Rhubarb Cheesecake

To this Michigan boy, nothing says "spring is here" like the broad leaves of rhubarb sprouting up in gardens all over the place. 

Rhubarb is one of those love it or leave it foods that typically shows up in crumbles and crisps with a sweet counterpart like strawberries. But in this case the rhubarb is the perfect foil to the smooth, rich, sweet flavors you normally experience with cheesecake. The brightness and slightly tart notes cause your tastebuds to punch through the buttery richness of the cheesecake so that you don't just taste the creaminess, you taste and experience all the flavors for all the feels. 

The master bakers at Zingerman's Bakehouse start with the same base we use for our classic cheesecake. The rhubarb is chopped mixed into the cheesecake batter, then baked atop the sugar cookie crust. Each bite gets a fresh, bright burst of rhubarb to balance the decadence of the cheesecake.

Folks will be sneaking bites of this dessert for as long as it lasts. At least that's what happened in my house. I woke up the next morning to find four forks in the fridge, but no more cheesecake. It's that good. 

This handmade cheesecake's ingredients are farm cheese from Zingerman's Creamery, cream cheese, sugar, rhubarb, organic wheat flour (organic wheat, malted barley), fresh eggs, butter, water, heavy cream, honey, sea salt, Madagascar vanilla extract, and vanilla bean paste.