Ingredients
– 1 ¾ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 cups rhubarb, chopped
– ½ cup water
– ½ cup brown sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Saucepan
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs and melted butter until you get a nice sandy texture. Press this mixture evenly into the bottom of your springform pan to form the crust. Then, I like to pop it in the preheated oven for about 10 minutes to set. The wonderful smell of toasting graham crackers is just the start of your cheesecake journey! (See the next page below to continue steps…)