb filling and carefully transfer the pan to the oven. Bake for 20 minutes, or until the cheesecake layer appears to be set in the center. Remove the pan from the oven, cool for 30 minutes on a cooling rack. Gently spread the sour cream layer and then transfer to the refrigerator and chill for at least 6 hours, or until the pie is cold all the way through.
- Feel free to freeze any remaining pies. They will be the perfect thing to pull out for a last-minute get together. The textures make this interesting and pleasing.