Rhubarb Cheesecake WITH Pistachio Crust AND Blackberry Compote
- 30m Prep Time
- 52m Cook Time
- 5h Ready In
A creamy cheesecake with a tart rhubarb swirl and a nutty pistachio-almond crust, topped with a fresh blackberry compote. This rustic dessert is perfect for special occasions.
Ingredients
- 3/8 lbs rhubarb diced
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1/3 cup roasted pistachios
- 1/3 cup slivered almonds
- 7 graham crackers
- 1/4 cup unsalted butter melted
- 2 tbsp sugar
- 1/4 tsp kosher salt
- 1 lb cream cheese
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 large whole eggs
- 1 large egg yolk
- 2 cup fresh blackberries halved if large
- 1/4 cup sugar
- 2 tsp lemon juice
Nutrition (per serving, estimated)
Estimated based off 17 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 136 mg
- Iron: 1.83 mg
- Magnesium: 34.5 mg
- Phosphorus: 192 mg
- Potassium: 338 mg
- Zinc: 1.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1/3 cup roasted pistachios
- 1/3 cup slivered almonds
- 7 graham crackers
- 2 tbsp sugar
- 1/4 tsp kosher salt
- 1 lb cream cheese
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 large whole eggs
- 1 large egg yolk
- 1/4 cup sugar
- 2 tsp lemon juice
Prepare
- Dice 3/8 lbs rhubarb
- Melt 1/4 cup unsalted butter
- 2 cup fresh blackberries, halved if large
Let's Cook
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Step 1.
In a medium saucepan over medium heat, stir together 6 ounces diced rhubarb, ¼ cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rhubarb is very tender, about 7 minutes.
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Step 2.
Transfer the cooked rhubarb mixture to a food processor and process until smooth. Set aside to cool completely; you should have about ½ cup puree.
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Step 3.
Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray.
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Step 4.
In the clean bowl of the food processor, process ⅓ cup pistachios and ⅓ cup slivered almonds until finely ground. Add 7 graham crackers and process until finely ground. Add ¼ cup melted butter, 2 tablespoons sugar, and ¼ teaspoon salt; pulse until the mixture holds together when pressed.
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Step 5.
Dump the crust mixture into the prepared pan and press evenly across the bottom and about 1 inch up the sides. Bake until fragrant and toasted, about 10 minutes. Set aside to cool on a wire rack. If the crust slumps or cracks, press it back into place with the bottom of a glass while slightly warm.
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Step 6.
Reduce the oven temperature to 325°F. In the clean bowl of the food processor, process 1 pound room-temperature cream cheese, ½ cup sugar, and ¼ teaspoon salt until smooth. Add the cooled rhubarb puree, ½ cup sour cream, and 1 teaspoon vanilla; process to combine. Scrape down the sides.
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Step 7.
Add 2 large eggs and 1 egg yolk; process until well combined. Scrape down the sides again, pulse once more, then scrape the filling into the crust. Bake until the center is barely wobbly, about 35 minutes.
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Step 8.
Transfer the cheesecake to a wire rack to cool completely, then refrigerate until chilled and set, at least 4 hours or overnight.
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Step 9.
When ready to serve, remove the cheesecake from the refrigerator and remove the sides of the pan. In a bowl, stir together 2 cups halved blackberries, ¼ cup sugar, and 2 teaspoons lemon juice with a fork, mashing slightly to release juices. Let sit for 10 minutes, then spoon the blackberries over the top of the cheesecake and serve.